Cook six eggs in hot water twenty minutes. Remove the shells and with a sharp, thin knife cut in slices. Saute one tablespoonful of finely chopped onion to two tablespoonfuls of butter, till a delicate brown, add two tablespoonfuls of flour mixed with one-half tablespoonful of curry powder, stir until smooth, then add slowly one cup of white stock, cream or milk. Season with salt and pepper, cook till the onion is soft, then add the eggs when they are heated through. Serve on toast, or cover hot toast with slices of hard-boiled egg, and cover with the sauce.

Curried Eggs (No. 2)

Boil rice so every kernel is separate (see boiling rice), make little nests of it and place in each nest one hard-boiled egg that has first been dipped in the sauce, then pour a tablespoonful more of the sauce over the egg.