Eggs à la Crème.—Eight eggs boiled hard, one cup white sauce, two tablespoonfuls fine crumbs, tablespoonful butter. Slice six of the eggs, and put them in a pudding-dish with the white sauce. Rub the yolks of the other two eggs through a sieve, mix them with the bread-crumbs, and sprinkle them over the top of the dish. Put bits of butter here and there, garnish the dish around the sides with points of buttered toast and the extra whites of the eggs cut in rings, and set the dish in the oven until browned on top.
Rice Crumpets.—One cup rice, two cups flour, one cup milk, one tablespoonful butter, one tablespoonful sugar; quarter of a yeast-cake, dissolved in warm water; pinch of salt. Set to rise early in the morning. When light, fill muffin-pans; let them stand fifteen minutes, and bake.
3.
Deviled Chicken.
French Rolls. Broiled Tomatoes.
Berries.
Deviled Chicken.—Select a young and tender chicken, score it with a knife, rub it well with the sauce described in the last chapter (see "Deviled Mutton"), and broil over a clear fire.
Broiled Tomatoes.—Slice, but do not peel, fresh tomatoes. Broil them on a toaster over the fire; remove to a hot dish; put a little butter, pepper, and salt on each one, and let them stand a minute before serving.
4.
Poached Eggs, with Anchovy Toast.
Sardines.
Boston Brown-Bread. Water-cress.
Nutmeg Melons.
Poached Eggs, with Anchovy Toast.—Prepare slices of anchovy toast as already described, and lay on each slice a poached egg. Pour over all a cup of drawn butter in which has been stirred a teaspoonful of chopped parsley.
Boston Brown-Bread.—Put a loaf of Boston brown-bread into the inner vessel of a double boiler, and boiling water in the outer vessel, and steam the bread until it is hot through.
5.
Game Pâté. Cold Tongue, sliced.
Bread-and-Butter. Radishes.
Hot Crackers.
Cream Cheese.