1/2 pt. of cream sauce, 6 eggs, 1 table- . spoon of chopped parsley, a suspicion of onion, 1 tablespoon of soy. Hard boil the eggs. Carefully boil 1 cup rice, drain and turn it into the center of a meat platter, making it into a sort of plateau; cut 6 hot hard-boiled eggs in halves crosswise, press them down into the rice, pour cream sauce to which you have added a little onion with finely chopped parsley or cress. The eggs may be cut into slices, one overlapping the other all over the top of the rice, and the cream sauce poured over. This dish may be varied by using tomato sauce in the place of cream sauce. The edge of the dish may also be garnished with broiled sardines, or smoked salmon. - Mrs. Wm. Barton, Park Ridge, Ill.