Make a sauce of a tablespoon of butter in which an onion has been simmered until done, but not brown, stir in 1 tablespoon of flour until it is smooth, add a teaspoon of curry powder, rub all to a smooth paste. Pour slowly into the saucepan, a cup of veal, mutton, chicken or any other soup stock left from the day before. Slice the eggs in a deep vegetable dish and pour this sauce over them. - Mrs. Almond Case, Palatine, Ill.

Variation I

'For 6 hard-boiled eggs take 1 dessertspoon of butter, and mix into it 1 tablespoon of flour, 1/2 tablespoon of curry powder, and a little salt. Pour into this a 1/2 pt. of boiling milk and set back on the stove to cook; stir until it begins to thicken like white sauce; pour this over the warm eggs and serve hot. - Mrs. C. F. Adams, Franklin, Ill.

Variation II

Put 2 tablespoons of butter in a saucepan, add 3 onions, cut into very thin slices; stand the saucepan over very hot water and cook for 20 minutes; add 1 teaspoon of curry powder, ginger, salt and pepper to taste, and 1 tablespoon of flour; mix and add 1/2 pt. of water; stir until boiling. Cut 6 hard-boiled eggs into thin slices; arrange them over a dish of carefully boiled rice on a hot platter; pour over the sauce and send to the table. - Mrs. Julius Casper, Wheeling, Ill.

Variation III

Boil hard as many eggs as required, remove the shell, cut in halves, take out the yolks, mix all the yolks in a small basin with the curry powder, allowing 1 small teaspoon of curry to 2 yolks. Refill the halves of the whites with the mixture. Arrange the water-cress nicely in a glass dish forming a bed for the eggs to rest in. - Mrs. B. Reeves, Palatine, Ill.