Cut 6 hard-boiled eggs in halves. Take out the yolks and Mash them fine. Add 2 tablespoons of butter, 1 teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill the egg from the mixture, and put them together. There will be a little filling left, to which add a well beaten egg. Cover the eggs with this last preparation and roll in cracker crumbs. Fry in boiling lard till light brown. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Cut hard-boiled eggs in halves crosswise; remove yolks and Mash; add 2 tablespoons grated cheese, 1 teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make of right consistency to shape. Make in balls the size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 cup of white sauce, cover and re-heat. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Stuffed Eggs A La Hot Springs

Mash the yolks of hard-boiled eggs; add 2 teaspoons of butter, 1 of cream, 2 drops of onion juice, salt and pepper to taste. Mix all thoroughly and fill the white with the mixture and put together. Add 1 beaten egg to the remaining filling. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. - Mrs. C. J. Jeffries, Winnetka, 111.

Fried Stuffed Eggs

Have eggs hard boiled. With a tin tube or a sharp pointed knife remove a cylindrical piece of white from the pointed end of each egg; empty the whites out of the yolks with a small vegetable spoon. Pound the yolks with Ber-naise or Hollandaise sauce, adding cooked mushrooms, chopped fine; fill the eggs with this mixture and put the pieces of white back in place; roll in egg and bread crumbs and fry to a pale straw color, in deep fat. Serve with Soubise or tomato sauce. - Mrs. Phillip D. Moore, Kenilworth, 111.

Stuffed Eggs Au Gratin

'Cut required number of hard-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken or tongue pounded to a paste; 1/2 teaspoon of paprika, and mixed mustard, a few drops of onion juice and uncooked yolk of eggs or sauce, as needed to shape. With this fill the whites and press together corresponding halves. Put 2/3 cup of bread, cream or tomato sauce in a buttered dish, and arrange the eggs in the sauce, pouring 3/4 cup of coarse bread crumbs, sauted in 2 tablespoons of butter and set the dish in the oven to re-heat. - Mrs. B. C. Moore, Bartlett, 111.

Stuffed Eggs In A Nest

Cut hard-boiled eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks and add half the amount of deviled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over them 1 cup of cream sauce with buttered crumbs and bake until crumbs are brown. - Mrs. Nathan Morris, Glencoe, 111.

Stuffed Turkey Eggs

Boil 4 turkey eggs 20 minutes, cool in water and take off shells. Divide each egg in halves lengthwise. Pound the yolks in a mortar with 1/2 tablespoon of butter, a little salt, nutmeg, cayenne pepper and mace; now add 1 beaten hen's egg and the yolk of a second or a small quantity of cream, and mix all thoroughly. Cut a thin slice from the bottom of each half of the white of the turkey eggs so that it will stand without tipping, and fill each hollow heaping full of the above mixture; smooth it nicely, put the eggs in a dish and bake gently 10 or 15 minutes. Serve at once, with or without a sauce. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.