before any beetroot is added, then add the beet-root and stir the mixture well up and it will turn a bright red.  Now fill the remaining half of the cups, and place them on the dish containing the parsley, alternately.  The red contrasts prettily with the light yellowish white of the first half.  Do not colour the white specks with cochineal, as this is a different shade of red from the beet-root.  You can chop up the white and sprinkle it over the parsley with a little chopped beet-root as well.

EGGS A LA TRIPE.—­Small Spanish onions are perhaps best for this dish, but ordinary onions can be used.  Cut the onions cross-ways after peeling them, so that they fall in rings, and remove the white core.  Two Spanish or half a dozen ordinary onions will be sufficient.  Fry these rings of onions in butter till they are tender, without browning them.  Take them out of the frying-pan and put them aside.  Add a spoonful of flour to the frying-pan, and make a paste with the butter, and then add sufficient milk so that when it is boiled and stirred up it makes a thick sauce; add pepper and salt, a little lemon-juice, and a small quantity of grated nutmeg.  Put back the rings of onions into this, and let them simmer gently.  Take half a dozen hard-boiled eggs, cut the eggs in halves, remove the yolks, and cut the whites into rings, like the onions, mixing these white egg-rings with the onions and sauce; make the whole hot and serve on a dish, using the hard-boiled half-yolks to garnish; sprinkle a little chopped parsley over the whole, and serve.

EGG, FORCEMEAT OF, OR EGG BALLS.—­Take three hard-boiled yolks of eggs, powder them, mix in a raw yolk, add a little pepper and salt, a small quantity of grated nutmeg, about a saltspoonful of finely chopped parsley, chopped up with a pinch of savoury herbs, or a pinch of dust from bottled savoury herbs, sifted from them, may be added instead.  Roll these into balls not bigger than a very small marble, flour them, and throw them into boiling water till they are set.

In many parts of the Continent, hard-boiled yolks of eggs, served whole, are used as egg balls.  A much cheaper way of making egg balls is as follows:—­Beat up one egg, add a teaspoonful of chopped blanched parsley, some pepper and salt, and a very little grated nutmeg.  Sift a bottle of ordinary mixed savoury herbs in a sieve, and take about half a saltspoonful of the dust and mix this with the egg, This will be found really better than using the herbs themselves.  Now make some very fine bread-crumbs from stale bread, and mix this with the beaten-up egg till you make a sort of soft paste or dough; roll this into balls the size of a marble, flour them, and throw them into boiling water.  The balls must be small or they will split in boiling.