Shell the eggs, quarter them, heat them in the gravy and serve very hot. No. 9—SCRAMBLED EGGS. Quantity for 6 Persons. 10 eggs ¼ cup of milk ½ tsp. of salt 1 tbsp. of butter Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat the butter in a pan, pour in the mixture of egg and milk and slowly stirring them, let them get firm, then serve on a hot platter. No. 10—SCRAMBLED EGG PANCAKE. Quantity for 6 Persons. 10 eggs ¼ tsp. of salt. 1 tbsp. of butter Preparation: Beat the eggs in a dish 5 minutes, adding salt. Heat the butter in a broad pan or spider, pour in the eggs and let them get firm over a slow fire. Lift with a knife once or twice and carefully slip on a hot platter to serve. No. 11—SCRAMBLED EGGS, ENGLISH STYLE. Quantity for 6 Persons. 10 eggs Salt 3 tbsps. of finely chopped champignons 1 pinch of white pepper 1 tbsp. of butter ¼ cup of cream Preparation: The eggs are beaten 5 minutes with cream, salt, pepper, then champignons added. The butter is heated in a pan, the eggs poured in and stirring gently, let them get firm, then serve on a hot platter. No. 12—SCRAMBLED EGGS WITH RED HERRING. Quantity for 6 Persons. 3 red herrings 6 eggs 1 pinch of pepper 2 tbsps. of butter 1 pinch of salt Preparation: The herrings are skinned and the bones removed from them, then stewed in the hot butter. Eggs, salt and pepper are well-beaten and poured over the fish. Let the eggs get firm and serve on a hot platter. No. 13—SCRAMBLED EGGS WITH CHIVES. Quantity for 6 Persons. 10 eggs 2 tbsps. of chives ¼ tsp. salt 1 pinch of white pepper ¼ cup of milk Preparation: The preparation is the same as No. 9. The chives are strewn on or mixed in while baking. No. 14—STUFFED EGGS, (DEVILED EGGS). Quantity for 6 Persons. 6 eggs 1 tbsp. of butter ½ tsp. finely chopped parsley 1 tsp. chopped capers 1 tsp. of mustard 1 pinch of pepper 1 pinch of sugar 1 tsp. of lemon juice ¼ tsp. of salt Preparation: The eggs are cooked 15 minutes, cooled, peeled, cut into halves, the yolk taken out and mixed well with butter, parsley, capers, salt, pepper, sugar, lemon juice and mustard and put back into the whites of the eggs. Place lettuce leaves on a platter, garnish with sardines and put the stuffed eggs on. No. 15—ANOTHER FORM OF STUFFED EGGS. Quantity for 6 Persons. 8 eggs ⅛ lb. of caviar 12 crab tails 2 tbsps. of oil ¼ tsp. of salt 1 pinch of pepper 2 tbsps. of cream or bouillon 1½ layers of white gelatine 1 tbsp. of lemon juice