STUFFED EGGS.

4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. of butter, pepper and salt to taste.  Halve the eggs lengthway, and carefully remove the yolks.  Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well.  Fill the whites of the eggs with the mixture.  Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it.  Serve hot.

SWEET CREAMED EGGS.

To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste.  Butter as many cups as eggs, reckoning 1 egg for each person.  Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups.  Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—­time from 8 to 10 minutes.  Turn the eggs out on the buttered toast, and serve hot or cold.

SWISS EGGS.

4 eggs, 3 oz. of Gruyere cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper 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.