EGGS A LA BUCKINGHAM
Make five slices milk toast, and arrange on platter. Use receipe for scrambled eggs, having the eggs slightly under-done. Pour eggs over toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.
EGGS A LA GOLDENROD Charlotte V. Thearle
Three hard boiled eggs, one tablespoonful butter, one tablespoonful flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful pepper, five slices toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points.
EGGS A LA MARTIN
One cup white sauce, six eggs, one-fourth pound grated cheese. Break eggs carefully into a well buttered pudding dish, cover with white sauce and sprinkle cheese over all. Bake fifteen minutes in moderate oven.
EGGS A LA LEE Mrs. Harry F. Atwood
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around mushroom sauce.
Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute five minutes in one tablespoonful butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoonful each butter and flour cooked together. Season with salt and pepper.
EGGS A LA FRANCOISE