EGG RAREBIT

Make a cream sauce.  Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce.  Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on buttered toast.

KROSPHADA

Place two sliced onions with two ounces each of sugar and spices, pepper and salt to taste, in a pint of pure malt vinegar and boil gently until the onions are nearly done.  Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick.  Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste, but be very careful that it does not boil.

CURRIED EGGS

Melt four tablespoons of butter in a frying-pan, add one onion chopped fine and cook until straw colored.  Then add one tablespoon of curry powder.  Make a smooth paste of one-fourth of a cup of water and two tablespoons of flour; add one tablespoon of lemon juice and one-half teaspoon of salt.  Add to the first mixture; boil five minutes.  Arrange six hard-boiled eggs in a border of rice and pour the dressing over all.

FRICASSEED EGGS

Take six hard-boiled eggs, remove shells.  Roll them in flour, then in egg to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt.  When quite covered, roll in vermicelli that has been broken into fine bits and fry in deep beef drippings.  Serve with the following sauce:  One tablespoon of fat; one tablespoon of flour, browned together; add one-half cup of white wine and a cup of bouillon.  Season with salt and cayenne and boil five minutes.  Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.

EGGS EN MARINADE

Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt.  Put in a stew-pan and stir in gradually two well-beaten, yolks of eggs.  When it thickens and before it boils, have ready a half dozen nicely poached eggs and pour the sauce over them.  Garnish with parsley.

SCALLOPED EGGS (FLEISCHIG)

Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste.  Half fill patty-pans with the mixture.  Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust.  Put in the oven and bake about ten minutes.  Serve hot.