Little stone china dishes come expressly for this mode of serving eggs. Heat and butter the dish, and break into it two eggs, being careful not to break the yolks. Sprinkle lightly with salt and pepper, and drop on them half a teaspoonful of butter, broken in small pieces. Place in a moderately-hot oven until the white is set, which will be in about five minutes. There should be a dish for each person. The flavor can be changed by sprinkling a little finely-chopped ham or parsley on the plate before putting in the eggs.
Creamed Eggs.
Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs, cut in thin strips; and rub part of the yolks through a sieve on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve.
Stuffed Eggs.
Cut six hard-boiled eggs in two. Take out the yolks and mash them fine. Add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill the eggs from the mixture, and put them together. There will be a little filling left, to which add a well-beaten egg. Cover the other eggs with this last preparation, and roll in cracker crumbs. Fry in boiling lard till a light brown.
Scotch Eggs.
One cupful of cooked lean ham, chopped very fine; one-third of a cupful of stale bread crumbs, one-third of a cupful of milk, half a teaspoonful of mixed mustard, cayenne enough to cover a silver five-cent piece, one raw egg, and six hard-boiled. Cook the bread and milk together until a smooth paste. Add to the ham, and add the seasoning and raw egg. Mix thoroughly. Break the shells from the hard-boiled eggs, and cover with this mixture. Put in a frying basket, and plunge into boiling fat for two minutes. These are nice for lunch, tea, or picnics.
Eggs, Brouillé.
Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one teaspoonful of salt, a little pepper, three table-spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute in one table-spoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast. Serve immediately.