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Eggs a La Suisse

Melt one tablespoon of butter in the blazer, add one-half cup of cream, and when the cream reaches the boiling-point, carefully slip in four eggs. Place the blazer over the hot-water pan, and sprinkle with Larkin Table Salt and Larkin White Pepper. When the whites are nearly firm sprinkle with grated cheese. Finish cooking and serve on rounds of buttered toast. Pour remaining cream over them.