BLANCMANGE EGGS

Make a blancmange with 1 pint of milk, 1 oz. of cornflour, and 1 oz. of fine wheatmeal. Pierce the ends of 4 or 6 eggs, and let the contents drain away. Rinse the shells with cold water, then fill them with the hot blancmange mixture. When cold gently peel off the shells. Serve on a glass dish nicely arranged with stewed fruit or jam.