The Pattern cook-book

One table-spoonful of butter. One-half cupful of milk. One tea-spoonful of salt. One-eighth tea-spoonful of pepper. Beat the eggs well, and add to them the milk, salt and pepper. Put the butter in a frying-pan, and when hot, turn in the eggs, and stir continually until a thick, creamy mass is formed ; this will not require more than a minute and a-half. Remove from the fire, and serve at once. A little chopped parsley is sometimes stirred into the eggs just before they are taken from the fire. SPANISH EGGS. These are prepared the same as directed in the preceding recipe, but before cooking the mixture add to the butter in the pan one large tomato, peeled and cut into bits. Cook the tomato in the butter until soft, about five minutes being necessary ; then turn in the egg mixture, and finish as above. EGGS IN TOMATO. Six eggs. One pint of tomato. One small onion. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Cut the onion into small pieces, place these with the^ tomato in a frying-pan, stew very slowly for ten minutes, and add the salt and pepper. Set the pan back, break] the eggs and slip them on top of the tomato, taking care] not to break the yolks. Return the pan to the heat, and cook slowly until the whites of the eggs are thoroughly set; then prick the yolks and let them mingle with the! tomato and whites. The mixture should be quite soft,; but the red tomatoes and the white and yellow of the: eggs should be quite distinct. Serve at once on buttered i toast. EGG VERMICELLI. This makes a most attractive-looking dish for luncheon.] Five eggs. One table-spoonful of corn-starch. One-half table-spoonful of butter. Six squares of toast. One-half pint of milk. Salt and pepper to taste. Place the eggs in boiling water and boil twenty] minutes. Throw them into cold water, and when cold, remove the shells, chop the whites very fine and rub the] yolks through a sieve, or else run them through a potato-strainer, which will do the work very quickly. Do notl mix the whites and yolks. Put the milk in a double] boiler to boil, rub the butter and corn-starch together, and add them to the boiling milk. Stir until creamy, and add the whites, salt, pepper and batter. Wet the edges of the toast, butter it lightly and place on a warm dish. Cover the slices with the while sauce, apportioning it evenly to each of the six slices ; sprinkle the strained yolks in little heaps upon the tops, and serve at once, after sifting on a little salt and pepper. DEVILED EGGS. Twelve eggs. Two heaping table-spoonfuls of cold boiled ham. One table-spoonful of olive oil. One tea-spoonful of mustard. Salt and pepper to taste. Boil the eggs fifteen minutes, and lay them in cold water for half an hour. Remove the shells and cut the eggs in halves lengthwise. Rub the yolks to a smooth paste with the oil and mustard, and add the ham, finely chopped; and the salt and pepper ; mix thoroughly, and fill the hollowed whites with the mixture. Serve in a bed of water-cress or salad.