The Birmingham age-herald., 1916-04-30

\ HAVE been wondering for few days
 if it would do to write anything more
 About methods of cooking eggs. Yet this is the time of year when, if ever,
 they should be plentiful and good. More than that, as I have said before. there seems to exist lamentable ignorance as to ways of preparing eggs for the table. Eggs boiled soft or hard; eggs poached or fried; scrambled eggs: omelets of more or less leathery consistency-this seems to be the limit with most cooks when it comes to the cookery of eggs.
 Yet the styles in which they may be of fered are almost unlimited. and study of these is worth her while to the house. keeper who wishes to give her family a tempting and nourishing bill of fare. While the old saying that one egg is equal to half pound of meat can hardly be taken literally, it is yet true that the esx Is rich in nutriment and that most diges- tions handle 1t easily.
 have known families In which eggs were rarely served because of the preju- dice against then-a prejudice which. upon inquiry, I have found was confined to the soft boiled egg. While eggs thus cooked are undoubtedly wholesome, they are not alluring to all palates, and 1t Is well to try other modes Of cooking them before deciding offhand that the house. hold to which you belong will not eat eggs. Sample some of the following reel pes and see if a change will not come over the domestic appetite when the acquaint- ance Is made of a few novel preparations or combinations.
 One word more on the cooking of eggs It should be done quickly, and the dish containing them should be served hot, If 1t is to be hot at all. Jellied eggs or egg salad belong to different class, but ome- lets. poached or fried eggs, eggs boiled or scrambled alone or with anything else should come to the table piping hot if they are to be really appetizing.
 BAKED EGGS WITH CHEESE.
 Strew layer of grated cheese over the bottom of buttered baking dish and upon this break five eggs. taking pains not to mix the whites and yolks. Cover them with a light thickness of cheese and sprinkle with salt and pepper, and pour upon them half cup of hot milk in which has been melted a heaping teaspoon of butter. Strew over this layer of soft crumbs. dust with salt and pepper, and dot with a few bits of butter; set the pan in the oven and bake until the eggs are set and the cheese IS melted
 If you prefer you may put each egg in separate happy with the same dressing of cheese, butter, milk, seasoning, and crumbs and send to table in the nappies
 MOULDED EGGS.
 Butter small nappies or ramekins we'll or use muffin tins if the other dishes are not at hand. Sprinkle soft bread crumbs thickly over the buttered surface drop an egg in each, season with pepper and salt, and set the dishes or pans in pan of hot water and bake until the eggs are finn. Turn them out or rounds of toast or hot dish and pour over them good well seasoned gravy. That left over from poultry is especially good; or a white sauce may be used either plain or enriched by the addition of a tablespoon of grated cheese to cup of the sauce,
 BAKED EGGS IN TOMATOES.
 Select firm tomatoes of uniform size: cut off the top of each and scoop out most of the pulp with spoon, taking pains not to break the walls of the to- nato. Dust it inside with pepper and salt. break an egg into each tomato, strew salt pepper, and minced parsley ove7 the top with few crumbs that have been rolled in melted butter. Arrange the tomatoes in baking dish, put about them the tomato pulp, well seasoned with salt, pepper. a little onion juice and a tablespoon of melted butter, and bake until the eggs are firm and the tomatoes soft. Serve in the dish in which they were cooked