5 hard cooked eggs 1/2 pint (1 cup) white sauce 10 boiled potatoes.

1 heaping tablespoonful (1 oz.) butter.

3 tablespoonfuls hot cream Seasoning salt, pepper, and grated nutmeg Chopped parsley.

Egg and Potato Pie.

Shell the eggs and cut them into slices not too thin. Mash the potatoes and mix them with the butter and the cream. Season with salt, pepper, and a very little nutmeg.

Line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs, scatter some chopped parsley over them, and cover with the white sauce. Continue alternate layers of potato, egg, sauce, and parsley until the quantities are used.

Cover the top with the mashed potatoes; smooth carefully over and mark with a fork; brush with beaten egg; bake for half an hour in a moderately hot oven.