Boil six eggs twenty minutes. Remove the shells. Separate the yolks without breaking; or rub them to a smooth paste with a little olive oil to moisten, and shape into small balls. Cut the whites in thin narrow slices, and mix with them an equal quantity of fine shredded chicken, ham, or salmon, and a tablespoonful of fine sprigs of parsley. Pile this mixture, which should be light and dry, on a platter in a circular or oval ring, and put the yolks in the centre. Set the platter in a steamer, to heat the mixture. Make a pint of thick white sauce; pour enough of it round the edge of the dish to come half-way up the nest, and serve the remainder in a sauce-boat.

The same materials may be served cold as Devilled Eggs. Mix a little cayenne pepper and made mustard with the yolks and also with the shredded meat; add a sprinkling of vinegar, and garnish the dish with parsley or water-cresses. Or serve as a salad, garnished with cresses or lettuce, and sprinkle a French dressing over the whole.

Egg Salad may be served in this form. Cut the yolks in dice, and mix them lightly with diced chicken, salmon, fish, or lobster; fill the white cups heaping with the mixture, and serve on a bed of lettuce or cresses, with French or Mayonnaise dressing.

Egg Timbales. Beat six eggs lightly with fork till well mixed, add one and one-half cups of milk, one teaspoonful of salt, a little pepper, one teaspoonful of minced parsley, one-fourth tea-spoonful of onion juice; stir all well, pour into well-buttered moulds, - set in pan of hot water, and cook in moderate oven till firm. Serve with either cream or tomato sauce.

Hot Eggs. Into a hot bowl kept in very hot water break two eggs, add one teaspoon of butter and a dash of salt and pepper, beat them slightly, and when they taste hot, serve at once. Excellent when nourishment is needed quickly.