Six hard-boiled eggs cut in two, take out the yolks and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, salt and pepper to taste. Mix all thoroughly and fill the eggs with this mixture; put them together. Then there will be a little of the filling left, to which add one well-beaten egg. Cover the eggs with this mixture, and then roll in cracker crumbs. Fry a light brown in boiling fat. Plain baked eggs make a quite pretty breakfast dish. Take a round white-ware dish thick enough to stand the heat of the oven, put into it sufficient fresh butter, and break as many eggs in it as are desirable, putting a few bits of butter on the top, and set in a rather slow oven until they are cooked. Have a dish of nicely made buttered toast arranged symmetrically on a plate, and garnish it and the dish of eggs with small pieces of curled parsley.

Have one quart of boiling water and one tablespoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a griddle-cake turner and place on toasted bread. Serve immediately.

Two eggs
two tablespoonfuls of milk
half a teaspoonful of salt
half a teaspoonful of butter

Beat the eggs, and add the salt and milk. Put the butter in a small saucepan, and when it melts, add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard. About two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately.

Place the eggs in a saucepan, and cover with boiling water. Let them stand where they will keep hot but not boil for eight minutes.

Chop the ham fine. To a pint of the ham, take six eggs, beat very light. Put the ham in a frying-pan and when quite hot, add the eggs. Stir till partly cooked, then let it stand over the fire till set, fold over and take up.

Four eggs well beaten, one cup of milk, half a cup of bread crumbs. Put a generous piece of butter into the frying-pan, pour in the mixture and cook slowly ten minutes. Slip a knife around the edge, and if done just right, it can be turned or rolled as it is put upon the hot platter. This is very light and more delicate than if made of all eggs.

Separate the white and yolks of six eggs, beat each very light, then turn them together, seasoning with two tablespoons of sweet cream, (or milk and a little butter), salt, and a dash of pepper; then fry, a part at a time, as soon as one is done fold it over and remove to the platter. This will make six or seven omelets.

3 eggs, beaten
1/2 t. salt
1 1/2 c. water
3/4 c. cake meal
FILLING:
1 lb. dry cottage cheese
1 egg
1/2 t. sugar
1/2 t. salt
1 T. thick cream

To the beaten eggs add the salt; alternately add a little of the cake meal and water, mixing thoroughly. Pour into a small hot greased frying pan only enough batter to make a very thin pancake, tipping pan from side to side. Toss out on a towel fried side up. Make a number of sheets this way. For filling: Press cheese through a sieve; add remaining ingredients and beat until smooth. Place a heaping tablespoon of filling on each sheet. Fold sides of sheet in over mixture to form an envelope, and fry again on both sides until brown.

3 eggs
3 T. butter, melted
3 T. milk
1 t. salt
1 c. matzo meal
1 c. dry cottage cheese
1/2 t. sugar

Beat eggs, add melted butter, milk and 1/2 teaspoon of salt. Add matzo meal gradually, mixing well, and let stand 10 minutes. Mix cheese with sugar and remaining salt. Roll dough into balls, dip fingers into water and press a hollow into each ball. Fill each hollow with a tablespoon of cheese. Press edges of hollow together to hold in cheese. Drop balls into boiling salted water and boil covered for 15 minutes. Serve warm with sour cream.

8-10 blintzes
1/4 lb. melted butter
6 eggs
2 c. sour cream
2 t. vanilla
6 T. orange juice
6 T. sugar

Place blintzes in 2-quart casserole. Cover with melted butter. Combine remaining ingredients and pour over blintzes. Bake at 350°for 1 hour.

Serve with sour cream or defrosted frozen berries.