Show TWO RECIPES FOR EGGS Beauregard and Japanese Are Both Recommended Dishes Beauregard EggsHard boll five eggs Hemove the shells separate the whites from the yolks Put the I yolks through a sieve chop the whites fine or put them through a vegetable press Rub a tablespoon of butter and one of flour together add half a pint of nillk and stir until boiling add half a teaspoonful of salt a salt spoon of pepper and the whites of the eggs Stand this over hot water while you toast five slices of bread Arrange Ar-range them neatly on a platter Pour over the white mixture dost over this the yolks and a little salt and pepper Stand a moment at the oven door and after the yolks are warm send to the table Japanese EggsHard boll six eggs and boil carefully one cup of washed rice When the rice is done drain in a colander and stand In the oven to dry Remove tho shells and cut the eggs Into halves crosswise take out the yolks rub thin adding gradually four boneless sardines half a teaspoonful tea-spoonful of salt a saltspoonful of pep per and two tablespoonfuls of melted butter or olive oil Roll the mixture into balls and put Into the space from which the yolks are taken Take off a little of the convex end of the whites so that they will stand Put the rice in the center of a platter making It I flat like a little plateau Stand the eggs down In the rice pour over them half a pint of cream or tomato saucr and serve |