et, then with a skimmer lift them out
into a hot dish. Empty the pan of its contents, put in half a cup of
cream, or rich milk; if milk, a large spoonful of butter; pepper and
salt to taste, thicken with a very little cornstarch; let it boil up
once, and turn it over the dish of poached eggs. It can be served on
toast or without.

It is a better plan to warm the cream in butter in a separate dish,
that the eggs may not have to stand.

EGGS IN CASES.

Make little paper cases of buttered writing paper; put a small piece
of butter in each, and a little chopped parsley or onion, pepper and
salt. Place the cases upon a gridiron over a moderate fire of bright
coals, and when the butter melts, break a fresh egg into each case.
Strew in upon them a few seasoned bread crumbs, and when nearly done,
glaze the tops with a hot shovel. Serve in the paper cases.

MINCED EGGS.

Chop up four or five hard-boiled eggs; do not mince them too fine. Put
over the fire in a suitable dish a cupful of milk, a tablespoonful of
butter, salt and pepper, and some savory chopped small. When this
comes to a boil stir into it a tablespoonful of flour, dissolved in a
little cold milk. When it cooks thick like cream put in the minced
eggs. Stir it gently around and around for a few moments and serve,
garnished with sippets of toast. Any particular flavor may be given to
this dish, such as that of mushrooms, truffles, catsup, essence of
shrimps, etc., or some shred anchovy may be added to the mince.

MIXED EGGS AND BACON.

Take a nice rasher of mild bacon; cut it into squares no larger than
dice; fry it quickly until nicely browned; but on no account burn it.
Break half a dozen eggs into a basin, strain and season them with
pepper, add them to the bacon, stir the whole about and, when
sufficiently firm, turn it out into a dish. Decorate with hot pickles.

MIXED EGGS GENERALLY--SAVORY OR SWEET.

Much the same method is followed in mixed eggs generally, whatever may
be added to them; really it is nothing more than an omelet which is
stirred about in the pan while it is being dressed, instead of being
allowed to set as a pancake. Chopped tongue, oysters, shrimps,
sardines, dried salmon, anchovies, herbs, may be used.

COLD EGGS FOR A PICNIC.

This novel way of preparing cold egg for the lunch-basket fully repays
one for the extra time required. Boil hard several eggs, halve them
lengthwise; remove the yolks and chop them fine with col