EGGS MEXICANA. — 1 onion, 1 green pepper, 1 red pepper, ^ pt. tomatoes, 1 teaspoon salt, saltspoon of pepper, 6 or 8 eggs. Put 2 tablespoons of 'butter✪ Eggs Mexicana in a saucepan, add 1 onion and 1 green pepper, chopped; shake until the onion is soft, not brown; add yz pt. tomatoes, salt and pepper. Shir the eggs as either in individual dishes, 2 to a dish, or on a platter. When the eggs are ready to serve put the sauce by spoonfuls around the edge of the dish. May be made without high seasonings. — 'Mrs. B. Reeves, Palatine, 111. 36 ECGS MINCED EGGS.— Chop- up, not too fine, 4 or 5 hard-boiled eggs. Put over the lire, in a saucepan, 1 tablespoon of butler, an.1 when it begins to bubble, stir into it one tablespoon of flour; cook 1 minute, then add 1 cup of hot milk✪ Minced Eggs. When it cooks thick. like cream, put in the minced eggs. Stir it for a few minutes and serve garnished with sippets of toast. — Mrs. Mary Carpenter, Des Plaines, 111. MIRRORED EGGS. — Butter as many teacups as you need and sprinkle over them chopped parsley, a grating of lemon peel and a dash of onion and pepper and salt all mixed together. Break a fresh egg✪ Mirrored Eggs into each cup and steam till set. Spread cir- cles of hot toast with butter and anchovy paste, turn an egg on each and serve. — Mrs. J. S. Putnam, Wheeling. 111. EGGS AU MIROIR.— Cover the bottom of a stoneware or silver platter with a few fresh bread crumbs. Break in as many eggs as necessary for the number of persons to be served. Dot with bits of butter using about a tablespoon to each 6 eggs. Stand the platter over hot water in the oven, until tihe eggs are set. Dust with salt and pepper✪ Eggs au Miroir and serve. — Mrs. Frank Cress, Park Ridge, 111. EGGS A LA MODE. — Remove the skin from 1 dozen toma- toes, cut them up in a saucepan, add a little butter, pepper and salt; wihen sufficiently boiled, beat up 5 or 6 eggs✪ Eggs a la Mode. Just before served, turn them into the saucepan with the tomatoes, and stir one way for 2 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS MORNAY. — Break egg and slip into buttered egg- shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with white sauce, seasoned with 1/3 cup grated cheese, pap- rika, and yolks of 2 eggs; cover with grated dheese and bake until firm. — Mrs. Cbas. Johnston, Des Plaines, 111. MOULDED EGGS.— Prepare a round of toast for each tgg. Butter same number of small teacups or individual moulds, and sprinkle each with a little finely chopped parsley. Break each tgg gently into a saucer and slip into the moulds. Stand the moulds in a pan, pour boiling water around them and bake until set (about 8 or 10 minutes). Turn each out on a round of toast COOK COUNTY COOK BOOK 37 arranged on a hot platter and pour tomato or cream sauce around on the toast. — 'Mrs. Ralph Charters, Park Ridge, 111. MOULDED EGGS IN PIMENTOS.— Line buttered tim- bale, or other moulds with canned pimentoes; ibreak an egg✪ Eggs Mornay into each mould, and poach until the egg, is set; then turn from the moulds on to rounds of buttered toast and serve with cream sauce. — Mrs. Edith Fairchild, Glen View, 111.

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EGGS MEXICANA. — 1 onion, 1 green pepper, 1 red pepper, ^ pt. tomatoes, 1 teaspoon salt, saltspoon of pepper, 6 or 8 eggs. Put 2 tablespoons of 'butter in a saucepan, add 1 onion and 1 green pepper, chopped; shake until the onion is soft, not brown; add yz pt. tomatoes, salt and pepper. Shir the eggs as either in individual dishes, 2 to a dish, or on a platter. When the eggs are ready to serve put the sauce by spoonfuls around the edge of the dish. May be made without high seasonings. — 'Mrs. B. Reeves, Palatine, 111. 36 ECGS MINCED EGGS.— Chop- up, not too fine, 4 or 5 hard-boiled eggs. Put over the lire, in a saucepan, 1 tablespoon of butler, an.1 when it begins to bubble, stir into it one tablespoon of flour; cook 1 minute, then add 1 cup of hot milk. When it cooks thick. like cream, put in the minced eggs. Stir it for a few minutes and serve garnished with sippets of toast. — Mrs. Mary Carpenter, Des Plaines, 111. MIRRORED EGGS. — Butter as many teacups as you need and sprinkle over them chopped parsley, a grating of lemon peel and a dash of onion and pepper and salt all mixed together. Break a fresh egg into each cup and steam till set. Spread cir- cles of hot toast with butter and anchovy paste, turn an egg on each and serve. — Mrs. J. S. Putnam, Wheeling. 111. EGGS AU MIROIR.— Cover the bottom of a stoneware or silver platter with a few fresh bread crumbs. Break in as many eggs as necessary for the number of persons to be served. Dot with bits of butter using about a tablespoon to each 6 eggs. Stand the platter over hot water in the oven, until tihe eggs are set. Dust with salt and pepper and serve. — Mrs. Frank Cress, Park Ridge, 111. EGGS A LA MODE. — Remove the skin from 1 dozen toma- toes, cut them up in a saucepan, add a little butter, pepper and salt; wihen sufficiently boiled, beat up 5 or 6 eggs. Just before served, turn them into the saucepan with the tomatoes, and stir one way for 2 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS MORNAY. — Break egg and slip into buttered egg- shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with white sauce, seasoned with 1/3 cup grated cheese, pap- rika, and yolks of 2 eggs; cover with grated dheese and bake until firm. — Mrs. Cbas. Johnston, Des Plaines, 111. MOULDED EGGS.— Prepare a round of toast for each tgg. Butter same number of small teacups or individual moulds, and sprinkle each with a little finely chopped parsley. Break each tgg gently into a saucer and slip into the moulds. Stand the moulds in a pan, pour boiling water around them and bake until set (about 8 or 10 minutes). Turn each out on a round of toast COOK COUNTY COOK BOOK 37 arranged on a hot platter and pour tomato or cream sauce around on the toast. — 'Mrs. Ralph Charters, Park Ridge, 111. MOULDED EGGS IN PIMENTOS.— Line buttered tim- bale, or other moulds with canned pimentoes; ibreak an egg into each mould, and poach until the egg, is set; then turn from the moulds on to rounds of buttered toast and serve with cream sauce. — Mrs. Edith Fairchild, Glen View, 111.

The Cook County cook book