toast or spinach, &c., be very careful to drain off the water; this is
particularly important when the water is acid, especially with vinegar.

EGGS, HARD-BOILED.--Place the eggs in cold water, bring the water to
boiling point, and let them boil for ten minutes; if the hard-boiled eggs
are wanted hot, put them in cold water for half a minute, in order that you
may remove the shells without burning your fingers. If the eggs are
required cold, it is best not to remove the shells till just before they
are wanted; but if they have to be served cold, similar to what we meet
with at railway refreshment-rooms, let them be served cold, _whole_. If
you cut a hard-boiled egg the yolk very soon gets discoloured and brown
round the edge, shrivels up, and becomes most unappetising in appearance.


EGGS, CURRIED.--Take some hard-boiled eggs, cut them in halves (remove the
half-yolks), and cut them into rings. Place all these rings round the edge
of the dish, and pile the white rings up to make a sort of border; pour
some thick curry sauce in the middle, place the half-yolks at equal
distances apart, on the white round the edge, and sprinkle a few specks of
green parsley round the edge on the whites; this will give the dish a
pretty appearance.


EGGS, DEVILLED.--Take, say, half a dozen eggs, boil them hard, remove the
shells while hot, cut them in halves, scoop out the yolk, and cut a tiny
piece off the bottom of each white cup, so that it will stand upright--a la
Columbus. Next take all the yolks, and put them in a basin, and pound them
with a little butter till you get a thick squash; add some cayenne pepper,
according to taste, a little white pepper, a little salt, and a few drops
of chilli-vinegar or ordinary vinegar; you can also add a little finely