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EGG TIMBALES (Make a white sauce by rubbing)

Make a white sauce by rubbing together one tablespoon each of butter and flour and adding two-thirds cup of scalded milk and the slightly beaten yolks of three eggs. Season with salt, pepper, one tablespoon chopped parsley and a few grains each of cayenne and celery salt. Beat the whites of the eggs very stiff and fold into the first mixture. Butter individual molds and fill with the mixture. Place in a dripping-pan of hot water and bake in a moderate oven until firm. Arrange on a platter and serve with Tomato Cream Sauce. See Chapter on Sauces for Fish, Meat, Poultry and Game.

DEVILLED EGGS, No. 1-Take twelve eggs; two heaping tablespoons of cold boiled ham; one tablespoon of olive oil; one teaspoon of mustard; salt and pepper to taste. Boil the eggs fifteen minutes and lay them in cold water for one-half an hour. Remove the shells and cut the eggs in halves lengthwise. Rub the yolks to a smooth paste with the oil and mustard, add the ham, finely chopped, and the salt and pepper; mix thoroughly, and fill the hollowed whites with the mixture. Serve in a bed of water-cress or salad. For picnics, put the corresponding halves of each egg together and press them closely; then cut white oiled paper into pieces six inches square, roll one egg into each paper, and twist the ends the same as the coverings of bonbons are often arranged. DEVILLED EGGS (Hot), No. 2-Roll six devilled eggs in the beaten white of an egg and then in cracker crumbs until they are well covered. Fry in one teaspoon of butter and one of lard until brown. Serve on lettuce leaves.

DEVILLED EGGS, No. 3-This is such a useful dish for an emergency meal that it deserves special mention. Boil six eggs for fully fifteen minutes. Wet one tablespoon of flour in a little cold milk, and cook it in one coffee-cup of milk. Season with a scanty half teaspoon of salt, one-half saltspoon of white pepper and, if liked, one teaspoon of onion juice; or one teaspoon of celery salt may be used instead of plain salt. Halve the eggs, cut rings from the whites, and chop the solid ends. Stir the chopped portions into the white sauce, divide the halves of the yolks once more, and stir these pieces lightly into the sauce; pour the whole upon a wide dish, lay the rings upon the preparation, and serve. Half a can of divided small mushrooms will prove an agreeable addition to the sauce of devilled eggs, and when they are used no other flavor than salt is required. The juice of the mushrooms may be used to dissolve the flour instead of milk.