Allow 1 hard-boiled egg for each person, cut in halves lengthwise. Stand them around the sides of a small meat dish and pour over them a sauce made of 2 large spoons of flour, moistened with enough milk to make thick paste. When it is perfectly smooth add a small cup milk, a large lump butter, plenty of salt and pepper, and a large tablespoon parsley. Pour in another cup of boiling water and stir constantly over the fire until it bubbles. A nice dish for breakfast or supper. - Mrs. C. C. Cleveland, Bartlett, Ill.

Variation I

Put 2 tablespoons of butter into the chafing dish; when melted add 1 tablespoon flour, stirring constantly, 1 sprig of parsley cut fine, 1/2 dozen minced mushrooms and 1/2 pt. of white stock, veal or chicken. Simmer 5 minutes and add 1/2 dozen hard-boiled sliced eggs. Boil up once and serve hot. - Mrs. C. J. Jeffries, Winnetka, Ill.

Fricaseed Eggs And Onions

Slice 6 hard-boiled eggs lengthwise. Cut an onion in thin slices and fry in 3 tablespoons of butter until a delicate brown. Add 2 tablespoons of flour, pepper and salt to taste, nutmeg if desired, and 1 cup rich milk. Stir and boil a few moments. Add the eggs and set pan in a double boiler until eggs are re-heated. - Mrs. D. O. Dooley, Bensen, Ill.