Egg Timbales

4 eggs a few drops of onion juice

1/2 teaspn. salt 1 cup water, milk or thin cream

Beat eggs, salt and onion juice until blended only; add liquid gradually. Divide equally among 6 well buttered timbale molds (common cups will serve the purpose). Stand in a pan half filled with hot water and bake in a moderate oven about 20 m., or till firm to the touch. Turn out carefully on heated platter and pour bread or tomato sauce around. 5 or 6 eggs are sometimes used.

A teaspn. of chopped parsley with or without onion, a few peas or a little stewed corn may be added to eggs before putting into cups.

The timbales may be served on rounds of toast or of broiled trumese or nutmese.

Rice and Egg Timbales

4.-6 hard boiled eggs 1/2 - 1 cup finely-sliced celery

2 cups boiled rice 1 tablespn. chopped parsley

1/4 cup oil salt

Slice eggs and chop a little, leaving coarse; mix with rice, celery, parsley, oil and salt and press into well oiled mold; set in pan of water in oven, cover and bake 3/4 - 1 hour. Unmold and serve with cream sauce. Celery may be omitted and creamed celery or creamed peas served with the loaf. Individual molds may be used.