This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
1/2 pint rice
2 tablespoonfuls butter
1/2 pint milk
2 tablespoonfuls flour
1 teaspoonful salt
1 saltspoonful pepper
Wash the rice, boil and drain it. Put the eggs in a kettle of cold water over the fire; bring slowly to a boil, and keep just below the boiling-point for twenty minutes; drop them into cold water; remove the shells and cut into slices, crossways. Rub the butter and flour together; add the milk; when boiling add the salt and pepper. Put a layer of rice in the bottom of a baking-dish, then a layer of the slices of hard-boiled eggs; cover with a layer of sauce. A little chopped parsley or finely chopped celery is a pleasant addition. Continue these layers until all the ingredients are used, having the last layer of sauce. Dust with bread-crumbs and bake twenty minutes in a quick oven.
 
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