Deviled Eggs

Cold (Picnic Eggs) - Cut hard-cooked eggs in half, either lengthwise or crosswise. Mash the yolks, season with salt, pepper, butter, a little mustard and vinegar. Minced potted ham may be added, or the yolks may be mixed with mayonnaise dressing. Refill the whites with the mixture; press two halves together, and wrap each egg in a square of waxed paper.

Hot - Omit vinegar, add nuts to the egg mixture, moisten with evaporated milk and refill whites. Cap with large sauteed mushrooms. Pack into greased baking dish, caps up, cover with rich white sauce, then buttered crumbs and brown in 3 50° oven.

Egg Timbales

1 tablespoon fat

1 tablespoon flour

2/3 cup scalded milk

1 tablespoon chopped parsley

3 eggs

Salt and pepper

Cayenne

Celery salt

Make a white sauce of the fat, flour, and milk, and add the egg-yolks, slightly beaten. Add all the seasonings, then fold in the stiffly beaten egg-whites. Fill greased baking-dishes two-thirds full of the mixture. Set dishes in a pan of hot water and poach in a slow oven (250°-350° F.) until firm. Arrange on a platter and serve with tomato cream sauce.

Savory Eggs

6 hot hard-cooked eggs

Salt and pepper

1/4 cup hot cream

1 cup hot thin white sauce

Chopped parsley

Anchovy paste

6 slices hot buttered toast

Cut the eggs in two lengthwise and remove the yolks. Mash the yolks, add seasonings, cream, parsley, anchovy or any desired relish, and refill the whites. Place on slices of toast and pour the white sauce over them.

Egg Farci

6 hot hard-cooked eggs 1/2 teaspoon salt 1 1/2 cups white, Bechamel, curry or tomato sauce

1/4 teaspoon pepper 1 tablespoon butter 4 tablespoons milk Onion-juice

Remove the shells from the eggs and cut them in half crosswise, then cut an even slice from the end of each half so that it will stand up in a pan. Remove the yolks, mash, and add the salt, pepper, butter, milk and a few drops of onion-juice. Mix thoroughly and heap into the hollow of the whites. Set in a shallow pan and bake in a slow oven (250°-350° F.) for about six minutes, then arrange on a hot dish, and pour over them any preferred sauce.

Eggs A La Goldenrod

6 hard-cooked eggs

2 cups thin white sauce

8 slices toast

Salt and pepper Paprika

Separate the yolks from the whites of the eggs; chop the whites very fine, and add to the white sauce, with salt, pepper, paprika. Arrange six slices of toast on a platter and pour over them the white sauce mixture. Press the egg-yolks through a sieve and scatter over the top. Cut the two extra slices of toast into small triangles, or points, arrange on the platter and garnish with parsley.

Creamed Eggs

6 hard-cooked eggs

2 tablespoons fat

1/2 onion

6 slices hot buttered toast

2 tablespoons flour 2 cups milk 1 teaspoon salt 1/4 teaspoon pepper

Remove the shells from the eggs and cut each egg into six pieces. Heat the fat in a frying-pan, and cook the chopped onion with it for a few minutes until yellow, but not brown. Remove the onion, make a sauce of the fat, flour, liquid and seasonings. When it thickens, add the eggs, and when they are well heated, turn the mixture out on to the buttered toast and serve at once.