in a pan of hot water in the oven until the eggs are firm. Spread the minced ham on a platter or on slices of toast, and turn the eggs onto it. Sprinkle with salt, pepper, and minced parsley.
CODDLED EGGS
Allow four tablespoonfuls of milk for each egg. Beat together thoroughly, cook in a double boiler until creamy, and serve on toast.
EGGS IN AMBUSH
Scoop out the crumb from stale rolls, first cutting an even slice off the top. Toast or fry the shells thus made, or rub freely with butter and set into a piping hot oven until crisp and brown. Drop a fresh egg into each shell, add a little minced parsley or a teaspoonful of cream if desired, or any preferred seasoning of minced fish, or meat, or vegetable. Bake in a hot oven until the eggs set. Put on the covers, and serve.
EGGS À LA MAÎTRE D'HÔTEL
Make a sauce of half a cupful of melted butter, the juice of half a lemon, and a teaspoonful of minced parsley. Cut hard-boiled eggs in slices lengthwise, arrange on toast, and pour the sauce over the eggs, or, pour over poached eggs on toast just before serving.
