Show HOW TO COOK EGGS Appetizing When Combined with i Bechamel Sauce Two very pretty dishes can be made by combining eggs with a Dec amll sauce Cook together for three minute without browning n very full tablespoon table-spoon of butter and an equal quantity of Hour Add very slowly a pint of boiling milk Season with a teaspoon of salt and u salt poon of pepper Add two shallots one clove onehalf of a bay leaf four sprigs of parsley and one branch of celory Cook all together to-gether ten or twelve minutes strain and add a generous halftablespoon of butter Have ready nino eggs boiled for seven minutes after tho water commences com-mences to boll Cut them hi half lengthwise put yolks through a slevo and add to them half their bulk In butter a little salt and pepper and a little cream or some of the Bechamel sauce Stuff the whites with this mixture lay them on a wellbuttered nan pour over them the Bechamel sauce cover with grated Swiss cheese and brown In the oven and serve Or If an Individual dish Is desired the eggs may be placed In ramekins covered with the sauce and browned Or the whites of the hardboiled eggs may ho cut Into long petal shapes and arranged mound the edge of a dish like the petals of a daisy In this case make n bed of Bechamel sauce In the center of a largo plate or round platter put tho yolks through a ricer or coarse sieve and heap them up on tho bed of sauce keeping It as nearly a perfect circle as possible then arrange tho whites petal wise about the edge and you will havo avery a-very delicious large white daisy |