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Show 1 Baked Eggs for Lunch TTJIIK.'i tho honsekceper hna unex-ft. unex-ft. C pectcd luncheon guests, or when tho larder Is almost depicted, nnd visitors come for supper on Sunday evening even-ing there are always eggs, A French conk declared recently that there aru 114 different wnys of cooking eggs. This may be true, hut If you are in a h-;rry to put an appetizing dish on the tc.ble, adopt baked eggs. This dlnh Is always acceptable. ac-ceptable. Take a tin pie plate and sprinkle the bottom of It with bread crumbs, drop each egg as In frying, so that each egg will touch Its neighbor. Sprinkle the tops of the eggs with a layer of bread crumbs, plucc small pieces of butter but-ter here nud there on the crumbs, salt nnd pepper to t:iste nnd place In nn oven. Too alah will bo cooked in five minutes |