NUN’S TOAST.

Cut four or five hard boiled eggs into thin slices ;
put a piece of butter half the size of an egg in a
saucepan, and when it begins to bubble add a tea-
spoonful of grated onion ; let it cook a little without
taking color, then stir in a teaspoonful of flour and a
cupful of milk and stir until smooth ; add pepper and
salt to taste, then put in the slices of egg and let
them get hot. Have ready some neatly trimmed
slices of buttered toast, pour the mixture over them
and serve at once.

EGGS A LA MAITRE D’HOTEL.
One-quarter of a pound of fresh butter, half a
pint of milk, one tablespoonful of flour, one table-
spoonful of minced parsley, half a teaspoonful of
onion juice, one-fourth of a teaspoonful of white
pepper, salt to taste, the juice of half a lemon, and
eight hard boiled eggs. Stir the flour and half of the
butter in a saucepan over the fire until the mixture
thickens, stir in the milk ; when hot add the pepper
and let it simmer a minute; cream the rest of the
butter and beat in the lemon, onion juice and pars-
ley; cut the eggs in quarters lengthwise, add the
creamed butter to that in the saucepan, allow it to
heat thoroughly, pour over the eggs and serve.

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