stir until the butter is melted. Add one and one-half cups
of milk, stirring all the time until the mixture is thick; season with
one teaspoon of salt and a few grains of pepper. Separate the whites of
six hard-boiled eggs from the yolks. Chop the whites fine and add to the
dressing. Arrange slices of toast on a hot platter, pour the dressing
over them; force the yolks through a ricer onto the toast and dressing;
serve hot.

SCALLOPED EGGS

Use above recipe and mix one cup of bread crumbs with one tablespoon of
butter, sprinkle this over dish and bake fifteen minutes in a hot oven.

EGGS A LA MEXICANA

Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
and chop fine. Fry in butter half an onion and one clove of garlic. Add
one cup of uncooked rice, cover with one cup of water and cook till
tender. Add a lump of butter, salt, and, when done, cover with six eggs;
then scramble all together. Serve on a hot dish.

EGGS SPANISH

Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
for thirty minutes fresh or canned tomatoes with minced green onions,
garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
taste. Strain. Melt a slice of butter, add a little flour, and then add
sauce gradually. Cook ten minutes; place eggs carefully in sauce and
serve.

FRESH MUSHROOMS WITH EGGS

Peel nine good-sized mushrooms without using the stems and chop very
fine; fry two tablespoons of butter and two finely chopped onions
without browning. Add the mushrooms and steam them by covering the pan
after seasoning with salt, pepper and paprika. Before serving, beat six
whole eggs and scramble with the mushrooms. Serve on hot buttered toast.

EGG RAREBIT

Make a cream sauce. Grate one-half pound American and Swiss cheese
mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,
add to the sauce, season with salt and pepper, and serve on buttered
toast.

KROSPHADA

Place two sliced onions with two ounces each of sugar and spices, pepper
and salt to taste, in a pint of pure malt vinegar and boil gently until
the onions are nearly done. Let it cool a little and then stir in six
beaten eggs and sufficient crumbled ginger-bread to make the whole quite
thick. Place again over the fire for a few minutes, stirring frequently
and mashing the mixture into a uniform paste, but be very careful that
it does not boil.

CURRIED EGGS

Melt four tablespoons of b