LAYER EGGS.—Fry two onions, sliced thin until they are tender and brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy to the hot onions and then the eggs. Season with salt and pepper and serve.
SCRAMBLED EGG.—(New.) Break eight fresh eggs into a saucepan, add a piece of butter the size of an egg, eight tablespoons of cream; two tablespoons of soup stock, one scant teaspoon of salt and a little pepper. Set over the fire and stir until the eggs begin to thicken then remove from the fire and beat with a Dover beater until they are light and delicate. Heat over the fire again and serve in a warm dish. Very nice for breakfast and lunch.
CREAM TOAST WITH EGG.—Heat a quart of milk; toast slices of bread, butter them and dip each into the milk a second. Lay in a deep serving dish. Now add a tablespoon of butter and a pinch of salt to the hot milk. Beat the yolk of an egg, adding gradually a small tablespoon of flour and two tablespoons of cold milk. Stir into the boiling milk and cook until creamy, then pour it over and around the toast and serve immediately. May be served with poached eggs, too.
SCRAMBLED EGGS WITH ASPARAGUS TIPS.—Beat six eggs a trifle with two tablespoons of cream and scramble in hot pan. Season and stir in the tips of a bunch of stewed asparagus. Add a dash of pepper and serve on toast.
EGGS, NEW YORK STYLE.—Boil six eggs half an hour. Drop them into cold water; shell and quarter them and lay them in a buttered baking dish. Make a white sauce of one pint of hot milk with butter, and flour enough to thicken. Season and stir until smooth. Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese. Bake until a nice brown and serve immediately.
CREOLE EGGS.—Poach eggs in deep, boiling salted water and serve with a highly seasoned tomato sauce.
CREAMED EGGS.—Poach eggs and serve with a thickened, seasoned cream sauce or a browned gravy sauce, mushrooms, asparagus tips, minced parsley or minced cold boiled ham, cauliflower, green corn, oysters, sausage or dried beef may be added to any cream sauce and served over poached eggs or hard boiled eggs, cut into slices or quartered. Or any of these sauces may be spread on an omelet, folded over and served.
CHEESE AND EGGS ON TOAST.—Beat three eggs with three tablespoons of bread crumbs, soaked soft in milk and drained. Add three tablespoons of melted butter, one teaspoon of mustard, salt and pepper and lastly one half pound of grated cheese. Spread evenly on slices of toast and brown quickly in the oven.
EGGS AND POTATOES.—Fry diced cold boiled or baked potatoes brown in a butter, seasoning with salt and pepper; break in three or four eggs and scramble lightly. Add two tablespoons of thick cream and serve immediately.
SWISS EGGS.—Line a pie plate with thin slices of cheese. Mix a cup of milk with one teaspoon of mustard, a dash of cayenne and a little salt. Pour half of this mixture over the cheese. Then break carefully five eggs on the cheese; pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.