The new practical housekeeping

Another nice dish is Creamed Eggs, made as follows: Prepare eggs as above and mash the yolks well with a little butter, onion juice and salt, fill the halved whites with this, rounding up, and place in a baking dish ; make a rich cream gravy of milk, cream and butter, seasoned with white pepper, salt and a small pinch sugar^ and pour into the dish, leaving a narrow rim of the whites and the yolks of eggs showing above ; sprinkle grated cheese on the gravy, and put in the oven to brown. Serve in baking dish. Delicious. Eggs à la Maître d'Hôtel.— Cut five hard-boiled eggs in quarters, lengthwise, and place in dish; pour over them a hot gravy made of cream and milk with a little Dutter, a seasoning of white pepper and salt, a small pinch sugar, and a thickening of flour. Serve hot. A tablespoon chopped parsley and juice of half a lemon may be added to gravy if liked. Very nice. Egg Balls.— Pound the yolks of eight hard-boiled eggs in a mortar and moisten with beaten yolks of three raw eggs, little salt, pepper, powdered mace or nutmeg. Make into round balls, and put tnrough soup about two minutes before serving, or poach them and serve on buttered toast or with any sauce preferred. Some add a little flour to the paste before making into balls. Egg Charlotte.— Cut thin slices of stale bread divested of crust, dip into warmed butter, and line a small mold; take enough hard-boiled yolks of eggs for the mold ; chop and add to them half their quantity of bread-crumbs soaked in cream, season with pepper, add a couple of shred shallots and place these ingredients in the mold; beat up a raw egg with a tablespoon cream and add ; lay upon the top some thin slices of bread dipped into liquid butter and put it into a tolerably hot oven to get nicely browned ; turn it out into a dish to serve. For a Sweet Charlotte^ sugar, orange-flower or rosewater, and a few blanched almonds, some shred lemon-peel, etc., should be employed instead of the shallot and savory seasoning. Egg Fritters.— Cut hard-boiled eggs in two, remove yolks, and mix with them chopped cold chicken, lamb, veal or sardines, a little minced onion or parsley and a few soaked bread-crumbs ; season, and moisten with gravy or the uncooked yolk of an egg or cream, fill in the cavities level, put the two halves together, roll in beaten egg and bread-crumbs, put in wire egg-basket, and dip in boiling lard ; when slightly brown, serve with celery, tomato sauce, or make a sauce from lemon juice, sardines, parsley, and sliced onion, stewed in vegetable broth, and a good spoonful cream ; let all cook together and when well reduced pour over the dished eggs and serve hot ; or for six eggs make a stuffing of the yolks, two teaspoons butter, one of cream, two or three drops onion juice and salt and pepper to taste. Fill eggs and fry as above. Egg Terrace.— Boil new-laid eggs ten minutes, shell, cut in two. and tand take a small slice off the ends, so they will stand. Take out yolks and beat in a mortar, after having passed them through a hair sieve, together with an equal quantity of butter, a little salt, pepper, nutmeg, two raw eggs, and a large tablespoon chopped parsley. Mix very thoroughly, andd