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Put the eggs in warm water, bring the water quickly to the boiling point, then push the kettle to the back of the stove, where the water will remain at 200 degrees Fahrenheit, for twenty minutes.

If these are to be used for made-over dishes, throw them at once into cold water, remove the shells, or the yolks will lose their color.

EGGS CREOLE

Put two tablespoonfuls of butter and four of chopped onions into a saucepan, cook until the onion is soft, but not brown. Then add four peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers.

Cook this fifteen minutes, and add a level teaspoonful of salt. Have the eggs hard-boiled, and cut into slices.

Put them into a baking dish, pour over the sauce, re-heat in the oven, and serve with a dish of boiled rice.