The new practical housekeeping

Cut in a dish. Fill the eggs with this mixture. Make some good highly flavored forcemeat (see Meats), and smooth a layer of it on a plate, place the filled eggs round it, put a second layer of the forcemeat in the centre, ana arrange the other eggs upon it ; baste gently with butter, and set for a few minutes in the oven to heat through and color the eggs. Instead of forcemeat, the stuffing may be used for the layers. Serve with tomato sauce. This dish may be served as an entree, or for breakfast, luncheon or supper. Eggs with Cheese. — Cut hard-boiled eggs into slices ; lay them in a buttered dish that has been sprinkled over with bread-crumbs ; upon each piece of egg lay a slice of Gruyere cheese corresponding in size ; place a good bit of butter upon each ; pepper well, sift a few bread-crumbs over, and put in oven for about five minutes. Serve hot. Eggs with Mushrooms. — Slice, fry, and drain twelve button mushrooms and two onions ; boil six eggs hard, and slice them, whites and yolks separately, add a tablespoon butter and seasoning of pepper and salt, and simmer the whole in a half pint good gravy. Put in the sliced yolks last, and let them remain a minute only. Serve very hot, and garnish with thin rings of some of the white of the eggs: Or cut two mushrooms into dice and fry for one minute in a tablespoon butter ; beat six eggs, a little salt, pepper and a half cup milk or cream together and put in sauce-pan ; add the mushrooms and three tablespoons butter and stir until it begins to thicken ; take from fire and beat rapidly until quite thick and creamy. Pour over slices of hot toast, garnish with points of toast and serve inmiediately. Eggs with Peas. — Put a pint of fresh, tender green peas into a covered vegetable dish ; add four tablespoons each olive oil and water, season with pepper, salt and nutmeg, cover closely and place the dish over boiling water until the peas are done ; then make indentations on their surface with a spoon and into each of these break an egg ; beat an egg and pour upon the top ; and when well set, serve it in the dish in which it was dressed. Or boil in salt water, half pint tender green peas ; drain, and when cold, mix with the yolks of eight eggs, and whites of four, strained and seasoned. Heat some butter in a frying-pan and put in eggs and peas. Keep stirring with a spoon till eggs are set ; turn into a dish, and serve with mint sauce. Any cold peas can be used. Eggs with Syrup. — Make a syrup with a little more than a half pint water ana two tablespoons sugar, boiling with it some thickly-sliced lemon peel ; strain through a sieve and when cold add to it yolks of eight eggs and whites of two ; mix well and flavor with orange flower water ; pour into deep dish and either put it in oven or place over boiling water until firm. Eggs with Tomatoes. — Peel a dozen tomatoes, medium size, cut up in a saucepan with a little butter, pepper and salt ; when Sufficiently boiled, beat five or six eggs, and just before serving turn them into the sauce-pan with the tomatoes, and stir one way for two minutes, or until they are well done.