SAVOURY CREAMED EGGS.

To each egg take 2 tablespoonfuls of cream or milk, a little chopped parsley, nutmeg, pepper, and salt to taste, and a slice of hot buttered toast.  Butter the cups as in the last recipe, sprinkle well with parsley, beat up the eggs, season with nutmeg, pepper, and salt, and proceed as in “Sweet Creamed Eggs.”  Serve hot.

SAVOURY SOUFFLE.

4 eggs, 1 oz.  Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste.  Proceed as in Cheese Souffle, adding (instead of cheese) the parsley and onion.

SCALLOPED EGGS.

1/2 dozen hard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter.  Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it.  Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste.  Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs.  Bake till nicely browned.

SCOTCH EGGS.

5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying.  Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning.  Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown.  Serve with brown gravy.

SPINACH TORTILLA.

4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste.  Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter.  Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side.  Serve hot.

STIRRED EGGS ON TOAST.

4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast.  Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste.  Heat the butter in a frying-pan, stir in the eggs over a mild fire.  Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick.  It should not be allowed to cook until hard.  Place the stirred eggs on the toast, and serve on a very hot dish.  This quantity will suffice for 3 persons.