Shell and cut 4 hard-boiled eggs in two and rub the yolks through a sieve or strainer; rub 1 teaspoon of flour and 2 tablespoons of butter together, add 1 cup of soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon juice, 1 clove, 1 bay leaf and a sprig of parsley, stew gently 12 minutes and then strain it over cup bread crumbs and meat which must be well mixed. Fill the egg hollows with some of this mixture and spread the rest on a small platter. Stand the filled eggs in this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven 8 minutes. Serve with 1/2 pt. of tomato, Bechamel or brown sauce poured over the dish or in a separate dish. Nice for luncheon. Serves 6. - Mrs. T. R. Barker, Kenilworth, Ill.