JAPANESE 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 butter
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 butter 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.