eggs and cut them into bits as large as the end of your finger.
Put a layer of bread-crumbs on the bottom of the dish, then a layer
of egg, then a sprinkling of salt, pepper, and bits of butter,
then a layer of white sauce. Then more crumbs, egg, and seasoning,
till the dish is full, with crumbs on top. Put bits of butter over
all and brown in the oven.


Eggs in Double Cream

This is a rule Margaret's Pretty Aunt got in Paris, and it is a
very nice one. Have half a pint of very thick cream--the kind
you use to whip; the French call this double cream. Cook six eggs
hard and cut them into bits. Butter a baking-dish, or small dishes,
and put in a layer of egg, then a layer of cream, then a sprinkling
of salt, and one of paprika, which is sweet red pepper. Put one
thin layer of fine, sifted crumbs on top with butter, and brown in
the oven. Or you can put the eggs and cream together and heat them,
and serve on thin pieces of buttered toast, with one extra egg put
through the ricer over the whole.


Creamed Eggs in Toast

Make small pieces of nice toast and dip each one in white sauce.
Boil hard four eggs, and cut in even slices and cover the toast,
and then spread the rest of the white sauce over all in a thin layer.


Devilled Eggs