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DEVILLED EGGS AND ANCHOVY
TOAST.
Put a small piece of butter in ja
saucepan, add ½ a teaspoonful of dry
mustard, two tablespoons of tomato
pulp or'sauce, a tablespoon of York-
shire relish of Worcester sauce and
one of ketchup, add five hard boiled
eggs shelled; when quite heated
through and well coated in sauce take
each egg out,- and carefully cut in
half and place on pieces of toast, but
tered and spread with Anchovy sauce.
Pour the sauce from the pan over and
serve hot.
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