Norwich bulletin., 1914-01-24

a buttered spider very hot; pour in; ] bake in quick oven five minutes. Egg Toast-Beat the eggs thorough ly put two tablespoons of butter into a saucepan: melt slowly, then pour in 1 the eggs. Heat over slow fire. stir
 ring constantly: add little salt. When hot5spread on slices of nicely Drowned toast. Serve at once.
 Shirred Eggs-Six eggs. three table spoons gravy. enough fried toast to i cover bottom of a flat dish; a very lit 1 tie grated cheese; a teaspoon butter; melt the butter in a frying pan; when hot break into this the eggs; stir in gravy and season; stir quickly and | we'll up from the bottom until the whole is soft, yellow mass; have ready in fist dish the fried toast; heap the shirred eggs upon this and serve before it hardens
 scalIoped Eess-six eggs five spoon
 fuls minced ham, a little parsley chop 1 ped, a. very little minced onion, three Spoonfuls of cream and one of melted butter. Season to taste; 1-4 cup of
 bread crumbs moistened with milk and l a spoonful of melted butter; line bot tom of a small deep dish, well buttered withs. soak bread crumbs; put upon 1 these a layer of chopped ham with the 1 onion and parsley set in the over GOV | cred until smoking hot; beat the eggs l to a stiff froth. stir in the cream and a spoonful of melted butter; pour upon I the ham; put the dish uncovered back into the oven and bake until the eggs are set.
 Eggs Cooked in Maple Syrup-This l Is a French recipe. Pour your syrup
 into the frying pan and heat real hot: | then drop an egg into it-and cook it 1 exactly the same as you would if drop 1 ping it in water; a dish of eggs cook or hieyy F1,- 1,-
 tastes good, but looks tempting.
 Baked Eggs-Set into the oven a 1 White platter large enough to hold the
 eggs to be cooked; when quite hot 1 put into it small piece of butter, and 1 a tablespoon of cream; break each egg
 carefully in a saucer into the platter; l sprinkle lightly with pepper and salt and bake for or minutes.
 1 Egg and Beet Salad-Hard boiled ! eggs and beets quartered and arrange ] on lettuce leaves
 1 Egg and Sardine SaIad-Slice one l head Of celery and four hard boiled l eggs and place in salad bowl; mash l yolkS of the eggs 4 SardineS, salt and l pepper together and use enough cream l to form a paste; thin with vinegar;
 mix French dressing on the celery 1 and white of eggs and over that pour 1 the cream dressing.
 Egg SaIad-Remove the yolks of six
 hard boiled eggs leaving the whites l in rings; mash the yolks and add an
 equal amount of cold cooked ham, veal ] or lamb, cut in small pieces; moisten ] with French dressing, add one tea
 spoon of chopped chives; shape into i balls and arrange on bed of lettuce; garnlsh with white egg rings. Egg Sauce-One egg, one cup of su-
 gar. well beaten with the egg: one :! half cup of boiling water; just before | serving season to taste.
 Eggs in Tomato Cups-Select small.
 firm, ripe tomatoes, cut piece from
 stem end and scoop out seeds and soft center; sprinkle with salt, turn upside
 down and drain awhile; then sprinkle
 with pepper and finely chopped par
 siey and drop a fresh raw egg in each
 tomato: dust with salt and pepper: ar
 range in a buttered pan and place in hot oven until eggs are set; serve
 each tomato on a slice of buttered toast, or pat of fried mush, and pour
 over some of the dish gravy.
 MAPLE LEAF.