July, 1911 
Fig. 3—Stuffed eggs 
EGG TIMBALES 
For the housewife who does not possess the 
regular 
timbale molds, common coffee cups will do to serve the 
attractive dish shown in Fig. 2. To four well beaten eggs, 
add one scant cup of sweet milk, and season to taste with 
salt, pepper, and parsley if liked. Pour into buttered 
molds, stand the molds in a pan half filled with hot water, 
and bake in a moderate oven until firm. Turn out on a hot 
platter, garnish with parsley and serve with mushroom 
_sauce. For those who like the flavor, a few drops of onion 
juice may be added with the pepper and salt for seasoning. 
If baked in large cups the four eggs beaten with the cupful 
of milk may be formed into four large timbales, but when 
baked in the smaller timbale molds, this mixture will be suf- 
ficient to fill six molds. 
EGGS A LA CREME 
Fill a buttered baking dish with alternate layers of 
sliced hard-boiled eggs and cracker crumbs, seasoning to 
taste with salt and pepper. Dot well with butter, moisten 
with a cup of thin cream, and set in a moderate oven until 
thoroughly heated and browned, and serve in the attractive 
form shown in Fig. 5. 
BEET AND EGG SALAD 
There are numerous forms of delicious salads to be 
formed with hard-boiled eggs. One of the most attractive, 
in form as well as in taste, is illustrated in Fig. 6. Cook 
one bunch of beets until tender, drain, peel and chop fine. 
Mince three hard-boiled eggs and one small onion fine and 
add to the beets. Heap on a plate and garnish with slices 
of egg and rings of onion and serve with boiled salad 
dressing, and one has a presentable, choice dish. 
AMERICAN HOMES AND GARDENS 
Fig. 4—Egg canapes 
EGG CANAPES 
Fig. 4 shows an attractive form of serving egg canapes. 
Cut diamond-shaped pieces from stale bread, and fry golden 
brown in hot fat. Spread these with the yolks of two hard- 
boiled eggs rubbed into paste with a tablespoonful of 
anchovy or sardine butter and seasoned with salt, pepper 
and a little minced parsley. Garnish with parsley and the 
whites of the eggs cut in strips. 
STUFFED EGGS IN TOMATO SAUCE 
Cut six hard-boiled eggs in half, crosswise, and remove 
the yolks. Mash these fine with a spoonful of butter, half 
a cup of bread crumbs slightly moistened with milk, and a 
little finely minced parsley or scraped onion, and salt and 
pepper to taste. Fill the halves firmly with this mixture, 
press them together, and serve in hot tomato sauce garnish- 
ed with parsley as shown in Fig. 3. 
BAKED EGGS 
Plain baked eggs form an appetizing dish, with a distinct 
flavor; and they are more easily digested than fried eggs. 
Set small muffin rings in a deep earthen plate that has 
been well buttered. Break an egg into each ring, put a 
piece of butter on the top of each egg, season with pepper 
and salt, and place immediately into a hot oven. Bake 
until the whites are set. Then carefully remove each muf- 
fin ring, and slip the eggs from the baking dish to a hot 
platter, and garnish with lettuce leaves. They may be 
baked without the muffin rings, placing the eggs carefully 
with unbroken yolks close together in the buttered baking 
dish. But the rings form a firmer nest of white around 
each yolk. For a change, each baked egg may be served 
separately in a little nest of lettuce leaves, with a slice of 
lemon. 
Fig. 5—Eggs a la Creme 
Fig. 6—Beet and egg salad 
