Creamed Eggs in Baking-Dishes

Cut six hard-boiled eggs up into bits, mix with a cup of white sauce,
and put in small baking-dishes which you have buttered. Cover over
with fine, sifted bread-crumbs, and dot with bits of butter, about
four to each dish, and brown in the oven. Stick a bit of parsley
in the top of each, and put each dish on a plate, to serve.


Birds' Nests

Sometimes when she wanted something very pretty for breakfast,
Margaret used this rule:

Open six eggs, putting the whites together in one large bowl, and
the yolks in six cups on the kitchen table. Beat the whites till
they are stiff, putting in half a teaspoonful of salt just at the
last. Divide the whites, putting them into six patty-pans, or small
baking-dishes. Make a little hole or nest in the middle of each,
and slip one yolk carefully from the cup into the place. Sprinkle
a little salt and pepper over them, and put a bit of butter on top,
and put the dishes into a pan and set in the oven till the egg-whites
are a little brown.


Omelette

Making an omelette seems rather a difficult thing for a little girl,
but Margaret made hers in a very easy way. Her rule said: