Devilled Eggs.—Put a round of fried ham dusted with cayenne pepper into as many little china cocottes or cases (or paper cases previously brushed over inside with oil and allowed to dry) as you intend serving eggs, place a poached egg (or one of the egg balls) on the top, and fill up the case with devil sauce, made thus: Fry a small onion or two or three sliced shalots in oil or fat till delicately browned, then add a pinch of cayenne pepper and a teaspoonful of curry powder, fry this all together for a few minutes, lastly moistening it all with about a gill of béchamel or any nice white sauce, and a spoonful of Lea and Perrin's Worcester sauce, or the same of Yorkshire Relish; simmer it all well together, stirring it freely, then skim off the fat, strain, and use very hot. The great secret of this dish is its heat. Any grill sauce can be used, or sliced sausage can be substituted for the ham, etc.