Let stand until egg white is of jelly-like consistency. Take
up ring and egg, using a buttered griddle-cake turner, place on
serving dish. Remove ring and garnish egg with parsley.

DROPPED EGG WITH TOMATO PUREE.

Serve a dropped egg with one tablespoon tomato puree. For tomato
puree, stew and strain tomatoes, then let simmer until reduced to a
thick consistency, and season with salt and pepper and a few drops
vinegar. A grating of horseradish root may be added.

EGG FARCI I.

Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub
through a sieve. Clean one-half of a chicken's liver, finely chop and
saute in just enough butter to prevent burning. While cooking add a
few drops of onion juice. Add to egg yolk, season with salt, pepper,
and one-fourth teaspoon finely chopped parsley. Refill whites with
mixture, cover with grated cheese, bake until cheese melts. Serve with
one tablespoon tomato puree.

EGG FARCI II.

Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon
grated cheese, one-fourth teaspoon vinegar, few grains mustard, and
salt and cayenne to taste; then add enough melted butter to make of
right consistency to shape. Make into balls the size of the original
yolks and refill whites. Arrange on serving-dish, place in a pan of
hot water, cover, and let stand until thoroughly heated. Insert a
small piece of parsley in each yolk.

BAKED EGG IN TOMATO.

Cut a slice from stem end of a medium-sized tomato, and scoop out
pulp. Slip an egg into cavity thus made, sprinkle with salt and
pepper, replace cover, put in a small baking pan, and bake until egg
is firm.

STEAMED EGG.

Spread an individual earthen mould generously with butter. Season two
tablespoons chopped cooked chicken, veal, or lamb, with one-fourth
teaspoon salt and a few grains pepper. Line buttered mould with meat
and slip in one egg. Cook in a moderate oven until egg is firm. Turn
from mould and garnish with parsley.

CHICKEN SOUP WITH BEEF EXTRACT.

1/2 cup chicken stock
1/2 teaspoon Sauterne
1/8 teaspoon beef extract
1-1/2 tablespoons cream
Salt and pepper

Heat stock to boiling point and add remaining ingredients.

CHICKEN SOUP WITH EGG CUSTARD.

Serve Chicken Soup with Egg Custard.

Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon,
each, cream and water, and season with salt. Pour into a small
buttered tin mould, place in pan of hot water, and bake until