Required: Four eggs.

Four rounds of buttered toast.

Six large onions.

Half a pint of white sauce.

Half a pint of milk.

Salt and pepper.

A pinch of castor sugar.

Peel and slice the o n io n s, cook them in the milk till they are quite tender, then drain them out of the milk, and rub them through a hair sieve.

Put them into a stewpan with the white sauce, castor sugar, salt and pepper to taste, and cook this till the sauce is reduced to a little more than a gill. Meanwhile make the rounds of buttered toast about two inches across.

Poach the eggs carefully, drain them, put an egg on each round of toast, and mask it with the sauce. Arrange them on a hot dish and serve at once. Cost, 1s.