As soon as the mixture thickens pour it on some hot toast, and serve.
EGGS AND CELERY .-- Have ready some stewed celery on toast.

(_See_ CELERY, STEWED.) Poach some eggs and place them on the top.

Hard-boiled eggs, cut into slices, can be added to the celery instead of poached eggs.
When stewed celery is served as a course by itself, the addition of the eggs and plenty of bread make it a wholesome and satisfying meal.
EGG SALAD .-- (_See_ SALADS.) EGG SANDWICHES .-- (_See_ SANDWICHES.) EGG SAUCE .-- (_See_ SAUCES.) EGG TOAST .-- Beat up a couple of eggs, melt an ounce of butter in a saucepan, and add to it a little pepper and salt.

As soon as the butter begins to froth, add the beaten-up egg and stir the mixture very quickly, and the moment it begins to thicken pour it over a slice of hot buttered toast.
EGGS A LA DAUPHINE .-- Take ten hard-boiled eggs, cut them in halves and remove the yolks, and place the yolks in a basin with a piece of new bread, about as big as the fist, that has been soaked in some milk, or better still, cream; add a teaspoonful of chopped parsley, a quarter of a grated nutmeg, and two ounces of grated Parmesan cheese; rub the whole well together, and then add two whole eggs, well beaten up, to the mixture to moisten it.

Next fill all these white cups of eggs with some of this mixture, place the eggs well together, and spread a thin layer of the mixture over the top; then take a smaller number of half-eggs, filled, and place on the top and make a pyramid, so that a single half-egg is at the top.