Miss Parloa's kitchen companion

three gills of soup stock, two table-spoonfuls of butter, one heaping teaspoonful of flour, one teaspoonful of salt, one-third of a teaspoonful of pepper, a slice of onion, half a teaspoonful of lemon juice, a clove, a bay leaf, a sprig of parsley, and a slight grating of nutmeg. Boil the eggs hard ; then remove the shells, and cut the eggs in two. Rub the yolks through a sieve or coarse strainer. Rub the flour and butter together ; and after adding the stock and seasoning, cook gently for twelve minutes. Mix the bread crumbs and chopped meat ; and when the sauce has cooked for twelve minutes, strain it upon this mixture. Fill the whites of the eggs with this mixture, and spread the remainder on a gratin-dish or a small platter. Stand the filled eggs in this bed of force-meat, and decorate both them and the bed with little mounds of the sifted yolks. Put the dish into a moderate oven for eight minutes ; then remove it, and pour half a pint of tomato sauce upon the dish, or serve the sauce in a separate dish. Bechamel sauce or a simple brown sauce may be used, if preferred to tomato. This is a nice dish for luncheon. * Eggs au Gratin. The materials needed to provide a dish for six persons are : half a dozen eggs, as many small slices of bread, a pint of cream sauce, a cupful of bread crumbs, a tablespoonful of butter, and some salt and pepper. Put the eggs into a deep saucepan, and cover them with boiling water. Cover the pan, and set it on the stove where the water will keep warm for twenty minutes without any likelihood of its boiling. Make a sauce the same as for eggs farce. Toast the bread to a delicate brown. Put the butter on the stove in a small frying-pan, and when it gets hot, put in the crumbs. Stir over a hot fire until they get brown and crisp ; then remove the pan. Transfer the eggs from hot to cold water at the end of the twenty minutes, and in a moment remove the shells. Put the slices of toast on a gratin-dish or on a stone-china platter, and place a whole egg on each slice of toast. Pour the sauce over the eggs, and sprinkle with the fried crumbs. Set in a moderate oven for six minutes, and serve without change of dish, adding a delicate garnish of parsley. * Egg Nests on Toast. For six nests use half a dozen eggs, half a teaspoonful of salt, one table-spoonful and a half of butter, and six small slices of toast. Separate the two parts of the eggs, putting the whites into a bowl and keeping the yolks whole by letting them remain in the halfshells until the time comes for using them. Put the salt with the whites, and beat until a stiff froth is formed. Toast the bread ; and after dipping the edges in hot water, spread the slices with butter, and place them on a tin sheet or pan. Heap the whites of the eggs on the toast. Make a depression in the centre of each mound, and after putting one-fourth of a teaspoonful of butter in each depression, drop the whole yolks into the hollows. Place the nests in a moderate oven, and cook for three minutes. Serve immediately on a warm dish. If ham be liked, a spoonful of it, chopped fine, may be spread on each slice of toast before the white of an egg is placed on it. Eggs Farc6.