Chop fine a cup of cold chicken, or any light-coloured meat, such as veal, and heat it with a tablespoonful of water, a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley. Cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan, and turn in the eggs, and when they set, mix in the chicken. Sometimes Margaret used tomato, as in the previous recipe, and the chicken in the eggs, when she wanted to make a large dish. EGGS BALDWIN Boil 5 or 6 eggs hard. Put them into cold water, then shell them, make a white sauce the same as already described on page 8, with pepper and salt to taste. Remove the yolk from the whites, cut up the whites in slices, and put into the sauce to boil up for a minute. Pass the yolks through a wire sieve, put the sauce and egg mixture into a dish, and decorate the top with the yolk and some chopped parsley. CREAMED EGGS IN BAKING-DISHES Cut six hard-boiled eggs 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 recipe: Break six eggs, putting the whites together in one large bowl, and the yolks into six cups on the kitchen table. Beat the whites till they are stiff, putting in half a teaspoonful of salt afterwards. 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 recipe said: Break four eggs separately. Beat the whites till they are stiff, and then wash and wipe dry the egg-beater, and beat the yolks till they foam, and then put in half a teaspoonful of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a frying-pan hot, with a piece of butter melted in it, and spread the butter over the whole surface; pour the eggs on and let them cook for a moment. Then take a kitchen palette-knife and slip under an edge, and look to see if the middle is getting brown, because the colour comes there first. When it is a nice even colour, slip the knife well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on to a hot plate. The cook had to show Margaret how to manage this the first time, but after that she could do it alone. OMELETTE WITH MUSHROOMS