Or turn over them a cupful of good gravy, that of veal or poultry being especially nice, and bake in the same way.

Serve in the dish they were baked in.
STUFFED EGGS.
Boil eggs for twenty minutes.

Drop them in cold water, and when cold, take off the shells, and cut the egg in two lengthwise.

Take out the yolks carefully; rub them fine on a plate, and add an equal amount of deviled ham, or of cold tongue or chicken, minced very fine.

If chicken is used, add a saltspoonful of salt and a pinch of cayenne.