FROTHED EGGS
Separate the yolks and whites of as many eggs as are required, putting each yolk in its shell or in a separate dish. Beat the whites until very stiff, and fill a well-buttered custard cup half full of the white of egg; make a hole in the centre, sprinkle with salt, pepper, and lemon juice, and drop a yolk in each cup. Put in a shallow pan of boiling water with a cover on it, and when the eggs are set turn out onto buttered toast. Garnish with parsley butter.
FRIED STUFFED EGGS
Hard boil 6 eggs and halve them carefully, removing the yolks. Put the yolks through a sieve, and rub to a paste with 1 tablespoon of melted butter, salt, pepper, and ¼ cup of cream or milk, using a little at a time, so as not to use it all unless needed to make the mixture of the right consistency for refilling the halved whites. Carefully fill the places made vacant by the removed yolks, roll the half-egg in beaten egg and crumbs, and fry in deep, hot fat. Serve with 2 cups of white sauce, and add to it 2 tablespoons of diced pickled beets, which makes the sauce pink.
This same effect may be had to some extent by simply using hard-boiled eggs, frying them, and serving with same sauce or white sauce, to which 1 tablespoon of capers has been added.
SWISS EGG TOAST
Melt 1 tablespoon of butter on a shallow or flat dish, and sprinkle over it 1½ tablespoons of grated cheese; then break into the butter 3 eggs, taking care not to break the yolks. Sprinkle well with salt and pepper and 1½ tablespoons of grated cheese mixed with 2 teaspoons of finely chopped parsley. Bake in the oven until the eggs are set, then cut each egg out round with a cutter, and serve on rounds of toast.