Boil 8 eggs very hard, and leave them in cold water for 2 or more hrs. Take the shells off, cut in half, and extract the yolks. Chop the whites, before running them through a vegetable press. Mix with them 4 heaping tablespoons of the breast of chicken or turkey, minced as finely as possible; season with 1/2 a teaspoon of onion juice, paprika, and celery salt to taste, and mix to a white paste, with the whites of 3 eggs, beaten to a standing froth. Have ready enough buttered "nappies" or pate pans to hold the mixture; fill them, set in a pan of hot water, and bake 20 minutes in a quick oven. Turn out upon a hot platter, pour a good white sauce about the base, heap a teaspoon of the powdered yolks on the top of each, and serve. The yolks are prepared by running through a colander, or better still, a vegetable press. - Mrs. Frank Mullins, Franklin, 111.