SOME EGG RECIPES. Tas 
Stuffed eggs are served hot with various 
sauces, or cold with lettuce and dressing as a 
salad. 
For picnics twist each egg in a fringed square 
of white tissue paper. 
SCOTCH EGGS. 
Cook together one third cup of milk and one 
third cup of stale crumbs, add one cup of lean 
ham chopped fine, and one raw beaten egg; mix 
well. Cover whole or stuffed hard-boiled eggs 
with the mixture. 
Fry them, cut in quarters or slices, and serve 
cold for lunch or picnics. 
EGG DUMPLINGS. 
(Old Recipe.) Wrap hard:boiled eggs in puff 
paste and fry them. 
NUREMBERG EGGS. 
(German Recipe.) Shell hard-boiled eggs, 
dip in batter, fry brown in butter. Dip again, 
