CREAMED EGGS. If a dish that will serve well for luncheon or a light supper is desired, creamed eggs, as illustrated in Fig. 15, will be found very satisfactory, for the cream sauce that is served on them and the toast on which the eggs are placed add carbohydrate to an otherwise high-protein dish. The eggs used in this dish must be hard-cooked in water, so as not to be indigestible. Paprika sprinkled over the top and parsley used as a garnish add colors that make the dish very attractive.

• 1-1/2 c. milk
• 2 Tb. fat
• 2 Tb. flour
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 6 hard-cooked eggs
• 6 slices of toast

Heat the milk. Put the fat in a saucepan and heat it until it is light brown; then add the flour, salt, and paprika to the melted fat and mix all thoroughly. Pour in the hot milk and stir the mixture constantly until the sauce has become smooth and thick. Cut the hard-cooked eggs into halves while they are hot, and place two halves with the cut sides down on each piece of toast. Pour the white sauce over all, sprinkle with paprika, and serve.

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