SOME EGG RECIPES. 143 
each egg cutin four or five slices. Alternate with 
another layer of potato, fish and egg, until the 
desired quantity is obtained. Now pour on 
the reserved gravy and cover over for a few 
minutes, or until ready to place upon the table. 
When dished up, place upon the top some of the 
sheed eggs. The eggs should be boiled six 
minutes, and then immediately immersed in 
cold water. This prevents them from becoming 
too hard, and also toughens the shell, thus 
rendering it more easily removed. For four 
persons, about eight eggs and eight medium- 
sized potatoes are needed. This quantity will 
require of salt fish, about three tablespoonfuls, 
when nicely prepared. This is really a delectable 
dish. 
EGG APPLES. 
‘Boil the eggs hard. Remove the shells one 
by one, while they are under the water; press 
both ends softly between the first finger and 
thumb till it assumes the shape of an apple. 
Color each slightly with red, or make little 
spots to simulate the appearance of an apple. 
