SOME EGG RECIPES. Lis 
Variations. 
1. Put a bit of butter or a teaspoonful of 
cream on top. 
2. In the dish put a spoonful of gravy, sprinkle 
the egg with crumbs. 
3. Season with a speck of nutmeg. 
4. Line the dishes with grated cheese, chopped 
meat, parsley, or crumbs, before putting in the 
egos, and turn out before serving. The Ger- 
mans call these overturned eggs. 
5. Cover a plate or the little dishes with a 
mixture of cold chopped meat and crumbs, sea- 
soned and moistened. Make hollows for each 
egg and bake till they are done and the crust is 
crisp. 
6. Swiss Eggs. Put a thin slice of cheese 
under each, and sprinkle with crumbs and 
cheese. 
7. Ege Nests. Beat whites of eggs stiff, pile 
lightly on slices of toast, then drop the yolks 
which were left in the shells in a hollow in each, 
and bake. 
