hich case the livers should
have been cooked previously. Or they may be sauted in a little hot
butter in one dish, while the sauce is made in another.

=Shirred Eggs.=

Butter four or five shirring-dishes. To half a cup of grated bread
crumbs and half a cup of chopped chicken or ham add enough cream to mix
to a smooth, moist consistency, like butter. Season to taste with salt
and pepper. Put a tablespoonful of the mixture into each dish, break in
an egg, season with a dash of salt and pepper, cover with more of the
mixture, and cook in the same manner as eggs a la Parisienne. Serve in
the cups.

=Eggs.=

(_Creole style._)

Have prepared on a hot serving-dish a can of tomatoes, stewed until they
are reduced to a scant pint, and upon the tomatoes rounds of buttered
toast for each egg to be served. Break some eggs, one by one, into a
cup, and turn them into the blazer two-thirds filled with hot water;
turn the flame low and put on the chafing-dish cover; if the water
boils, turn down the flame. When the eggs are nicely poached, remove
with a skimmer to the toast. Pour out the water and melt in the blazer,
browning if desired, two tablespoonfuls of butter; add one tablespoonful
of lemon juice; heat to the boiling-point, dust the eggs with salt and
pepper, pour over the sauce, and serve.

=Egg Canapes.=

Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully
into halves lengthwise, remove the yolks, and press them through a small
sieve. Soak two anchovies, then dry and remove the bones and chop them
with two or three cold cooked mushrooms and half a teaspoonful of
capers; mix in the sifted yolks, add a seasoning of salt, pepper and
paprica, and one teaspoonful of tarragon vinegar. This work may be done
some hours before the time of serving. Have a little oil or clarified
butter in the blazer, and saute in it some rounds of bread--one for each
half of an egg. When the bread is of good color on one side, turn it and
place half an egg--the space from which the yolk was taken being filled
with the anchovy mixture--on the bread; cover the blazer, and, when the
second side of the bread is browned nicely and the egg hot, serve at
once.

=Eggs with Asparagus.=

INGREDIENTS.

1 cup of asparagus peas.
1 cup of asparagus liquor.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/4 a teaspoonful of salt.
Paprica.
3 or