1/2 pint rice

6 hard-boiled eggs

2 tablespoonfuls butter

1/2 pint milk

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Wash the rice, boil and drain it. Put the eggs in a kettle of cold water over the fire; bring slowly to a boil, and keep just below the boiling-point for twenty minutes; drop them into cold water; remove the shells and cut into slices, crossways. Rub the butter and flour together; add the milk; when boiling add the salt and pepper. Put a layer of rice in the bottom of a baking-dish, then a layer of the slices of hard-boiled eggs; cover with a layer of sauce. A little chopped parsley or finely chopped celery is a pleasant addition. Continue these layers until all the ingredients are used, having the last layer of sauce. Dust with bread-crumbs and bake twenty minutes in a quick oven.