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Eggs, Blancmange Of

Empty four or five large eggs by making a small opening at one end. Wash them with a little warm water, and then drain dry. Fix them steadily into egg-cups, or put them into a dish filled with rice or sago, and fill with blancmange by the same aperture through which the egg contents escaped. Do not disturb them till quite cold. Carefully remove the shells, and serve the blancmange eggs in a glass dish with a coloured cream around them, or shred a lemon or orange into the lightest of fine strips, and lay them amongst it.