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Curried Eggs.

Ingredients.

4 Hard-boiled Eggs. 1/2 oz. of Curry Powder.

2 Onions. Cream. 1/2 pint of Stock.

Method.

1. Shred finely two onions or one Spanish onion, and fry in butter till they are of a nice brown colour. 2. Add a little flower. 3. Stir continually. 4. At intervals add half a pint of stock. 5. Let the whole boil up for five minutes. 6. Mix three tablespoonfuls of cream with half an ounce of curry powder, and add to the contents of the stewpan. 7. Now add four hard-boiled eggs (ten minutes), cut carefully into slices or quarters, so that the yolk does not fall away from the white. 8. Slowly simmer for five minutes and serve.

PRECAUTIONS.-Constant stirring, and not too strongly flavoured, are essential.

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