1 can pimentoes, 2 tablespoons butter, 1 1/2 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs, and slices of toast as there are persons to serve. Trim the tops from 1 can of pimentoes to make them even. Put these inside of custard or timbale cups. Break in each 1 egg, dust it lightly with salt and pepper, stand the cups in a hot baking dish of boiling water and cook in the oven until eggs are set. Allow 1 round of toast for each cup. While they are cooking rub 2 tablespoons each of butter and flour together; add 1 1/2 pts. milk and stir until boiling, then add the salt and pepper; pour this into the bottom of a heated platter, loosen the pimentoes from the edge of the cups, put a round of toast over the cups and turn out the contents by reversing. Stand the toast on which you nave turned the egg, in the cream sauce; dust if you like with a little chopped parsley and send to the table. - Mrs. M. Anthony, Des Plaines, Ill.

Egg Croquettes

Chop 6 hard-boiled eggs fine, rub 1 tablespoon of butter and 2 tablespoons of flour together and add 1/2 pt. of milk; stir over the fire until thick and smooth; add pepper and salt to taste. Chop the whites of the eggs very fine, or put them through a vegetable press, add them to the mixture; turn out to cool. When cold, take 2 tablespoons of this mixture in the hand, make it into a sort of well; put the yolk in the center, and fold the white mixture all over. Dip in egg and roll in bread crumbs, making a perfect ball. Fry in hot fat and serve with cream sauce, with chopped parsley. - -Mrs. C. C. Cleveland, Bartlett, Ill.