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Egg Toast

Toast one slice of bread, moisten the edges with hot water and spread with butter. Separate the yolks and whites of two eggs; drop the yolks into boiling salted water for a minute and then remove and place them without breaking on the toast. Beat the whites very stiff, spread in a circle around the yolks, season with salt and pepper and put in the oven to brown. Serve hot.

EGGS À LA GOLDENROD-Boil three eggs for fifteen minutes. Separate yolks from whites, chop whites very fine and stir them into a white sauce made of one tablespoon of butter, one tablespoon of flour and a cup of milk. Season with salt, pepper and paprika. Cover the bottom of a platter with slices of toast, from which the crust has been trimmed. Pour over the toast the sauce and chopped whites of eggs, and then force the yolks through a potato ricer and sprinkle over the top. Cut two extra slices of toast into small triangles or "points" and on each lay a sprig of parsley.