SCALLOPED EGGS.
Take a cupful of finely-sifted bread-crumbs, moisten them with a little cold milk, cream, or gravy, and season nicely with pepper and salt. Put a thin layer of the moistened crumbs on a lightly-buttered dish, cut two hard eggs into slices, and dip each piece in very thick well-seasoned white sauce, or Nelson's Extract of Meat dissolved in a little water, so as to glaze the eggs. Having arranged the slices of egg neatly on the layer of moistened bread-crumbs, cover them with another layer of it, and on the top strew thickly some pale gold-coloured raspings. Bake in a moderate oven for ten minutes. If potatoes are liked, they make a nice substitute for bread-crumbs. Take some mashed potatoes, add to them a spoonful of cream or gravy, and proceed as with bread-crumbs. Serve gravy made of Nelson's Extract of Meat with this dish.