1/2 pt. milk, 1 teaspoon salt, 1 salt-spoon pepper, as many slices of toast as eggs. Remove shells from the required number of hard-boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub 2 tablespoons of butter and 2 tablespoons of flour together, add 1/2 pt. milk and stir until boiling. Add salt and pepper to taste and the whites of the eggs. Arrange as many slices of toast as there are eggs on a heated platter. If desired, the bread may be cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center, to form the heart of the daisy, or the powdered yolks may be sprinkled over the toast. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.