Have as many hard-boiled eggs as desired, remove shells and halve each egg lengthwise, slipping the egg yolks into a bowl, Mash and mix with salad or mayonnaise dressing until free from lumps, make into balls and replace in the whites. Garnish with parsley and serve nested in lettuce and cress. Radishes make a nice garnish, thus giving the 4 colors, red, white. green and yellow. Grated cheese may be used in deviled eggs if desired. - Mrs. Frank Cress, Park Ridge, Ill.

Variation I

Shell and halve lengthwise hard-boiled eggs, take out the yolks and rub them to a smooth paste with a tablespoon of mixed olive oil and minced ham, chicken or other desired meat, and a teaspoon of finely chopped parsley, season with salt and pepper and mix well. Fill the whites with the mixture and arrange on a glass dish on a bed of crisp lettuce leaves. - Mrs. Chas. Johnston, Des Plaines, Ill.

Variation II

Mix the yolks of hard-boiled eggs with pepper, salt, finely chopped onion and mustard to taste, and cream to soften, rub smooth to return to the whites, laying the halves together. - Mrs. Ralph Charters, Park Ridge, Ill.

Variation III

Mash the yolks with mustard, vinegar. salt and pepper to taste, form balls and return to the whites and serve cold. - Mrs. Edith Fairchild, Glen View, Ill.

Variation IV (Hot)

Mash the yolks of hard-boiled eggs with butter, pepper, salt and cream. Refill hollows, lay together, put bits of butter on, set in oven and brown. The halves which have been filled with the prepared yolks may be put together and run through with a toothpick to keep them together and rolled in beaten white of egg and cracker crumbs and fried over a hot blaze in a teaspoon of butter and 1 of lard until brown. - Mrs. H. A. Sherman, Palatine, Ill.

Deviled Eggs On Toast

Mix the yolks of 5 hard-boiled eggs, a dash of dry mustard, 1 tablespoon olive oil, salt, red and black pepper together in a bowl with the back of a silver spoon till smooth. Put 1/2 pt. of milk, butter size of a walnut, which has been mixed with 2 teaspoons of flour, the whites of 5 eggs cut up line, and salt, all into the chafing dish. Stir steadily till boiling hot. When done put thick slices of buttered toast in a dish, then the cheese, and last the hot white sauce, and serve. - Mrs. C. J. Jeffries, Winnetka, Ill.

Deviled Eggs

Cut 6 hard-boiled eggs in halves lengthwise; take out the yolks and mix them thoroughly with 2 tablespoons of olive oil or melted butter, 3 tablespoons of vinegar and 1 tablespoon of celery salt. Fill in the yolk cavities with this mixture and serve on lettuce leaves garnished with a leaf of parsley on each one. - Mrs. Conklin, 914 No. 5th Ave., Maywood, Ill.