ay for three days, after
this drop in four eggs gently. To test the strength of the lime-water
drop in an egg that you know to be fresh, and if it floats the lime is
too strong, add another gallon or more of water until you find the egg
dropping to the bottom.

CUREE EGGS.

MISS MITCHELL.

Boil six eggs quite hard, then shell and cut them in half; have drawn
butter not too thick, flavor with curee powder. Place your eggs on a
side dish, pour your curee round and finish with parsley: makes a pretty
lunch dish.

POACHED EGGS.

Have nicely cut hot buttered toast, with a little anchovy paste. After
poaching your eggs, put them on the toast and sprinkle finely chopped
parsley over them. Garnish the dish with parsley.

ANCHOVY EGGS.

MADAME J. T.

Boil three eggs hard, turn in the water for the first two minutes. Let
boil for one hour; cut in two, remove the yolks and leave the whites in
cold water not to discolor. Pound three anchovies in a mortar with one
tablespoon butter, small pinch of pepper, one shake cayenne, one half
teaspoon lemon juice and the yolks of the eggs. When pounded smooth put
back into the eggs. Sardines can be used instead of the anchovies.

STUFFED EGGS.

MRS. W. CLINT.

Three eggs, one teaspoon of butter, one teaspoon of parsley, two
tablespoons minced ham. Boil the eggs for ten minutes; take off the
shells, cut lengthwise, take out the yolks, mash them in a basin, add
the butter melted, the minced ham and the parsley. Put the mixture into
the whites of the eggs. Put the two halves together. Serve on shallow
dish with the following white sauce: one tablespoon each of butter,
flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add
the flour, then the milk (gradually) and pepper and salt.

BAKED OMELET.

MRS. DUNCAN LAURIE.

One cupful boiling milk, beat the yolks of four eggs, add hot milk, and
a tablespoonful melted butter, wet three teaspoonfuls flour in a little
cold milk add the beaten whites and beat all, salt and pepper to taste.
Bake twenty minutes.

CHEESE OMELET.

MRS. HENRY THOMSON.

Three eggs, well beaten, grated cheese the size of an egg, salt, three
tablespoons of fresh cream.

OMELET.

MISS M'GEE.

Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and
salt. Beat the whites and yolks separately, add the milk, pepper, salt,
and chopped parsley and the flour dissolved in a little milk, then add
the whites, put in