Fresh eggs well roasted are considered by some to be much richer than boiled eggs.

Eggs may be roasted in the oven or in hot ashes, care should be taken to turn them, where the heat is unequal.

For each cutlet allow one hard boiled egg, chopped fine, a tablespoonful of bread crumbs, the same quantity of grated cheese, a pinch of curry powder, pepper and salt; mix the whole with the beaten yolk of a raw egg and shape like cutlet; dip in white of egg and bread crumbs and fry brown; serve very hot.

Roil the number of eggs required; throw into cold water to chill; peel, and cut crosswise, take out the yolks, being careful not to break the whites.

Rub the yolks with tablespoonful of butter (if six eggs are used), add two tablespoonfuls of cooked, chopped, mushrooms, pepper, salt, and one tablespoonful of chopped parsley; heat this mixture and beat it to a paste.

Stuff with it the whites of the eggs and serve cold on bed of cress.

Boil the eggs till hard, take them out of the shells and arrange on a platter either in halves, or the yolks whole and whites cut in dice; make a rich white sauce and pour over them, garnish the disli with parsley.

Fry slices of Spanish onions until a delicate brown; add a tablespoonful of chopped parsley, pepper and salt, blend fat with tablespoonful of flour; add a pint of hot milk.

Have ready some hard boiled eggs, quarter, and heat in the prepared sauce.

Serve on toast.

Trim and peel the mushrooms; put them in stewpan with butter, and cook until tender, season to taste.

Place in shallow dish pouring the butter over them, then break over them eggs enough to cover, sprinkle thickly with bread crumbs and add bits of butter, place in hot oven long enough to set the eggs.

Do not let the eggs harden; four or five minutes is the time usually required.

Serve at once.

Put one half tablespoon fill butter in sauce pan, add one teaspoonful onion juice, cook slowly live minutes.

Add one tablespoonful flour and, when well mixed, add one and one half cupfuls milk, stir till it thickens, season with salt and pepper, pour the sauce in a bakedish, and break six eggs onto the sauce.

Sprinkle quite thickly with bread crumbs, put bits of butter over all, and set in the oven for three or four minutes.

The eggs should be placed in boiling water, then set where they will simmer, rather than boil, and be left for fifteen minutes; the yolks will be dry and fine.

To make them peel easily slip at once into cold water on removing from the fire.

Set a saucer on the stove and put in it a teaspoonful of butter, when hot break two eggs into the dish, let cook until they bubble, and begin to set.

Serve in the dish in which they are cooked, slipping the saucer on to a small plate.

Serve at once.

Break the eggs into a bowl and beat moderately light; add cream in proportion of one tablespoonful to every two eggs; season to taste.

Have one tablespoonful of butter melted in hot frying pan and pour into the mixture.

Stir until cooked solid, turn on hot platter and serve at once with toast.