CREAMED EGGS

Boil six eggs very hard and lay them in ice water for an hour to prevent darkening. When you are ready to prepare them for table, have a cup of good drawn butter seasoned with paprika, salt and onion juice, and cut the eggs into sixths, white and yolk together, keeping the pieces as nearly intact as you can. Put the white sauce over the fire to get very hot; fill nappies, or a pudding dish, with the cut-up eggs; pour the sauce over them and set in the oven for a few minutes to heat the eggs.

SCALLOPED CREAMED EGGS
Prepare as directed in the last recipe, but stir a teaspoonful of grated cheese into the white sauce, and when the eggs and sauce are in the bake dish or the nappies, sift grated cheese upon the surface and strew over this fine bread crumbs. Dot with bits of butter, set in the oven and cook for five minute.
A delightful luncheon or supper dish.