1/10 teaspoonful of pepper.
3 generous teaspoonfuls of butter.
Mix the salt, pepper, cheese, and butter with the crumbs. Beat the white of one egg to a stiff froth; then add the yolk and beat for a moment longer. Stir this egg mixture into the other ingredients.
GRATIN DISH.
Butter a gratin dish—or a small pie plate will do—and make little nests in it with the preparation. Cook in rather a hot oven for ten minutes. Take from the oven, and then break a fresh egg into each nest. Return to the oven and cook for three minutes longer. If there be objection to cheese, a teaspoonful of chopped parsley and a few drops of onion juice may be substituted for it.
Baked Eggs.
Butter a gratin dish, or a deep pie plate, and break the required number of eggs into it. Put the plate in a moderate oven, and cook until the white is set. It will take from five to eight minutes to bake the eggs.
Pretty round and oval dishes come for this purpose. They are made of French china, and are fireproof.