A “pocket clipper” has been invented (according to a certain
     catalogue) which can be used for the beard or hair at back of
     neck.

 But surely people who can do anything so clever as grow a beard
 on the back of the neck ought not to be tempted to clip it off.

 PETER PIPER.

 HEALTHY LIFE RECIPES.

 MORE EGG DISHES.

 In our issue of May 1912 we published a number of special recipes for
 eggs.  These were much appreciated.  And even now this and other back
 numbers are asked for.  We now give some further recipes.

It should be remembered that eggs are a simple form of animal food and much purer than meat.  They are also easily digested by most people.  They therefore form a very useful substitute for flesh-foods, especially where the latter have only recently been discarded.

 The normal progress towards a more or less ideal diet involves, of
 course, the elimination of eggs as well as of other dairy products. 
 But wise food reform proceeds always by steps.

 SAVOURY BAKED EGGS.

Melt a little butter, or vegetable fat, in an open earthenware baking dish; break into this as many eggs as required.  Cover thinly with grated cheese; add a knob of butter and bake till set.  The dish can be placed direct on the table.

 EGG ON TOMATO.[13]

     One egg, two medium-sized tomatoes, butter.

Skin the tomatoes; cut in halves and put them, with a small piece of butter, into a small stewpan.  Close lightly, and cook slowly until reduced to a pulp.  Break the egg into a cup, and slide it gently on to the tomato.  Replace the pan lid and the egg will poach in the steam rising from the tomato.

 [13] This recipe is from The Healthy Life Cook Book, a new and
 revised edition of which is in contemplation.

 SAVOURY EGG FRITTERS.

     Six eggs, two large tomatoes, half-teaspoon mixed dried herbs,
     about three tablespoons ground biscuits ("Ixion” or any of the
     unsweetened “P.R.” kinds).

Hard boil three of the eggs and chop them finely.  Skin the tomatoes, mash them and add to the chopped eggs with the remaining eggs (well beaten), herbs and biscuit powder.  Should the mixture be too moist to mould add more biscuit powder; if too dry add a little water.  Cut and shape into finger shapes and either fry in olive oil or bake on buttered tin or open earthenware baking dish. (The last-mentioned is the best method, as the baking dish can be brought to the table as it is, and there is only one dish instead of two to wash up afterwards.)

 SAVOURY EGG PATTIES.

 The above Egg Fritter mixture made rather moist may be used as a
 filling for savoury patties.

 Make for these a short crust with 1/2 lb. of Artox meal, 3 oz. of
 Nutter and water.  Slightly bake the shells of pastry (made thin)
 before adding the filling, and finish to a golden brown.