Arrange these on a heated platter, pour over the cream sauce mixture, and put on top of each a poached egg.

HUNGARIAN EGGS

Boil a cup of rice until tender and dry. Make a half pint of paprika sauce. Turn the rice into the center of a platter, smooth it down, cover the top with poached eggs, pour over the paprika sauce and send at once to the table.

EGGS NOVA SCOTIA

Put a poached egg on top of a flat codfish cake, pour over cream or tomato sauce, and send to the table.

EGGS LAKME

Cut cold chicken or turkey into very thin slices, and stand over hot water, in a dish, until heated; toast a sufficient quant.i.ty of bread, b.u.t.ter the slices, put on each a slice of chicken or turkey, dust lightly with salt and pepper. On top of these place a poached egg, cover with tarragon sauce, and send to the table.

EGGS MALIKOFF

Toast rounds of bread, cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached egg, cover with horseradish sauce, and send to the table.

EGGS VIRGINIA

Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt and a dash of pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal.

j.a.pANESE EGGS

Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of chopped celery. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon.

EGGS A LA WINDSOR

6 eggs 6 rounds of toast 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of chicken stock 1 tablespoonful of chopped parsley 1 tablespoonful of chopped olive 1 tablespoonful of chopped Spanish pepper 1/2 teaspoonful of salt 1 saltspoonful of black pepper

Rub the b.u.t.ter and flour together and add the stock; stir until boiling, and add the salt and pepper. Toast the bread. Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in the center of each egg and send to the table.

EGGS BUCKINGHAM

Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each person. Toast squares of bread, remove the crust. Broil the ham quickly; put each square of ham on a square of toast, put on top a poached egg, dust lightly with pepper and send to the table.

POACHED EGGS ON FRIED TOMATOES

Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt and pepper, dip them in egg beaten with a tablespoonful of water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table. Cream sauce may be used in the place of tomato sauce.

EGGS A LA FINNOIS

6 eggs 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 tablespoonful of chopped chives 2 green peppers

Rub the b.u.t.ter and flour together, add the tomatoes, and the peppers, chopped very fine. Stir until this reaches boiling point, and stand it over hot water. Poach the eggs in deep water. Toast six rounds of bread; arrange the toast on a platter, put one egg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table.

EGGS A LA GRETNA

6 eggs 2 heads of celery 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 saltspoonful of pepper

Cut the celery into inch lengths, wash thoroughly, cover with boiling water and simmer gently thirty minutes until the celery is tender; drain, saving the water in which the celery was cooked for another purpose. Rub the b.u.t.ter and flour together, add the milk, salt and pepper; when boiling add the celery; stand this over hot water while you poach the eggs and toast six squares of bread. b.u.t.ter the toast, put on each slice one egg; put these around the edge of a large platter, turn the celery into the middle of the dish and send at once to the table. To increase the beauty of this dish, and to give it a greater food value, you may garnish between the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish.

EGGS A L'IMPERATRICE

Toast six slices of bread; b.u.t.ter them, put on top a thin slice of _pate de foie gras_, and on top of this a hot poached egg. Baste with a little melted b.u.t.ter, dust with salt and pepper and send at once to the table. This is one of the most elegant of all the egg dishes.

EGGS WITH CHESTNUTS

This is an exceedingly nice dish to serve in the Fall when chestnuts are fresh. Sh.e.l.l a quart of chestnuts, blanch them, then boil them until tender; drain and press through a colander. Add a half cupful of hot milk, a tablespoonful of b.u.t.ter, a teaspoonful of salt and a saltspoonful of pepper. Beat until light and stand over a kettle of hot water while you poach six or eight eggs. Dish the chestnut puree in a small platter, cover the poached eggs over the top, dust them with salt, pepper and chopped parsley.

EGGS A LA REGENCE

6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of chopped mushrooms 2 tablespoonfuls of b.u.t.ter 2 tablespoonfuls of flour 1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper

Stand the ham over hot water until thoroughly heated. Rub the b.u.t.ter and flour together, add the stock, stir until boiling, add the mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.

EGGS A LA LIVINGSTONE

6 squares of toast 1 tureen of pate-de-foie-gras 6 eggs 1/2 cupful of good stock 2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet 1/2 teaspoonful of salt 1 dash of pepper

Toast the bread, b.u.t.ter it and put on top of each slice of toast a slice of _pate de foie gras_; put this on a heated dish, stand it at the mouth of the oven door while you poach the eggs. Put into a saucepan all the other ingredients, bring to a boil, put one poached egg on each slice of _pate de foie gras_; baste with the sauce and send at once to the table.

EGGS MORNAY

6 eggs 2 tablespoonfuls of b.u.t.ter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1/2 teaspoonful of paprika 4 tablespoonfuls of grated Parmesan cheese

Rub the b.u.t.ter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour half of this sauce in a shallow granite platter or baking dish.

Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.

EGGS ZANZIBAR

1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of b.u.t.ter 1 dash of pepper