Beauregard Eggs

Separate the whites and yolks of five hard-boiled eggs, press through an

ordinary fruit press, or chop very fine. Make a half pint of cream sauce;

when boiling, add the whites of the eggs.



Have ready on a heated platter five squares of toasted bread; heap the

white sauce over these squares, dust the top with the yolks of the eggs,

then with a little salt and pepper, and send at once to the table.





Egg Croquettes



Put five hard-boiled eggs through a vegetable press, or chopper. Put one

tablespoonful of butter and two of flour into a saucepan, add a half pint

of milk, stir until boiling, add a half cup of stale, unbrowned bread

crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash

of pepper and a half teaspoonful of onion juice; add the eggs, mix and

turn out to cool.



When cold form into cutlets, dip in egg and then in

bread crumbs and fry in smoking hot fat. Serve with plain cream sauce.

These with peas make an exceedingly nice luncheon dish.





Gold Cake



One frequently has four or five yolks left after having used the whites

for some light dish, as mock charlotte. Beat a half cupful of butter to a

cream, add gradually one cupful of sugar.



When very, very light, add the yolks of the eggs and beat for ten or fifteen

minutes; then add one cupful of water, and two and a half cupfuls of flour,

sifted with three level teaspoonfuls of baking powder.



Beat thoroughly, and bake in a small round or square pan.