Curried Eggs
| 2 tablespoonfuls Crisco 6 hard-cooked eggs 1 small chopped onion 1 chopped sour apple 2 teaspoonfuls curry powder 1 lemon | 4 chopped butternuts, or 6 chopped almonds 3 tablespoonfuls cornstarch 2 cupfuls milk 1/2 teaspoonful salt Croutons |
Boil eggs till hard, peel and place in cold water until required. Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and cornstarch moistened with milk. Simmer fifteen minutes. Stir from time to time. If too thick add a little white stock or water. Cut eggs in halves, and lay them in the sauce with the salt to get thoroughly hot through. Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices.