Scotch Eggs
Cook six eggs hard and at the same time keep them tender by leaving in hot water just below the boiling point for one-half hour; cool and remove the shells. Cook to a paste one-third of a cup of bread crumbs in one-third of a cup of milk and add one cup of deviled ham and one raw egg. Cover the eggs with the mixture, roll in crumbs and fry brown in hot fat. Cut in halves lengthwise and send to the table on a bed of parsley and garnish with bacon cooked in the manner given below: slice as thin as possible. Hold the bacon, rind down, and do not try to cut through it till you have the required number of slices, then shave it all at one time from the rind.
Separate the slices and lay on a fine wire broiler, put over a pan and place in a hot oven till the bacon is transparent.
Do not burn it.-Anne Warner.