To serve four persons hard boil 6 eggs, then put them in cold water for one minute, peel 2 of them, chop the whites, and mix with melted butter and 1 tablespoon of chopped parsley, and form into nests on 4 pieces of hot "corn bread." Then peel the other 4 eggs, and arrange one on end in each nest. Pour a little parsley butter on each, and season with salt and pepper. MÜNCHNER EGGS Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce or cabbage, encircling it with grated horse-radish, and serve with a sauce made of vinegar to which is added salt and dry mustard. EGGS IN MARINADE Hard boil the eggs required, then remove the shells, and stick 4 cloves in each egg. Put 2 cups of vinegar on to boil, and rub together a little vinegar, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, and stir into the boiling vinegar. Place the eggs in a glass jar, and pour the boiled vinegar over them. They can be used in a fortnight, halved or sliced as a garnish or in salads. EGGS PARISIENNE Butter as many timbale moulds as are required, and dust the inside with chopped parsley; then break into each an egg, and sprinkle with salt and pepper. Set the moulds in water in a shallow pan, and place in the oven until well set or hard. Turn out onto a flat dish, or on individual dishes, and with them serve bread sauce, or any sauce desired. EGGS PERIGORD Butter small moulds or cups, then sprinkle them with chopped parsley, and on the bottom (which will be the top when they are turned out) place a symmetrical pattern made of cut beets and truffles or pickled walnuts. Drop one egg into each mould, dredge with salt and pepper, and set the moulds in a pan of boiling water; cover, and let cook until firm. Turn out onto rounds of toast, and serve with a hot tomato sauce, or any savoury sauce. EGGS WITH CHEESE Into a shallow round or oval gratin dish, or small individual dishes, put melted butter to cover the bottom, and encircle the outer edge with thinly sliced, rather dry, cheese; inside this break enough eggs to cover the bottom of the dish, taking care not to break the yolks. Season with salt and pepper, and put into the oven until the whites of the eggs are thoroughly set. EGGS MORNAY Drop eggs into a buttered baking dish, and then cover them with a highly seasoned white sauce to which some egg-yolks have been added (using 1 yolk to each 1/2 cup of sauce), also salt and paprika. Sprinkle the top with grated cheese, and put in the oven to bake until the egg is firmly set. CREAMED EGGS Butter a shallow dish, pour into it 1 scant cup of milk, and let heat. When hot cover the surface with eggs, cover, and let poach on top of stove until set; sprinkle with celery salt, and then cover with cream, and set in the oven for five minutes. Sprinkle the top with finely chopped celery tops to serve. This may be cooked in one large dish or in individual gratin dishes. EGGS OMAR PASHA