Sections:

Beat four eggs. Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of pepper.

Turn them into a saucepan, stand in a pan of hot water, stir with an egg-beater until they are thick and jelly-like. Turn at once into a heated dish, garnish with toast and send to the table.

SCALLOPED EGGS

4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper

Chop the eggs rather fine. Rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper.

Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.