r and salt to taste. Spread the butter on
a flat baking dish; lay on it some very thin slices of the cheese. On
these break the eggs, keeping the yolks whole; grate the rest of the
cheese, mix it with the parsley; strew this over the eggs, and bake
them in a quick oven for 5 to 7 minutes.

TARRAGON EGGS.

4 hard-boiled eggs, 1/2 pint white sauce, 1 teaspoonful chopped
tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the
eggs for 7 minutes, and cut them into slices. Lay them in a buttered
pie-dish, have ready the sauce hot, and mix it into yolks, tarragon,
and tarragon vinegar. Pour over the eggs, and bake for 10 minutes;
serve with fried croutons round.

TOMATO EGGS.

To each egg take 2 tablespoonfuls of tomato juice, which has been
strained through a sieve; pepper and salt to taste. Batter a cup for
each egg. Beat up the eggs, mix them with the tomato juice, season to
taste, and divide into the buttered cups. Cover each cup with buttered
paper, place them in a saucepan with boiling water, and steam the eggs
for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLE.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1/4 lb. of fresh tomatoes or
a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2
shalots, pepper and salt to taste. Pulp the tomatoes through a sieve.
Rub the garlic round a small saucepan, and melt the butter, in it; or
chop up very finely the shalots, and mix them with the butter. When
the butter is hot, stir in the wheatmeal, then the tomato pulp, and
stir until the mixture is thickened and comes away from the sides of
the pan, then proceed as before, stirring in one yolk after the other;
season with pepper and salt, whip up the whites of the eggs, stir them
with the other ingredients, pour into a buttered souffle pan, and bake
15 minutes.

WATER EGGS.

4 eggs, 1-1/2 oz. of sugar, the rind and juice of 1/2 a lemon. Boil
the sugar and lemon rind and juice in 1/2 pint of water for 15
minutes. Beat the eggs well, and add to them the sweetened water.
Strain the mixture through a sieve into the dish in which it is to be
served, place it in a larger dish with boiling water in a moderately
hot oven, and bake until set. Serve hot or cold.

SALADS

These wholesome dishes are not used sufficiently by English people,
for very few know the value of them. All may use these foods with
benefit, and two dinners each week of them with Alli