add some finely minced parsley, any other seasoning required, and a beaten
egg to bind. Mix thoroughly, flour the hands and coat each egg with the
mixture, rather less than 1/4 inch thick, and evenly, so that the shape is
retained, flour lightly and fry a nice brown. Cut in halves, and serve,
round ends up, with tomato sauce.


Toasts

of various kinds come in nicely for breakfast. They can be of ordinary
toast, fried bread, or shredded wheat biscuits. The latter are particularly
dainty, and may be prepared thus:--Put in buttered baking tin, with plenty
of butter on top of each, and place in brisk oven till crisp and
brown--about 10 minutes. Pile high with following mixture:--In an enamel
frying pan put a teaspoonful butter, and two tablespoonfuls diluted extract
or ketchup and water for each egg. When nearly boiling, break in the eggs
and stir gently round over a very moderate heat till just set. Season to
taste. A little of the sauce made hot might be first poured over the toast
or biscuits.


Bread Cutlets.

Have a number of neat pieces of bread about 1/2 inch thick. Dip in milk,
gravy, tomato juice, &c., and drain. Do not soak. Brush over with egg or
dip in batter, and fry. Serve as they are or with some savoury mince,
tomatoes, &c.


Stuffed Tomatoes.