EGGS IN CASES
Butter some ramekin cases (china or paper) and put a small piece of butter and a pinch of chopped parsley, pepper and salt, and break an egg carefully into each case; add a tablespoonful of cream and a few browned bread-crumbs. Bake about five minutes.
EGGS WITH CHEESE
6 eggs.
2 full tablespoonfuls Parmesan cheese.
½ teaspoonful salt.
Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use.
FRIED EGGS AND BACON
Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a strainer and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.
HAM AND EGGS, MOULDED
Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the mincing-machine, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm—about ten minutes—and turn out on a round dish. Put round them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish.