Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks, season to taste.

Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese; set in a moderate oven for ten or fifteen minutes.

Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or in place of the onion, use parsley, and sweet herbs, or a combination of all together as you prefer.

Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown on the other side.

In Spain and Mexico they are served in the dish in which they are cooked, and as hot as possible.

Boil six eggs fifteen minutes, the water should simmer, rather than boil; then slip the eggs into cold water for a moment, to make them peel easily, remove the shells and set aside to cool.

Make a white sauce of rich milk thickened with butter and flour, seasoned to taste.

Remove the whites of eggs and chop; cream the yolks with one half cupful of cream and add to white souce.

Stir in the chopped up whites, and add a teaspoonful of chopped parsley; place in baking dish, sprinkle bread crumbs and bits of butter over the top and set in hot oven just long enough to brown delicately.

Put half a cupful, or more, of cream into a shallow earthen dish, and place the dish in pan of boiling water.

When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream, season to taste, and serve promptly.

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.