Scalloped Eggs.
Six eggs.
Half a cupful of nice gravy skimmed and strained. Chicken, turkey, game and veal gravy are especially good for this purpose. Clear soup may also be used.
Half a cupful of pounded cracker or fine dry bread-crumbs.
Pepper and salt.
Pour the gravy into a pie-plate and let it get warm before putting in the eggs as in last receipt. Pepper, salt and strew cracker crumbs evenly over them. Bake five minutes. Serve in the pie-plate.