Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

Chop ham with the yolks of 2 hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper.

Pour over a mayonnaise dressing and garnish with sliced hard-boiled eggs, olives and capers. 24.Hungarian Stewed Pigeons.

Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside.

Pick the meat from the shell of the lobster, and pound it, with the soft parts, in a mortar; add the celery, the yolk of the hard-boiled egg, seasoning, and bread crumbs.

Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise made by recipe No. 468, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand.

Shred the celery into thin pieces, after having carefully washed and cut away all wormeaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the sauces No. 506, 507, or 508.

There may be a little more nutriment in eggs or jelly; but if the former are hard-boiled, the stomach cannot digest them; and fat meat of any kind is digested with great difficulty.

Slices of hard-boiled egg may be added if desired.

Cut Protose into cubes, chop the hard-boiled egg, slice the radishes.

At first when I wanted boiled eggs and heard Boggley order unda bile, I remonstrated, "Not under-boiled, hard-boiled," until it was explained to me that unda meant egg.

After leaving the mother they will thrive better if put on dry food, and a small portion of scraped or finely minced lean meat given them every other day, alternately with a chopped hard-boiled egg and stale bread-crumbs.

Any of the dishes with tomatoes, rice, &c., may have grated cheese or hard-boiled eggs added at discretion, and in this way the several dishes may be varied and adapted to suit different tastes and requirements.

Cook for a minute or so, remove from the fire, and mix in 2 finely chopped hard-boiled eggs.

"Then let the fight go on," answered Tostig, taking a couple of hard-boiled eggs from his pocket and cracking them on the pommel of his saddle, for he had not eaten anything but a broiled shote since breakfast.

So it was all right, and we ate our hard-boiled eggs on the scene of the incident.

Take some parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine; chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit.

Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.

Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine.

Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs.

RUSSIAN DRESSING Make one-half pint of mayonnaise dressing and add to it the following: Two hard-boiled eggs chopped fine, two to four tablespoons of tomato catsup, one tablespoon of finely chopped parsley, one teaspoon of finely chopped or grated white onion or shallot, after these ingredients are mixed, fold them into one cup of mayonnaise and serve.

Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery.

Flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce, one coarsely chopped hard-boiled egg, three slices of minced cucumber and six chopped olives.

Add a few hard-boiled eggs and capers; garnish with sprigs of fresh parsley.

Arrange six hard-boiled eggs in a border of rice and pour the dressing over all.