EGG FARCI II. Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon grated cheese, one-fourth teaspoon vinegar, few grains mustard, and salt and cayenne to taste; then add enough melted butter to make of right consistency to shape. Make into balls the size of the original yolks and refill whites. Arrange on serving-dish, place in a pan of hot water, cover, and let stand until thoroughly heated. Insert a small piece of parsley in each yolk. BAKED EGG IN TOMATO. Cut a slice from stem end of a medium-sized tomato, and scoop out pulp. Slip an egg into cavity thus made, sprinkle with salt and pepper, replace cover, put in a small baking pan, and bake until egg is firm. STEAMED EGG. Spread an individual earthen mould generously with butter. Season two tablespoons chopped cooked chicken, veal, or lamb, with one-fourth teaspoon salt and a few grains pepper. Line buttered mould with meat and slip in one egg. Cook in a moderate oven until egg is firm. Turn from mould and garnish with parsley. CHICKEN SOUP WITH BEEF EXTRACT. 1/2 cup chicken stock 1/2 teaspoon Sauterne 1/8 teaspoon beef extract 1-1/2 tablespoons cream Salt and pepper Heat stock to boiling point and add remaining ingredients. CHICKEN SOUP WITH EGG CUSTARD. Serve Chicken Soup with Egg Custard. Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon, each, cream and water, and season with salt. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, cut into fancy shapes. CHICKEN SOUP WITH EGG BALLS I OR II. Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season with salt and pepper, and add enough raw egg yolk to make of right consistency to shape. Form into small balls, and poach in soup. Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve, add one-half of a hard boiled egg white finely chopped. Season with salt and moisten with yolk of raw egg until of right consistency to shape. Form and poach same as Egg Balls I. CHICKEN SOUP WITH ROYAL CUSTARD. Serve Chicken Soup with Royal Custard. Royal Custard.--Beat yolk of one egg slightly, add two tablespoons chicken stock, season with salt and pepper, turn into a small buttered mould, and bake in a pan of hot water until firm. Cool, remove from mould, and cut into small cubes or fancy shapes. ONION SOUP. Cook one-half large onion, thinly sliced, in one tablespoon butter eight minutes. Add three-fourths cup chicken stock, and let simmer twenty minutes. Rub through a sieve, add two tablespoons cream, and yolk one-half egg beaten slightly. Season with salt and pepper. ASPARAGUS SOUP. 12 stalks asparagus, or 1/3 cup canned asparagus tips 2/3 cup chicken stock 1/4 slice onion. Yolk one egg 1 tablespoon heavy cream 1/8 teaspoon salt Few grains pepper