One cupful finely minced cooked tongue, six or eight well-beaten eggs. Season with grated onion, shredded green pepper, or minced parsley.

EGGS WITH FINE HERBS

Use a heaping tablespoonful of minced parsley, chives, and tarragon to eight well-beaten eggs, mixing before putting into the hot butter.

MEXICAN EGGS

Split three sweet green peppers, lengthwise, and take out the seeds. Fry two minutes in very hot butter. Fry six very thin slices of ham and place on slices of toast, lay the peppers over the ham, and put a fried or a poached egg on each slice.

SPANISH EGGS

Cook together one cupful of stewed and strained tomato, one bean of garlic, finely minced, one chopped onion, and two sweet green peppers, seeded and chopped. Cook gently till reduced one half. Spread on thin slices of toast and lay a fried or poached egg on each slice.

CREAMED CHICKEN AND POACHED EGGS

Make a cream sauce, add one cupful of minced cooked chicken, spread on toast, and lay a poached egg on each slice.

BOILED EGGS – I

Put the eggs into a saucepan of cold water and bring to the boil. Boil one minute and serve at once.

BOILED EGGS – II

Have a saucepan of water at a galloping boil. Drop in the eggs carefully, cover, and let stand till the eggs are cool enough to handle. They will be perfectly cooked and much more easily managed than if the shells were piping hot.

EGGS IN CRUSTS

Cut stale bread into slices an inch thick. Scoop out the centres of each slice and remove the crust. Rub with butter, drop an egg into each cavity, and put in a hot oven till the eggs are set.

EGGS IN RAMEKINS

Butter ramekins or custard cups. Drop an egg into each cup and place in a hot oven till the egg is set. This method of cooking eggs may be endlessly varied by filling the cups half full of minced meat, fish, seasoned crumbs, creamed vegetables, or anything else which combines well with eggs. Anything used in a scramble or an omelet may be placed in the bottom of the ramekin. If too dry, moisten with cream, milk, or water. The egg may be sprinkled with crumbs and dotted with butter. Grated cheese and minced parsley may be added at pleasure. A “left-over” which is otherwise hopeless may often be used advantageously in a ramekin with an egg. The small individual dishes are pleasing, when served on a fresh doily. Lacking the individual dishes, or for variety, a stoneware platter, or a baking-dish may be half filled with the mixture and the eggs broken on top.

BAKED EGGS WITH CHEESE

Make toast and hollow the slices slightly in the centre. Mix grated cheese to a paste with milk and spread over the toast. Arrange on a stoneware platter or in a baking-dish, break an egg over each slice, sprinkle with more cheese, and place in a hot oven till the eggs are set.

BAKED EGGS WITH HAM

Make the cream sauce and add to it one cupful of cold cooked ham, finely minced. Butter custard cups, break an egg into each, and stand in a pan of hot water in the oven till the eggs are firm. Spread the minced ham on a platter or on slices of toast, and turn the eggs on to it. Sprinkle with salt, pepper, and minced parsley.

CODDLED EGGS

Allow four tablespoonfuls of milk for each egg. Beat together thoroughly, cook in a double boiler till creamy, and serve on toast.

EGGS AND MUSHROOMS

(May Irwin’s Recipe)

One pound of fresh mushrooms cleaned well in several waters, and wiped dry. Put into a saucepan with two ounces of butter, half a teaspoonful of salt, and a dash of white pepper. Set over the fire till thoroughly hot, then turn into a shallow baking-dish, and break over them six eggs. Sprinkle with stale bread crumbs, dot with butter, dust with salt and pepper, and bake in a hot oven till the eggs are set. Serve on buttered toast.

EGGS IN AMBUSH

Scoop out the crumb from stale rolls, first cutting an even slice off the top. Toast or fry the shells thus made, or rub freely with butter and set into a piping hot oven until crisp and brown. Drop a fresh egg into each shell, add a little minced parsley or a teaspoonful of cream, if desired, or any preferred seasoning of minced fish, or meat, or vegetable. (See Eggs in Ramekins.) Bake in a hot oven till the eggs set, put on the covers, and serve. A pleasant surprise for the person who expects to find only a roll.

EGGS À LA MAÎTRE D’HÔTEL

Make a sauce of half a cupful of melted butter, the juice of half a lemon, and a teaspoonful of minced parsley. Cut hard-boiled eggs in slices lengthwise, arrange on buttered toast, and pour the sauce over the eggs, or, pour over poached eggs on toast just before serving.

POACHED EGGS ON ANCHOVY TOAST

Work a teaspoonful of anchovy paste, or more, if desired, into half a cupful of butter. Spread on thin slices of crisp toast and lay a poached egg on each slice.

EGGS SUR LE PLAT

Beat the whites of eggs to a stiff froth, spread on a buttered platter, and make hollows in the froth with a spoon. In these hollows drop carefully the unbroken yolks. Sprinkle with salt and pepper and place in a hot oven until the eggs are set.

BIRDS’ NESTS

Use recipe for Eggs sur le Plat. Arrange in ramekins or on slices of toast.

EGGS BAKED IN TOMATOES

Cut off a slice from the top (blossom end), of a small, ripe, well-shaped tomato. With a silver spoon scoop out the pulp carefully, sprinkle the inside with salt and drain for a few moments, upside down. Put a tablespoonful of seasoned bread crumbs in the bottom of the tomato, break a fresh egg into it, sprinkle with salt and pepper, and place in a hot oven until the egg is set. Prepare one tomato for each person.

SWISS EGGS

Rub a stoneware platter thickly with butter, cover it with very thin slices of fresh Gruyère cheese, break fresh eggs upon the cheese, sprinkle with grated nutmeg, pepper, and salt, pour half a cupful of cream over the eggs, sprinkle with the cheese, grated, and bake about a quarter of an hour in a hot oven. Serve on the same platter on which the eggs were baked.

CHICKEN SCRAMBLE

Use one cupful of cold cooked chicken, shredded or chopped, to seven well-beaten eggs, and prepare like other scrambles. A bit of green pepper or of chopped pimento is an agreeable addition.

EGGS À LA BONNE FEMME

Fry two sliced onions brown in butter, then add a tablespoonful of vinegar. Butter a platter, spread the fried onions over it, break upon it six fresh eggs, sprinkle with crumbs, dot with butter, and bake in a hot oven until the eggs are set.

EGGS À LA BOURGEOISE

Cut slices of bread half an inch thick and trim off the crust, lay on a buttered platter, and sprinkle with grated cheese. Beat eggs enough to cover the bread, season with salt and pepper and grated nutmeg, pour over the bread and bake in a moderate oven until the eggs are set.

EGGS À LA ST. CATHERINE

Select smooth, shapely potatoes and bake until soft. Cut in halves lengthwise and scoop out a part of the pulp. Break an egg into each half, sprinkle with salt and pepper, add a teaspoonful of cream to each egg and bake in a moderate oven until the eggs are set. In the meantime, beat the white of an egg to a stiff froth, and work gradually into it the potato pulp which has been scooped out. Heap roughly over the baked eggs and keep in the oven till well puffed and brown. A little grated cheese or minced parsley may be sprinkled over the top.

EGGS IN PEPPERS

Cut a thin slice from the stem end of a green pepper and take out the seeds. Cut a slice from the smaller end, so that the pepper may stand straight, and put on a slice of buttered toast. Make a small hollow in the toast under the pepper and break an egg into each one. Bake until the eggs are set.

EGGS POACHED IN MILK

Butter a frying-pan, add a pint of milk, and bring the milk to a boil. Slip in fresh eggs, one at a time, and poach as usual. Skim out, season with salt and pepper, and put each egg on a slice of buttered toast. Pour the milk over and serve immediately.

EGGS À LA WASHINGTON

Lay a slice of fresh fried tomato on each slice of buttered toast. On each slice of tomato arrange some shredded sweet pepper, fried. Lay a poached egg on each slice, and sprinkle with parsley and sweet pepper minced together.

PIMENTO SCRAMBLE

Use the scarlet pimentos which come in cans. Chop rather coarsely and use half a cupful to each four eggs. Prepare like other scrambles.

EGGS À LA ESPAGNOLE

Make a cream sauce and add to it half a cupful of shredded pimentos. Spread over buttered toast and put a poached egg on each slice.

CODFISH SCRAMBLE

Use one cupful of shredded salt cod which has been freshened, and seven well-beaten eggs. Salt Mackerel, Finnan Haddie, Smoked Salmon, or other salt fish may be used. Clams, Caviare, Herring, Sturgeon, and many other left-overs are also acceptable.

STEAMED EGGS

Break fresh eggs into buttered custard cups and steam until set.

BAKED EGGS ON RASHERS OF BACON

Have ready some thin slices of bacon fried until transparent, but not crisp. Lay two strips of bacon on each slice of toast, arrange in a baking-pan, break an egg over each slice of toast, and bake until the egg is set.

SCRAMBLED EGGS IN CUPS

Prepare stale rolls as for Eggs in Ambush, but bake the buttered rolls until crisp and brown. Fill with scrambled eggs and serve immediately.

RICE SCRAMBLE

Use a cupful of cold cooked rice and eight well-beaten eggs and proceed as for other scrambles. A little milk or water may be necessary.

SURPRISE EGGS

Boil fresh eggs four minutes, skim out, plunge into cold water for an instant, then remove the shells. Dip each egg into egg and crumbs, then fry in deep fat.

JAPANESE EGGS

Spread hot boiled rice on a platter, season with melted butter, lemon-juice, and minced parsley. Poach six eggs and arrange them on the rice.

RUMBLED EGGS

Beat three fresh eggs with two tablespoonfuls of butter, and add a teaspoonful of milk. Stir over a moderate fire until it puffs up, then serve at once on buttered toast.

EGGS À LA WALDORF

Beat six eggs with half a cupful of cream, half a teaspoonful of salt, and a sprinkle of pepper. Cut two large mushrooms into dice and fry one minute in two tablespoonfuls of butter. Pour the egg mixture over the mushrooms and stir rapidly until it begins to thicken, then take from the fire and beat until smooth and creamy. Serve at once on buttered toast.

WHIPPED EGGS

Beat six eggs separately, the whites to a stiff froth. Mix thoroughly, season with salt and pepper, and pour into two quarts of salted water at a galloping boil. Stir one minute, then drain through a fine sieve. Serve on buttered toast and garnish with crisp rashers of bacon.

ESCALLOPED EGGS

Make the cream sauce. Have ready eight hard-boiled eggs and some dried bread crumbs. Butter ramekins, put in a layer of crumbs, then sliced eggs, then butter in tiny dots, then sauce, and so on, until the dish is full, having crumbs and butter on top. A little grated cheese may be sprinkled over the top. If too dry, moisten with a little milk or cream. Bake until brown.

POACHED EGGS WITH CREAMED SALMON

Make a cream sauce and reheat in it either canned salmon, or a cupful of salt or smoked salmon. Spread on buttered toast and lay a poached egg on each slice. Sprinkle with minced parsley and garnish with lemon quarters.

EGGS À LA MARTIN

Boil six eggs four minutes, plunge into cold water, then remove the shells. Arrange in a baking-dish, or in ramekins, cover with cream sauce, sprinkle with bread crumbs and a little grated cheese, dot with butter, and bake until brown.