3 hard-boiled eggs. 1 tablespoonful of flour. 1 cupful of milk. ½ teaspoonful of salt. Speck of cayenne. ¼ cupful or 1 ounce grated cheese. 4 slices of toast. Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast. Baked Eggs with Cheese. 4 eggs. 1 cupful, or 4 ounces, of grated cheese. 1 cupful of fine, soft, stale bread crumbs. ¼ teaspoonful salt. A few grains of Cayenne pepper. Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. In preparing this dish it is essential that the oven be very hot or the egg will be too much cooked by the time the cheese is brown. To avoid this, some cooks cover the eggs with white sauce before adding crumbs. The food value of the dish is very close to that of a pound of beef of average composition. The estimated cost (see p. 23) is about 14 cents. For those who are particularly fond of cheese the amount of cheese in this recipe may be very much increased, thus making a much more nourishing dish. Or the amount may be reduced so as to give hardly more than a suggestion of the flavor of cheese. Scrambled Eggs with Cheese. ½ pound of cheese grated or cut into small pieces. 8 eggs 1 tablespoonful of chopped parsley. A pinch of nutmeg. ½ teaspoonful of salt. Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly 2 pounds of average beef. The calculated cost (see p. 23) is about 30 cents. Swiss Eggs. 4 eggs. ½ cupful of cream. 1 tablespoonful of butter. Salt and pepper. ¼ cupful of grated cheese. Heat the butter and cream together, break in the eggs whole, sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast. Cheese Omelet No. 1. Cheese may be introduced into omelets in several ways. An ordinary omelet may be served with thin cheese sauce made in the following proportions: 1½ tablespoonfuls of flour. ¼ cupful of grated cheese. 1 cupful of milk. This sauce may also be added to omelets in which boiled rice, minced meat, or some other nutritious material has been included. Cheese Omelet No. 2. Grated cheese may be sprinkled over an ordinary omelet before it is served. Cheese Omelet No. 3. Yolks of 2 eggs. 2 tablespoonfuls of hot water. 1 cupful of grated cheese. Salt and pepper. Whites of 4 eggs. 1 tablespoonful of butter.