Required: Four hard-boiled eggs. One ounce of butter. Half an ounce of flour. One level teaspoonful of curry powder. One teaspoonful of chutney. Two teaspoonfuls of chopped onion. A little grated apple.

Quarter of a pint of milk. Six tablespoonfuls of boiled rice. Salt and pepper. (Sufficient for four persons.)

Melt the butter in a saucepan, add the onion, flour, and curry powder, and fry them gently for about five minutes. Now add the milk to the flour, etc., and stir it over the fire until the sauce boils and thickens. Add the chopped chutney, about a tablespoonful of grated apple, and salt and pepper to taste. Let this sauce simmer gently for about fifteen minutes. Boil the eggs for twenty minutes, shell them at once, then cut each egg in half the round way of the egg, and cut each half across in four.

Arrange some of the sippets of egg in a circle on a hot dish, chop the rest of them coarsely. Stir them into the curry sauce, and pour this into the middle of the egg sippets. Arrange a neat border of nicely boiled rice round the dish, and serve.

N.B. - If preferred, the egg's may be merely cut in halves, and served in the sauce. They are excellent this way, though the dish is not so ornamental.