2 great spoonfuls of cream, and 1 of melted butter.
Salt and pepper to taste.
½ cup of bread crumbs moistened with milk and a spoonful of melted butter.
Line the bottom of a small deep dish, well-buttered, with the soaked bread-crumbs; put upon these a layer of chopped ham, seasoned with the onion and parsley. Set these in the oven, closely covered, until they are smoking hot. Meanwhile, beat up the eggs to a stiff froth, season with pepper and salt, stir in the cream and a spoonful of melted butter, and pour evenly upon the layer of ham. Put the dish, uncovered, back into the oven, and bake five minutes, or until the eggs are “set.”
Scalloped Eggs (Hard-boiled).
6 eggs boiled, and when cold, cut into thin slices.
1 cupful fine bread-crumbs, well moistened with a little good gravy and a little milk or cream.
½ cup thick drawn butter, into which has been beaten the yolk of an egg.