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Another method is to bring the water to the boiling point, put in the eggs, ' Easter Salad _ cover and set for six to eight minutes where the water will not boil. 1 T. gelatine 1 T. chopped parsley I % c. cold water juice of % lemon TO HARD-COOK EGGS IN THE SHELL 1/2 c. boiling water 2 T. chopped sweet gherkins T _ Put eggs in boiling water, cover, and let them stand for 30 minutes where 6 hard-cooked eggs. sliced 5 drops Tobasco sauce the water will remain at simmering point. . ti' gliiriagegggé‘éhc‘gopped % t. salt . When eggs are cooked in the shell fo.1' more than 15 to 20 minutes a dark Soak4the gelatine in cold water for 5 minutes?, add the boiling water and ring-often forms. around the yolk. This IS due to the sulphur of the white stir until the gelatine is dissolved. Add the other ingredients and mix thor- uniting W ith the iron of the yolk to form ferrous sulphide thh.ls dark 1n colour r oughly. Pour into cold wet individual moulds and chill until firm. Serve on and entirely harmless. Much, and often all of this discolouration can be Inu?.- . . . . . . . . . . . . crisp lettuce leaves with additional dressing. vented if the hard-cooked egg IS plunged immediately into cold water. This also makes it easier to remove the shells smoothly. I Pe.vyed Eggs . . Creamed Eggs Cut hard-cooked eggs in half either lengthwise tor crossw1se and take out; 4 T. butter 2 c. milk yolks. Mash these, season with salt, pepper, a little y11yt..ard,.vinetyr and 4 T. flour 4 hard-cooked eggs, halved, melted butter. If desired, the yolk maybe mixed with salad dressing. Chopped T % t. salt quartered or sliced. parsley, chicken, pickles or grated onion may be added. Mix to a smooth paste speck of pepper and refill whites. Serve on beds of lettuce. If they are to go into a lunch box, Melt butter, add flour, seasoning and milk. Stir until the sauce thickens. press the two halves together, fasten with toothpicks and wrap in wax paper or Prepare eggs and pour this sauce over them. Sprinkle with paprika or chopped lettuce leaves. [ parsley. Serve on toast. . Bacon and Eggs Modernized Variations: Turn on the top element in the oven of an electric range for about 6 to 8 I. Eggs may be put in a baking dish and white sauce poured over them. minutes. Heat the broiling pan and grease slightly. Break as many eggs as I Cover with buttered crumbs and hake until brown. required into broiling pan. Arrange Show. bacon on rack of pan. Place 2. Add % t. curry powder to 1 c. cream sauce. Shape a border of boiled bacon and eggs under top oven element. (Bren until bacon IS brown and cr1sp rice around the edge of a platter. Pour the curry sauce over the halves of hard- and eggs are set. Leave oven door open during the cooking. cooked eggs in the centre of platter. Garnish with parsley. Creamy Eggs 3. Add % c. diced celery to the sauce. 3 eggs 6 T. top milk salt few grains pepper 1 T. butter Eggs a la Goldenrod Beat eggs without separating them. Add milk, salt and pepper. Heat butter 3 hard-cooked eggs 3 slices of toast in the top of a double boiler, add egg and milk mixture and eook over hot water 1 c. medium white sauce parsley until of a jelly-like consistency. Remove from heat and serve at once. Remove the yolks from the hard-cooked eggs and put through a sieve. Chop Scrambled Eggs the whites and add them to the sauce. Cut three slices of toast in halves, 4 eggs 1/2 t. salt lengthwise, arrange on a platter and pour the sauce over them. Put a mound of 3 if'. milk, creamy fruit speck pepper sieved yolks over each serving. juice or meat stock 2 T. huttese . Royal Scallop Add the seasoning and liquid to the eggs and beat all together until blended. 1% c. buttered crumbs 1 c. flalced dish Melt the butter in a pan or inner part of a double boiler and put in the egg 3 hard-cooked eggs or diced meat mixture. Reduce the heat, stir occasionally with a spatula or spoon to form 2 c. medium white sauce Tolls of scrambled egg by removing the cooked portion from the bottom and Butter a baking dish and put in one-quarter of the crumbs. Add a layer of sides of the pan, letting the uncooked part run under. When still somewhat _ ehopped egg and a layer of meat. Cover with another quarter of the crumbs and ' shiny but not wet, remove to a hot platter and garnish, repeat the layers of egg and meat. Add white sauce and cover with remaining I Variation: Chopped pimento, minced cooked ham, chicken or fish may be added crumbs. Cook in a moderate oven until the crumbs are lightly browned. to the eggs before cooking. Egg and Tomato Salad l Baked or Shirred Eggs . Select medium sized tomatoes and scoop them out sufficiently to accommo- _ Break the eggs into buttered custard cups, ramekins or a casserole. Oven _ date the half of a hard-cooked egg. peach until the eggs are set. Hard-cook the eggs. Cut in two crosswise and take out the yolks. Mash Variations: . . these, adding the tomato pulp which was taken out. Season with salt and pepper 1. Sprinkle grated cheese or other seasonings hghtly over'the eggs. and add mayonnaise to make a paste. Fill the halved egg whites, decorating 2. Put 1 T. cream into the dish before the egg is broken into it. the tops with a little mayonnaise into which a few capers or chopped olives have 3. Mix 1 c. chopped ham, % t. prepared mustard, 14 t.. pepper and “A t. salt. been mixed. Set each half in the prepared tomato. Serve on a bed of water Divide mixture into six parts and place in individual baking dishes. Break an cress and, if desired, with sardines. ' egg into each and put a small piece of butter on top. 4 5