nd vanilla essence to
taste. Cream the butter, and stir into it gradually the yolks of the
eggs, the sugar, and chocolate. Previously soak the bread in milk or
water. Squeeze it dry, and add to it the other ingredients. Add
vanilla and the whites of the eggs whipped to a stiff froth, and pour
the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour,
and serve immediately. If the souffle is baked in a cake tin, a
serviette should be pinned round it before serving.

CURRIED EGGS.

6 hard-boiled eggs, 1 medium-sized English onion, 1 cooking apple, 1
teaspoonful of curry powder, 1 dessertspoonful of Allinson fine
wheatmeal, 1 oz. of butter, and salt to taste. Prepare the onion and
apple, chop them very fine, and fry them in the butter in a stewpan
until brown. Add 1/2 pint of water and a little salt. Smooth the curry
and wheatmeal with a little cold water, and thicken the sauce with it.
Let it simmer for 10 minutes, then rub through a sieve. Return the
sauce to the stewpan, shell the eggs, and heat them up in the sauce;
serve very hot on a flat dish.

EGG AND CHEESE.

6 eggs, 1 teacupful of milk, thickened with 1 dessertspoonful of
Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to
taste. Butter a pie-dish, pour into it the thickened milk, break the
eggs over it, sprinkle the cheese over them, and season to taste. Bake
in a moderate oven until the eggs are just set.

EGG AND CHEESE FONDU.

To each egg 1/2 its weight in grated cheese and a 1/2 oz. of butter
(if only 1 egg is prepared 1/2 oz. of butter must be used); mustard,
pepper, and salt to taste. Whip up the eggs, add 1 dessertspoonful of
water for each egg, as in the previous recipe; mix in the cheese, a
little made mustard, and pepper and salt. Heat the butter in a
frying-pan or small stewpan. When hot stir in the mixture of egg and
cheese. Keep stirring it with a knife, until it becomes a smooth and
thickish mass. Put on hot buttered toast, and serve. This is an
extremely tasty French dish. The mixture, when cold, is excellent for
sandwiches.

EGG AND TOMATO SAUCE.

4 eggs, 1 teacupful of tomato sauce, and 1/2 oz. of butter. Melt the
butter in a flat dish; break the eggs carefully into it without
breaking the yolks, and place the dish on the stove until the eggs are
set. Heat the tomato sauce, which should be well seasoned, and pour it
over the eggs. Serve very hot, with sippets of Allinson wholemeal
toast.

EGG A