EGGS A LA SUISSE

Cover the bottom of a baking dish with about two tablespoonfuls of
butter cut into bits. On top of this, very thin slices of Swiss
cheese. Break over some fresh eggs. Dust with salt and pepper. To each
half dozen eggs, pour over a half cup of cream. Then cover the top
with grated Swiss cheese and bake in the oven until the cheese is
melted and the eggs "set." Send this to the table with a plate of dry
toast.


EGGS WITH NUT-BROWN BUTTER

These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are "set;" dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs.


EGG TIMBALES

Butter small timbale molds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped mushrooms. Break into each mold
one fresh egg. Stand the mold in a baking pan half filled with boiling
water, and cook in the oven, until the eggs are "set." Have ready