its name from a Monsieur
Bechamel, a rich French financier, who, according to Borne
authorities, invented it; whilst others affirm he only
patronized it. Be this as it may, it is one of the most pleasant
sauces which come to table, and should be most carefully and
intelligently prepared. It is frequently used, as in the above
recipe, as a principal ingredient and basis for other sauces.

TO PICKLE EGGS.

407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper,
1/2 oz. of Jamaica pepper, 1/2 oz. of ginger.

_Mode_.--Boil the eggs for 12 minutes, then dip them into cold water,
and take off the shells. Put the vinegar, with the pepper and ginger,
into a stewpan, and let it simmer for 10 minutes. Now place the eggs in
a jar, pour over them the vinegar, &c., boiling hot, and, when cold, tie
them down with bladder to exclude the air. This pickle will be ready for
use in a month.

_Average cost_, for this quantity, 1s. 9d.

_Seasonable_.--This should be made about Easter, as at this time eggs
are plentiful and cheap. A store of pickled eggs will be found very
useful and ornamental in serving with many first and second course
dishes.

[Illustration: GINGER.]

The ginger-plant, known to naturalists as _Zingiber officinale_,
is a native, of the East and West Indies. It grows somewhat like
the lily of the valley, but its height is about three feet. In
Jamaica it flowers about August or September, fading about the
end of the year. The fleshy creeping roots, which form the
ginger of commerce, are in a proper state to be dug when the
stalks are entirely withered. This operation is usually
performed in January and February; and when the roots are taken
out of the earth, each one is picked, scraped, separately
washed, and afterwards very carefully dried. Ginger is generally
considered as less pungent and heating to the system than might
he expected from its effects on the organs of taste, and it is
frequently used, with considerable effect, as an anti-spasmodic
and carminative.

EGG BALLS FOR SOUPS AND MADE DISHES.

408. INGREDIENTS.--8 eggs, a little flour; seasoning to taste of salt.

_Mode_.--Boil 6 eggs for 20 minutes, strip off the shells, take the
yolks and pound them in a mortar. Beat the yolks of the other 2 eggs;
add them, with a little flour and salt, to those pounded; mix all well
together, and roll into balls. Boil