I peck onions 3 quarts White Sauce II

25 to 50 eggs 1 quart soft crumbs

Peel onions; cut in two or more pieces, if necessary, in order to have them of uniform size. Cover with cold water, add one teaspoon soda, boil two minutes, drain. Add boiling water to cover; boil five minutes; drain. Add boiling water to more than cover, with two tablespoons salt, and boil until soft; drain thoroughly.

Cook eggs thirty to forty minutes in water at simmering point. Remove shells; cut in thick slices, or in quarters lengthwise.

Put layer of onions in bottom of baking dishes, then layer of eggs. Cover with onions, and add white sauce. Mix crumbs with one-half cup melted oleo, sprinkle on top, and bake until crumbs are brown. If necessary, the crumbs may be omitted. If a small number of eggs is used, it is well to have more onions; or add some cold boiled potato cut in cubes, or left-over boiled rice or samp.