May be served on toast or in tureen. Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shallow vegetable dish, set in oven or range closet to keep warm. Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour, and 1 cup of milk. Cook onion in the butter, add flour, rub smooth and brown if desired. Add milk and pour over eggs. Serve hot. - Mrs. E. D. Adkins, Wheeling, Ill.

Variation I

Boil 6 eggs 20 minutes. Have 6 slices of toast on a hot dish. Put a layer of white or cream sauce on each one, and then part of the whites of the eggs cut in thin strips; rub part of the yolks through a sieve on the toast. Repeat this and finish with a third layer of sauce. Place in the oven for about 3 minutes, garnish with parsley, and serve. - Mrs. William Barnes, Bartlett, Ill.

Eggs With Cream

Melt 1 tablespoon of butter, stir in 1 cup of thin cream and when hot slip in the eggs very carefully. Season with salt and pepper to taste. When the whites are almost done, sprinkle with cheese and finish cooking and serve, on slices of toast. - Mrs. M. A. Abbott, Palatine, Ill.

Eggs Prepared In Cream

Into custard cups or ramekin put 1 tablespoon of cream or milk top, break 1 or 2 eggs into each, dust with a little salt; set the cup in a pan of boiling water on stove and boil until the egg is set. - 'Mrs. Ella Fairchild, Palatine, Ill.