Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

add to them as much good mayonnaise dressing as may be required to make a smooth paste with which fill the empty halves; put them evenly together, fasten with toothpicks, and wrap each egg in white tissue paper and put in the ice chest until ready to serve. ESCALLOPED EGGS. From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at- Large. Escalloped eggs makes a savory dish and this is how to prepare them: Put half a dozen eggs into a sauce pan of boiling water and keep the pan where it will be hot for half an hour, but not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove the shells. Cut the whites into thin slices and rub the yolks through a coarse sieve. Mix both parts lightly, and after putting the mixture into an escallop dish pour over it a sauce made as follows: Put two tablespoonfuls of butter into a frying pan, and when it has been melted add a heaping tablespoonful of flour. Stir until the mixture is smooth and frothy, then gradually add a pint of cold milk. Boil up once and season with salt and pepper. After pouring the sauce over the eggs spread a large cupful of grated bread crumbs on top of the dish and cook for fifteen minutes in a hot oven. If care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible. HOW TO TAKE EGG. From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager. Have never seen this recipe for preparing an egg for invalids or convalescents, so I venture to add it on account of its excellence. Some people dislike the taste of raw egg, and would find it palatable in other ways than beaten up with wine, or taken in a glass of sweetened milk. Prepare a cup of coffee to the taste, with cream and sugar, keeping it very hot until ready for the egg,