Parboil, slice and fry one large onion nearly brown, add half a pint of milk and three hard-boiled eggs cut in slices. Stir over a slow fire for two or three minutes. Beat well the yolks of two eggs with a teaspoonful of parsley (dried and chopped), one ounce of grated cheese, a little pepper and salt. Add and stir this over a slow fire for seven or eight minutes. Give one squeeze of lemon juice, and serve very hot.

Savory Eggs

Boil three eggs until they are hard, then take off their shells and leave them until they are cold; then cut them in half and remove the yolks and pound these till quite smooth, mixing with them a little chopped parsley, tomato puree, salt and pepper. Slice a small piece off the tops of the whites, so that they will stand upright, and fill them with the mixture, putting a sprig of parsley into the center of each, and serve them on a bed of small salad.