BIRDS' NESTS

Separate the eggs, allowing one to each person. Beat the whites to a stiff froth. Heap them into individual dishes, make a nest, or hole, in the center. Drop into this a whole yolk. Stand the dish in a pan of water, cover, and cook in the oven about two or three minutes.

Dust lightly with salt and pepper, put a tiny bit of butter in the center of each, and send at once to the table. This is one of the most sightly of all egg dishes.

EGGS EN PANADE

2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 1/2 teaspoonful of salt 1 saltspoonful of pepper

Trim the crusts from the bread. Beat the eggs until well mixed, but not light, then add the milk or cream, salt and pepper. Put the oil in a shallow frying pan, dip the slices of bread in the beaten egg and drop them into the hot oil; when brown on one side, turn and brown the other.

Dish on a hot platter, dust with the chopped parsley and send at once to the table.