EGGS FORCED.
Boil the number of eggs required; throw into cold water to chill; peel, and cut crosswise, take out the yolks, being careful not to break the whites. Rub the yolks with tablespoonful of butter (if six eggs are used), add two tablespoonfuls of cooked, chopped, mushrooms, pepper, salt, and one tablespoonful of chopped parsley; heat this mixture and beat it to a paste. Stuff with it the whites of the eggs and serve cold on bed of cress.
EGG CUTLETS.
For each cutlet allow one hard boiled egg, chopped fine, a tablespoonful of bread crumbs, the same quantity of grated cheese, a pinch of curry powder, pepper and salt; mix the whole with the beaten yolk of a raw egg and shape like cutlet; dip in white of egg and bread crumbs and fry brown; serve very hot.
ROASTED EGGS.
Fresh eggs well roasted are considered by some to be much richer than boiled eggs. Eggs may be roasted in the oven or in hot ashes. Care should be taken to turn them, where the heat is unequal.
EGGS IN CREAM.
Put half a cupful, or more, of cream into a shallow earthen dish, and place the dish in pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream, season to taste, and serve promptly.
ESCALOPED EGGS.
Boil six eggs fifteen minutes, the water should simmer, rather than boil; then slip the eggs into cold water for a moment, to make them peel easily, remove the shells and set aside to cool. Make a white sauce of rich milk thickened with butter and flour, seasoned to taste. Remove the whites of eggs and chop; cream the yolks with one half cupful of cream and add to white sauce. Stir in the chopped up whites, and add a teaspoonful of chopped parsley; place in baking dish, sprinkle bread crumbs and bits of butter over the top and set in hot oven just long enough to brown delicately.