The Cook County cook book

add the salt, pour this over the eggs and rice and send at or.ce to the table. — Mrs. E. J. Barnes, Bartlett, 111. EGGS HUNTINGTON.— Make a sauce of. 1 tablespoon each of butter and flour, 1/3 cup soup and 1/3 cup milk; add 4 hard- ' boiled eggs finely chopped, and salt and cayenne. Fill buttered ramekin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs and bake in a moderate oven until crumbs are brown. — Mrs. John Barr, Mayfair, 111. JAPANESE EGGS.— 1/2 pt. of cream sauce, 6 eggs, 1 table- . spoon of chopped parsley, a suspicion of onion, 1 tablespoon of soy. Hard boil the eggs. Carefully boil 1 cup rice, drain and turn it into the center of a meat platter, making it into a sort of plateau; cut 6 hot hard-boiled eggs in halves crosswise, press them down into the rice, pour cream sauce to which you have added a little onion with finely chopped parsley or cress. The eggs may be cut into slices, one overlapping the other all over the top of the rice, and the cream sauce poured over. This dish may be varied by using tomato sauce in the place of cream sauce. The edge of the dish may also be garnished with broiled sardines, or smoked salmon. — Mrs. Wm. Barton, Park Ridge, 111. KENTUCKY EGGS.— Take the required number of eggs and make a small opening in the end of each and beat up its contents with a toothpick, a tiny spoon or any similar implement; take out a little of the beaten egg and stir in a little grated ham, salt, pepper and a dash of rnustard. Mix well and set the eggs in a pan, open end up, bracing them so they will not tip over. Now pour into the pan enough hot water to almost cover the shells, taking care that none of it gets into them. Cook hard, break off the shells and serve, garnished with parsley. — Mrs. John Masters, Park Ridge, 111. EGGS A L'ARDENAISE.— Beat 6 eggs to a stiff froth, season with a half teaspoon each of onion juice and chopped chives, and 1 teaspoon of finely chopped parsley, salt and pepper to taste. Butter a bake dish and turn in the eggs, pour on top very carefully 4 tablespoons thick cream. Place at equal distance the unbroken yolks, and bake in a quick oven until yolks are well set. Serve in the same dish. — Mrs. John Milton, Kenilworth, 111. EGGS A LA LEE. — Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg and pour white sauce over. — Mrs. M. A. Mass, Glencoe, HI. EGGS A LA LIVINGSTONE.— Beat 4 eggs slightly and add Y2 cup stewed and strained tomatoes, salt, and paprika. Melt 2 tablespoons butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with white sauce. Pour over the eggs and sprinkle with trufiles. — Mrs. Edith Mosely, Palatine, 111. EGGS A LA LUCCHESE.— Fry an onion nearly brown, add 5^2 pt. of milk and 6 halved hard-boiled eggs. Stir over a slow fire 3 or 4 minutes, and add the beaten yolks of 2 eggs, a dessert- S'poon of chopped parsley, an oz. of grated cheese and a pinch each of cinnamon, pepper and salt. Stir over a slow fire 6 or 8 minutes, squeeze lemon juice over the whole, and serve hot. — Mrs. Martin Miller, Wheeling, 111.