e add a teaspoonful of grated onion; let it cook a little without
taking color, then stir in a teaspoonful of flour and a cupful of milk
and stir until smooth; add pepper and salt to taste, then put in the
slices of egg and let them get hot. Have ready some neatly trimmed
slices of buttered toast, pour the mixture over them and serve at once.

EGGS A LA MAITRE D'HOTEL.

One-quarter of a pound of fresh butter, half a pint of milk, one
tablespoonful of flour, one tablespoonful of minced parsley, half a
teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,
salt to taste, the juice of half a lemon, and eight hard boiled eggs.
Stir the flour and half of the butter in a saucepan over the fire until
the mixture thickens, stir in the milk; when hot add the pepper and let
it simmer a minute; cream the rest of the butter and beat in the lemon,
onion juice and parsley; cut the eggs in quarters lengthwise, add the
creamed butter to that in the saucepan, allow it to heat thoroughly,
pour over the eggs and serve.

EGG TIMBALES.

For six persons use half a dozen eggs, three gills of milk, one
teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion
juice, if liked. Break the eggs into a bowl and beat well with a fork,
then add the seasoning and beat for a minute longer; now add the milk
and stir well; butter well medium sized timbale moulds, one for each
person, pour the mixture into them; put the moulds in a deep pan and
pour in enough hot water to come almost to the top of the moulds. Place
in a moderate oven and cook until firm in the center--for about twenty
minutes--then turn out on a warm dish and pour cream or tomato sauce
around them.

EGGS STUFFED WITH MUSHROOMS.

Boil half a dozen eggs hard; when done pour cold water over them, shell
and cut in half lengthwise; take out the yolks, mash them and add three
ounces of fresh mushrooms that have been chopped very fine and cooked
tender in a teaspoonful of butter; season with salt and pepper to taste
and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites
with this mixture, rounding the top to the shape and size of a whole
yolk; sift some fine bread crumbs over the top and tiny bits of butter,
brown a moment in the oven. Arrange on a dish and pour a white sauce
around them in which an ounce of chopped and cooked mushrooms has been
stirred, garnish with par