Take a few mushrooms or a bottle of _champignons_, and slice half of them into thin pieces. Make a cup of very rich white sauce, using cream instead of milk, and cook the mushrooms in it for one minute. Make the omelette as before, and cover with the sauce when you turn it over. EGGS IN CASES Butter some ramekin cases (china or paper) and put a small piece of butter and a pinch of chopped parsley, pepper and salt, and break an egg carefully into each case; add a tablespoonful of cream and a few browned bread-crumbs. Bake about five minutes. EGGS WITH CHEESE 6 eggs. 2 full tablespoonfuls Parmesan cheese. ½ teaspoonful salt. Pinch of red pepper. Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast. Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use. FRIED EGGS AND BACON Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a strainer and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge. HAM AND EGGS, MOULDED Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the mincing-machine, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm--about ten minutes--and turn out on a round dish. Put round them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish. This recipe was given Margaret by her Pretty Aunt, who got it at the cookery-school; it sounded harder than it really was, and after trying it once Margaret often used it. SCOTCH EGGS 3 hard-boiled eggs. ½ lb. of sausages. 1 raw egg. Bread-crumbs. Shell the eggs and put them in cold water for a few minutes, then take out and dry them. Roll them out in flour, then coat each over with sausage meat, keeping the shape. Next break an egg on a plate, brush the eggs over with the raw egg and roll them in bread-crumbs, and fry in the hot fat till a golden brown. To be served on fried bread. DEVILLED EGGS