POACHED EGGS ON RICE TOAST
Put one quart of rice into one quart of boiling water, to which has been added one teaspoonful salt, boil rapidly for fifteen minutes, then place on back of stove and steam twenty minutes. When the rice has absorbed all of the water press into a square mold or bread pan and set aside to cool. When cold cut into slices, place in wire broiler and toast over hot fire. Poach as many eggs as you have slices of toast and place an egg on each slice. Sprinkle with pepper and salt and serve very hot.
EGGS DELICIOUS Alice Clock
Six hard boiled eggs; one pint milk; one tablespoonful (heaping) butter; two tablespoonfuls flour; one tin sifted peas. Mix the butter and flour smoothly; slowly add milk while stirring constantly over slow fire, until white sauce is nicely smooth. Season sauce to taste, with paprika and salt; and add hard-boiled eggs, cut in halves. Pour over the whole the sifted peas, and as soon as the peas are heated, being careful not to stir, serve on rounds of toast. This amount will serve six people.
EGG RELISH Mrs. A. Donald Campbell
One cupful of bread crumbs; one cup cream and five eggs. When the cream has been absorbed by the crumbs and the eggs well beaten add pepper and salt with a teaspoonful of chopped parsley. Fry as an omelet.
EGG GARNISH
Boil six eggs. Cut them into halves, and remove yolks. Fill the whites with chopped cucumbers, over which a French dressing has been poured. Serve these upon shredded lettuce.
A LUNCHEON DISH Mrs. William E. Mason
Butter baking dish; drop in six eggs, whole; grate American cheese, thickly. Sprinkle a little salt, pepper and small pieces of butter over them and bake slowly. Serve in baking dish.