Miss Parloa's kitchen companion

Put half a dozen eggs into a saucepan of boiling water, and keep the pan for half an hour where it will be hot, yet not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove their shells. Cut the whites into thin slices, and rub the yolks through a coarse sieve. Mix both parts lightly, and after putting the mixture into an escalop dish, pour over it a sauce made as follows : — Put two table-spoonfuls of butter into a frying-pan, and when it has been melted, add a heaping table-spoonful of flour. Stir until the mixture is smooth and frothy ; then gradually add a pint of cold milk. Boil up once, and season with salt and pepper. After pouring this sauce over the eggs, spread a large cupful of grated bread crumbs on top of the dish, and cook for fifteen minutes in a hot oven. If care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible. * Curried Eggs. Besides half a dozen hard-boiled eggs, take a cupful of stock, half a cupful of cream or milk, one teaspoonful of chopped onion, three table-spoonfuls of butter, one tablespoonful of flour, one teaspoonful of curry-powder, and salt and pepper to suit the taste. After cooking the onion and butter in a small fryingpan for three minutes, put in the flour and curry-powder. Stir the mixture until it becomes smooth ; then add the stock and milk and some seasoning, and cook for ten minutes. Quarter the eggs, and place them in a deep saucepan. Strain the sauce over them ; and after simmering for three minutes, serve very hot with toast. The teaspoonful of curry-powder gives a delicate flavor. More may be used if one choose. Cook six eggs for twenty minutes, as directed for boiling. While the eggs are boiling, prepare the sauce. Rub the bottom of a small frying-pan with a slice of onion. Put one gill of stock into the pan, and place it on the fire. Mix one teaspoonful of corn-starch and onefourth of a teaspoonful of curry-powder with one gill of milk. Stir this into the boiling stock. Add one-third of a teaspoonful of salt and a little pepper. Simmer for five minutes ; then add a teaspoonful of butter. When the eggs are cooked, drop them into cold water for a minute. Remove the shells, and cut the eggs in quarters. Arrange them in a warm dish, and pour the sauce over them. This curry is more delicate than the first. * Baked Eggs. For six people use eight eggs, one cupful of milk, one generous table-spoonful of butter, one teaspoonful of flour, half a teaspoonful of salt, one-fourth of a teaspoonful of pepper, and one teaspoonful of chopped parsley. Put the butter on the stove in a small frying-pan, and when it becomes melted, put in the flour. Stir the mixture until it is smooth and frothy ; then draw the pan back, and gradually add the cold milk. Next add the seasoning ; and after letting the sauce boil up once, pour it into one of those deep plates which are made expressly for baking eggs ; or if you do not possess one, use a deep earthen pie-plate.