Take the whites of eggs left over and beat until stiff with sugar and a little salt. Take left-over baked apples or apple sauce and put through a sieve, add the beaten whites, and pile lightly in a glass dish. Decorate with small bits of jelly and keep cold until served.

Three-fourths cup fresh pork, finely sliced; 1/4 cup onion, chopped or sliced; 1/2 cup celery, chopped; 3 eggs, 1 teaspoonful corn starch.

To 2-3 cup boiling milk add 2-3 cup of soft bread crumbs. Cool. Break 4 or 5 eggs into a bowl, stir with a fork; do not beat; season with pepper and salt. Add eggs to bread and milk. Pour into a skillet in which a tablespoonful of butter has been melted. Fry slowly. Cut in squares, turn and brown; or put under flame in broiler and brown. This is very good cooked in a grill or electric table stove.

Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons corn starch, one teaspoon baking powder, and a little salt; add the whites, beaten to a stiff froth, last; cook in a little butter.

Four eggs
One tablespoonful of butter
Half a teaspoonful of salt

Beat the eggs, and add the salt to them. Melt the butter in a sauce-pan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve.

Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if necessary; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it.

One-fourth cup hot milk, 1 egg, 1 teaspoonful butter, salt, pepper. Beat the egg slightly, add butter, salt and pepper. Add hot milk gradually, pour into double boiler and stir until light. Serve on slices of toast.

Boil 1 cup of rice, pour on a platter. Poach 6 eggs, season well and lay on the rice. This makes a very dainty dish.

Boil 6 eggs hard, cut in slices, lay in a deep dish with bread crumbs between each layer. Put 2 ozs. of butter with 1-2 tablespoonful of flour rubbed into it, in a sauce pan, add some parsley, a little onion, salt, pepper and nutmeg, 1/2 pt. of cream (a pt. is better), stir on the fire until it thickens, then pour it over the eggs; cover the top with bread crumbs and bits of butter. Bake a light brown.

Chop very fine 1 cup of ham. Boil 8 eggs until hard. Cover the bottom of a pudding dish with very fine bread or cracker crumbs. Cover this with a layer of the meat, then cut 4 eggs in slices, laying them on the meat, sprinkle with salt and pepper and pour over this enough drawn butter gravy to cover it. Then another layer of meat and eggs, covering again with the gravy. Spread over the top bread crumbs not too fine and bake until the crumbs are brown.