Miss Parloa's kitchen companion

Break the eggs carefully, and drop them into the sauce. Sprinkle the chopped parsley over the eggs and sauce. Place the dish in a moderate oven, and cook until the whites become set, — perhaps for five minutes. Serve the eggs immediately in the dish in which they are cooked. If the parsley be not liked, it may be omitted ; and if cheese be liked, a table-spoonful of Parmesan cheese, instead of the parsley, may be sprinkled over the eggs. After buttering the bottom of an egg-dish or a soupplate, break the eggs into the plate, being careful not to break the yolks. After sprinkling them lightly with salt and pepper, put bits of butter over them, and cover with milk or cream, using one-fourth of a teaspoonful of butter and one table-spoonful of milk or cream for each egg. Put the dish into a moderate oven, and cook until the whites of the eggs begin to set, — say about six minutes. Serve at once, in the dish in which the baking is done. * Swiss Eggs. To make this dish, one must take half a dozen eggs, a quarter of a pound of cheese, one-third of a cupful of cream, two table-spoonfuls of butter, a teaspoonful of mustard, half a teaspoonful of salt, and one-tenth of a teaspoonful of cayenne. Cut the cheese into thin shavings. Butter an egg-dish or a gratin-dish (if you have neither, use a small stonechina platter), and spread the cheese in it. Upon the cheese distribute in small portions the remainder of the butter. Mix the salt, cayenne, mustard, and cream, and pour half of the mixture over the cheese. Break the eggs into the dish, and after pouring over them the remaining liquid, place in an oven, and cook for eight minutes. * Spanish Eggs. For this dish there will be required six eggs, one large raw tomato, one generous table-spoonful of butter, one level teaspoonful of salt, one-fourth of a teaspoonful of pepper, and a slice of onion. Rub a slice of onion over the inside of a frying-pan. Pare the tomato, and cut it into bits ; then put it into the frying-pan, with the butter, and cook for five minutes, stirring occasionally. Beat the eggs well, and at the end of the five minutes put them into the pan, with the salt and pepper. Stir constantly until the eggs begin to thicken, like scrambled eggs; then pour the mixture into a warm dish,- and serve at once. Spanish eggs are a good dish for breakfast, tea, or luncheon. * Cuban Eggs. For six persons use eight eggs, one teaspoonful of minced onion, four table-spoonfuls of sausage meat, half a teaspoonful of salt, and one-eighth of a teaspoonful of pepper. Cook the sausage meat and onion together over a hot fire for five minutes. Beat the eggs well, and add to them the salt and pepper. Draw the pan back to a cooler part of the range, and add the beaten eggs. Stir until the eggs become thick and creamy ; then pour into a warm dish, and serve immediately. Buttered toast should go with the dish. It may be arranged on a flat dish, and the eggs be poured over it. Eggs in Force-meat. Take for six persons four eggs, a cupful of grated bread crumbs, a eupful of any kind of fine-chopped cold meat,