The new practical housekeeping

Curried Eggs.—Slice twa onions very thin and fry in butter to a nice brown, add a tablespoon curry powder and one pint good broth or stock, stew tiL onions are quite tender, add a cup cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices, and heat them well, but do not boil. If a white instead of a brown dish is wished the onions must be stewed in butter, and the sauce made of veal broth mixed with a little milk and flour. Pepper and salt to taste. Serve hot. Or mix two teaspoons curry powaer into a paste with,a little gravy from one and one-half pints, and rub it, adding the rest of grayv until it is completely incorporated ; let it then simmer gently until it is reduced to little more than a half pint ; thicken it with a little flour and butter, boil six eggs hard, cut them into slices, yolk and white together, warm up for five minutes, and serve very hot. Another excellent recipe : Cut each egg into four slices ; put two tablespoons butter or olive oil into a frying-pan, and when well heatea throw into it a large sliced onion and apple ; fry briskly till well browned ; add a cup either milk, cream, water or stock in which has been mixed a dessert-spoon strong curry-powder ; simmer about ten minutes and thicken with the beaten yolk of an egg. Arrange the sliced eggs in a hot dish, pour the curry over them, or just stew them in it for a few minutes. Some epicures have the yolka only of the eggs carried and the whites minced fine to form a garnish. Tomatoes, chopped, savory herbs, celery, green peas, sliced cucumbers, button mushrooms, fresh or pickled, orange or lemon juice, young capsicums, pickles of any kind, shred lemon rind, shallot or garlic in small quantity, or indeed almost any sort of vegetable may be employed in the curry. Fillets of anchovies may be used as a decoration' round the rim of the dish, but observe that only cream or yolk of egg should rightly be made use of for thickening a curry. Deviled Eggs.—Take a sufficient number of the h^d-boiled yolks of eggs, dip them first into some beaten egg, then dip them into oil and roll them in cayenne pepper and salt • make a little tray by twisting up the comers of half a sheet of oiled writing paper, place the eggs in it, put it upon a gridiron over, a clear fire and shake it about till the eggs are quite hot. Serve with equal quantities of olive oil and chetney sauce made very hot. In default of chetney sauce, Chili vinegar may be employed. Or dip the hard-boiled yolks into .beaten egg well seasoned with pepper and salt, then into breadcrumbs, and drop into hot lard until browned over. Forcemeat Eggs, — Boil six eggs hard, and while boiling make a forcemeat by mixing acup minced chicken, veal, ham or tongue with a half cup bread-crumbs, two teaspoons mixed parsley, onion, summer savory or sweet marjoram chopped fine, and one raw egg beaten light Take shells of eggs on carefully, divide in halves, and cut a