d parsley in Crisco till tender; add cloves,
thyme, bay leaf, and mace, cook three minutes, then stir in flour,
and tomato pulp. Let mixture boil stirring all the time then strain.
Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed
baking dish, then layer of ham, then eggs sprinkled with salt, pepper,
and paprika, then sauce, ham, and eggs, last layer being sauce. Cover
with breadcrumbs, dot with Crisco and bake ten minutes in moderate
oven.

Curried Eggs

2 tablespoonfuls Crisco
6 hard-cooked eggs
1 small chopped onion
1 chopped sour apple
2 teaspoonfuls curry powder
1 lemon
4 chopped butternuts, or 6 chopped almonds
3 tablespoonfuls cornstarch
2 cupfuls milk
1/2 teaspoonful salt
Croutons

Boil eggs till hard, peel and place in cold water until required.
Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and
cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
to time. If too thick add a little white stock or water. Cut eggs in
halves, and lay them in the sauce with the salt to get thoroughly hot
through. Put eggs into deep hot dish, strain sauce over them, garnish
with croutons and lemon slices.

Egg Croquettes

2 tablespoonfuls Crisco
2 tablespoonfuls flour
3/4 cupful milk
6 hard-cooked eggs
1 teaspoonful chopped parsley
1/2 cupful chopped cooked tongue or ham
Salt, pepper, and grated nutmeg to taste
1 egg
Breadcrumbs

Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
stir in flour, then add the milk and boil three minutes stirring all
the time. Now add egg mixture and if required add more seasoning. Cool
mixture then divide it into nine portions and make each into a neat
croquette; brush over with the egg beaten with a tablespoonful of
water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
with fried parsley. Crisco should be hot enough to brown breadcrumb in
forty seconds.

Sufficient for nine croquettes.

Eggs with Cucumber

1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoonful tomato pulp
Salt and pepper to taste
1 cupful tomato sauce

Peel cucumber, cut off ends and divide rest into two-inch pieces.
Remove center portion of each with a cutter or small spoon. Place them
in a Criscoed pan with stock; cover with greased paper and cook in
oven till just tender. Great care must be taken so as not to break the
shap