Sections:

1 dozen eggs
3 very red beets
1 quart of cider vinegar
24 whole cloves
1 teaspoonful of mustard seed
1 saltspoonful of celery seed
1 teaspoonful of salt
2 saltspoonfuls of pepper

Hard-boil the eggs; plunge them into cold water and remove the shells. Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil them in about a pint of water. To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed.

Put the eggs into a glass jar and pour over the boiling vinegar; put on the tops and stand them aside for three weeks. A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold.

EGGS A LA POLONAISE

6 eggs
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 teaspoonful of salt
1 saltspoonful of pepper

Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites. Press the yolks through a sieve into a bowl, and add the raw yolks of the remaining two eggs, with the parsley, salt and pepper.

Beat the white of the raw eggs until light, not stiff, then work them into the yolk mixture. Cover the bottom of a shallow baking pan with part of this mixture, then fill the spaces in the whites with some of the remaining mixture. Put the whites of the eggs together, making them look like whole eggs. Arrange these in the center of the dish.

If you have any of the yolk mixture left, put it around in a sort of a border. Pour over a little melted butter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown. Serve plain or with cream sauce.