Stuffed Eggs, No. I

For six persons, use

Six eggs.

One table-spoonful of flour.

Two table-spoonfuls of butter.

One pint of milk.

Three drops of onion juice.

Salt and pepper.

Boil the eggs twenty minutes, drop them into cold water, and when cool, remove the shells. Cut an even slice from each end of each egg, and cut the eggs in two. Take out the yolks, mash them until light and smooth, and add to them the onion juice and

One quarter tea-spoonful of pepper. One-half tea-spoonful of salt. One table-spoonful of butter. Four table-spoonfuls of milk.

Mix all well together, and heap the mixture in the shape of domes in the halves of the whites, setting the whites on end. Place the eggs on a well buttered tin plate or pan, and bake in the oven for six minutes. While they are baking, prepare the sauce as follows : Put the remaining table-spoonful of butter in a frying-pan, and when it is hot, add the flour, and stir until smooth and frothy, but not brown; then gradually add the milk.

Season with salt and pepper, boil up once, arrange the baked eggs on a warm dish, pour the sauce around them, garnish with parsley, and serve at once.

Stuffed Eggs, No. 2

These are delicious, but rather difficult to make. For six persons, allow

Six eggs.

One table-spoonful of tongue or ham. One table-spoonful of melted butter. Salt and pepper to taste.

Boil the eggs fifteen minutes, cool them in water, remove the shells, and cut the eggs in halves lengthwise ; take out the yolks carefully, mash them fine, add the butter and finely chopped meat and also the salt and pepper, and rub all together until a perfectly smooth paste is obtained. Fill the whites with the mixture, and press the corresponding halves together. Dip the egg first in beaten egg, then in bread-crumbs, again in the egg and crumbs, and fry in boiling fat for two minutes, using a frying-basket. When all the eggs are cooked, pour around them a sauce made of

Two table-spoonfuls of butter.

One table-spoonful of flour.

One pint of milk.

One-half tea-spoonful of salt. .

One-quarter tea-spoonful of pepper.

Rub the flour and butter to a cream; heat the milk, and gradually add it to the butter and flour. When smooth, return all to the pan in which the milk was heated, and boil two minutes, stirring all the time ; then add the salt and pepper, when the sauce is ready to use.