EGGS IN SUNSHINE.--This is a name given to fried eggs with tomato served on
the top. You want a dish that will stand the heat; consequently, take an
oval baking-tin, or enamelled dish that you can put on the top of a shut-up
stove. Melt a little butter in this, and as soon as it begins to frizzle
break some eggs into the dish, and let them all set together. As soon as
they are set, pour four or five tablespoonfuls of tomato conserve on the
top; this is much better than tomato sauce, which contains vinegar. Or you
can bake half a dozen ripe tomatoes in a tin in the oven, and place these
on the top instead of the tomato conserve.


EGGS AND CUCUMBER.--Peel and slice up two or three little cucumbers of the
size generally sold on a barrow at a penny each. Put these with two or
three ounces of butter in a stew-pan, and three small onions about the size
of the top of the thumb, chopped very fine; fry these and add a
dessertspoonful of vinegar. When the cucumber is tender, and a little time
has been allowed for the vinegar to evaporate, add six hard-boiled eggs,
cut into slices; make these very hot and serve. Pepper and salt must be
added.


EGGS WITH CHEESE.--Take a quarter of a pound of grated cheese (the cheese
should be dry and white), melt this cheese gently in a stew-pan over the
fire, with a little bit of butter about as big as the thumb, in order to
assist the cheese in melting. Mix with it a brimming teaspoonful of
chopped parsley, two or three tiny spring onions, chopped very fine, and
about a quarter of a small grated nutmeg. When the cheese is melted, add
six beaten-up eggs, and stir the whole together till they are set. Fried
or toasted bread should be served round the edge of the dish.