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Egg Timbales

1 tablespoon butter

3 eggs

1 tablespoon flour

Salt and pepper

⅔ cup scalded milk

Cayenne

1 tablespoon chopped parsley

Celery salt

Make a white sauce of the butter, flour, and milk, and add the egg-yolks, slightly beaten. Add all the seasonings, then fold in the stiffly beaten egg-whites. Fill greased baking-dishes twothirds full of the mixture. Set dishes in a pan of hot water and poach in a moderate oven (350° F.) until firm. Arrange on a platter and serve with tomato cream sauce.

PICNIC EGGS (DEVILED)

Mash the yolks of hard-cooked eggs, season with salt, pepper, butter, a little mustard and vinegar. Minced potted ham may be added, or the yolks may be mixed with mayonnaise dressing. Refill the whites with the mixture, press two halves together and wrap each egg in a square of oiled paper, the ends of which are twisted to keep the halves in place.