The new Annie Dennis cook book

Divide hard boiled eggs, cutting them the long way; mash the yolks with equal quantity of butter and bread crumbs, soaked in milk. Press milk from bread, add salt, pepper and nutmeg; rub all well together, then mix with them a raw egg; fill the hollowed whites with this, put together, dip each egg in beaten eggs, then in bread crumbs and fry in hot boiling lard. Serve plain or with tomato sauce, or cream sauce. Eggs Baked in Irish Potatoes Peel half dozen large potatoes and bake until thoroughly done, then cut in halves, take out enough of the potato to pour a raw egg in each half, season with cayenne and salt; dust them over with bread crumbs, place a small piece of butter on each and bake until the eggs are set. Serve hot. A little grated cheese, and a tablespoonful of sweet milk in the potato before the egg is broken in is nice for those who like the flavor of cheese. Serve with water cress or the small part of celery. Mash the potato taken out, season to taste; make in round balls, roll in egg, then in cracker crumbs, and fry a nice brown. Egg on Toast Take nicely toasted bread, spread with anchovy paste—just a little— then with a light layer of grated ham, seasoned with cayenne, and moistened with stock. Beat the whites of whatever number of eggs you wish to use until very stiff, cover each piece of toast with it, then in the middle of each piece, carefully place a yolk. Bake just a light brown and serve while hot. Deviled Eggs Grate a fourth of a pound of cheese fine ; butter a shallow baking dish, spread the cheese in the bottom with bits of butter; sprinkle with salt and cayenne. Break six eggs into a plate and slip on top of dish ; mix a teaspoonful of French mustard with half a cup of cream and pour over. Place in a hot oven for ten minutes and serve hot. Pickled Eggs Boil a dozen eggs fifteen minutes. Take off the shells and stick with cloves. Scald a pint of vinegar. Mix half a teaspoonful of ground mustard, a little salt, black pepper, cayenne and ground allspice in cold vinegar; add to the boiling vinegar and stir over the fire two minutes. Put the eggs in a jar, pour the boiling vinegar over, cover and let stand a week before using. Baked Eggs with Cheese Vz lb American cheese 1-3 cupful cream 1 tablespoonful butter 6 eggs 1 teaspoonful mustard Pinch of cayenne pepper 1 teaspoonful salt Slice the cheese and spread in a shallow dish. Put the butter on the cheese in small pieces. Mix together the mustard, salt, cayenne pepper, and cream. Pour half of this mixture over the cheese and butter. Beat the eggs a little, pour in dish, and over them pour remainder of cream. Put one tablespoonful of butter in small pieces over the top of the eggs. Bake fifteen or twenty minutes. Hard-Boiled Eggs Cook for forty minutes below the boiling point; when done plunge into cold water to prevent the yolk from growing dark. Roll on the table gently till the shell is well crushed and it can be peeled off without marring the egg, Escalloped Eggs Break eggs in buttered dish. Do not break yolks. Season with salt and pepper. Grate cheese over top. Bake until the egg settles. Eggnog