Show ll I m y fr tr c WAYS WAYS OF COOKING ING EGGS A Wide Variety of of Savory Dishes May Be Made with Eggs asa as asa asa a Foundation In the spring when eggs are ful ul a a great many are used upon the farm arm At this time eggs are more appetizing than at any other season of f the year Attention Is called to this f fact ct in a recent issue of Farm and an Fireside Fireside by M Wary nary ry Foster Fos el Snyder who gives ives some recipes for preparing eggs ggs in various ways We are sure that many of ot these suggestions will appeal to readers Eggs en Melt Melt one tablespoonful tablespoonful table table- spoonful of butter in a saucepan add addone addone dd one scant s ant cupful of rich grated cheese mixed with six slightly beaten eggs and stir constantly until un th the mixture Is smooth and creamy Season to taste with salt and paprika and turn turnout turnOut turnout out immediately on rounds of toast softened with hot hot milk and melted butter S Serve at once Eggs with Dried Beef Chop Beet Chop fine one half one half of a a cupful of dried beef and I put It In a a with one cupful of stewed stewed tomatoes a few drops of onion juice paprika and cinnamon to tot taste t ste and two tablespoonfuls of butter but but- ter ler Cook slowly for ten minutes adds add lw two tablespoonfuls of grated cheese and three well well well-beate well beaten eggs eggs SUr Ur tir until until un un- til t l the th mixture m re begins to thicken then pour over hot buttered toast and g garnish i with with hard boiled h hard rd boiled eggs cut In slices Savory Eggs Break Break five five eggs Into a bowl add a pinch of salt and a little littie lit lit- i ilIe tie lIe chopped thyme beat them well together to to- I gether Rub a small with a acut cut onion melt in it two tablespoonfuls tablespoonfuls' tablespoon tablespoon- fuls fuls' of ot butter then pour in the eggs and stir sUr constantly until cooked a about out four minutes Turn out on hot but 1 toast or or or little pats of hot pota I toes and serve at at once nce once I Baked Eggs with Bread B ad Crumbs Butter Butte individual baking dishes and for each person to to be served mix together together to to- gether two tw tablespoonfuls tab each of rich thick cream and bread bre d. d crumbs hala halt hall halla a teaspoonful of minced parsley a few drops ot of of onion juice and nd salt and paprika to o season seas season n. n Put one one half half of ot the th allowance for f r each person In each baking baIting dish dish- break an an egg carefully over it it and cover with the remainder of the mixture mixture When When all are ready set them t m in to In a quick q i. i k oven oven vim and nd bake balte until un un- un- un until til the eggs are are set 1 Poached Eggs a la a Cover Cover hot buttered toast made slightly moist with cream with fried mushrooms Put a poached erg egg e g on the mushrooms and pour over all a a. a little little cream sauce Sprin Sprinkle Sprinkle le grated cheeses over ver the top and place In the oven until the th cheese browns Garnish with olives Egg Croquettes ChoP Chop hard har hard boiled boiled eggs very fine For six eggs make mako a q a cream sauce from one tablespoonful o ol 01 butter two tablespoonfuls of flour fl UT one cupful of milk a little onion anion Juice and nd sal sale and p pepper to season Mix it with the chopped choPp d eggs and set sel away to cool When cold form into in o six croquettes egg and bread crumb pl place ce in a frying basket and fry In deep hot fat |