One oz. of bread crumbs soaked in 1/2 pt. of milk, add 4 eggs
and salt and pepper. Bake in a pudding dish.

Break into an earthen nappy or shallow baking dish in which they may be served as many eggs as needed; sprinkle with salt and pepper; add 4 or 5 tablespoonfuls of cream; dot with bits of butter, and bake till the eggs are set, but not hard.

Put in boiling water, draw to the back of the stove, or if gas is used place the pan over simmer burner turned so low the water will stay very hot, but not boil. If desired very soft take out in 5 minutes; if better done, at the end of 8 or 10 minutes; if hard boiled, 15 to 20 minutes. Experience only will enable one to determine the right degree of heat and time required. Eggs boiled in this way are more delicate than those quickly boiled.

2 tablespoons butter and flour
1/2 teaspoon salt, 1/4 of pepper
1 cup milk, 4 eggs

Heat fat until it bubbles, add flour and seasoning and cook an instant. Add milk and stir until it reaches the boiling point, remove and cool. Add yolks of eggs and then fold in the stiffly beaten whites. Pour into greased frying pan and cook over moderate heat, then fold and bake in moderate
oven 20 to 30 minutes in baking dish. Ham may be used if desired.

1 cup grated corn
Dash of salt, pepper, and grated onion
4 eggs, well beaten
1 1/2 cups milk

Mix, pour into buttered cups and bake in pan of water
until firm. Turn out and serve with cream sauce.

2 cups milk
1 cup corn meal
4 eggs, little salt

Cook the corn meal in the milk until it is of the consistency of a thick cream. This is best done in double boiler. Add salt, then the yolks of the eggs, one at a time, beating vigorously. Fold in the stiffly beaten whites.
Turn into a greased baking dish, and bake in a moderate oven about 30 minutes. Delicious as a buffet or luncheon dish.

6 eggs
1 cup bread crumbs or ham
1 pint white sauce
1/4 cup melted butter

Simmer eggs 30 minutes. Remove the shells, cut the eggs lengthwise, remove yolks, mash them, season with salt and pepper and refill the whites, and then fit each two halves together. Put yolks left over into baking, dish. Place the eggs in dish and pour white sauce over them. Cover top with bread crumbs and butter mixed together. Bake in oven until crumbs are brown.

3 slices bread buttered and placed in baking dish
3 slices cheese placed on top and sprinkled with paprika
3 eggs beaten
3/4 cup milk beaten into egg. Salt, paprika

Turn over cheese and bread and bake 45 minutes.

Beat 3 eggs without separating. Add 3 tablespoonfuls of water. Put one
tablespoonful of butter in an omelet pan. Put it over the fire and when
melted pour in the omelet. Shake the pan to make the omelet light. As the
omelet cooks to the side of the pan, lift the sides of the omelet with a knife and allow the liquid to run underneath. Season with salt and pepper and turn the omelet out on a heated dish. Serve with creamed oysters poured over it. This is made like stewed oysters, using 2 tablespoonfuls of flour and 2 of butter, instead of one.