Cut hard-boiled eggs in slices and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of 4 eggs, a little grated cheese and 1/2 cup of sweet milk. Stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on the top and bake for about 10 minutes. Serve hot. Nice for Lent. - Mrs. Anna Brinkley, Winnetka, Ill.

Variation I

Remove shells from 6 hard-boiled eggs, cut a thin slice from each end, cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish. Rub yolks to a smooth paste; add 1/4 cup of either grated cheese, minced ham, tongue, chicken, fish or any left-over meat preferred, a speck of cayenne pepper, and moisten with vinegar and olive oil or melted butter. Shape into balls' size of yolks and return to whites; sprinkle with grated cheese or chopped parsley and cover with white, cream or tomato sauce and buttered bread crumbs. Brown in oven and serve hot, garnished with parsley. The eggs may be quartered, sliced or chopped, covered with the sauce and grated cheese and buttered bread or cracker crumbs and browned. onions may be added if desired. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.