When the cucumber is tender, and a little time has been allowed for the vinegar to evaporate, add six hard-boiled eggs, cut into slices; make these very hot and serve.

Pepper and salt must be added.
EGGS WITH CHEESE .-- Take a quarter of a pound of grated cheese (the cheese should be dry and white), melt this cheese gently in a stew-pan over the fire, with a little bit of butter about as big as the thumb, in order to assist the cheese in melting.

Mix with it a brimming teaspoonful of chopped parsley, two or three tiny spring onions, chopped very fine, and about a quarter of a small grated nutmeg.

When the cheese is melted, add six beaten-up eggs, and stir the whole together till they are set.

Fried or toasted bread should be served round the edge of the dish.
LITTLE EGGS FOR GARNISHING .-- This is a nice dish when you require a lot of white of eggs for other purposes, such as iceing a wedding-cake, or making light vanilla or almond biscuits.
Take six hard-boiled yolks, powder them, flavour with a little pepper and salt, and mix in three raw yolks; mix this well together, and roll them into shapes like very small sausages, pointed at each end like a foreign cigar.