3 good-sized onions

2 tablespoonfuls butter

1 tablespoonful flour

1 teaspoonful curry powder

1 saltspoonful ground ginger

1/2 teaspoonful salt

1/2 pint water

6 hard-boiled eggs

Put the butter in a saucepan, add the onions, cut into very thin slices; stand the saucepan over hot water and cook for twenty minutes; add the curry powder, ginger, salt and flour; mix and add the water; stir until boiling. Cut the eggs into thin slices; arrange them over a dish of carefully boiled rice on a hot platter; pour over the sauce and send to the table. This dish is made more attractive by a garnish of sweet peppers cut into strips. I should also serve with it a tomato salad, and baked or fried bananas.