Scalloped Eggs (Hard-boiled). Maltese Cross
6 eggs boiled, and when cold, cut into thin slices.
1 cupful fine bread-crumbs, well moistened with a little good gravy and a little milk or cream.
½ cup thick drawn butter, into which has been beaten the yolk of an egg.
1 small cupful minced ham, tongue, poultry, or cold halibut, salmon, or cod.
Pepper and salt to taste.
Put a layer of moistened crumbs in the bottom of a buttered baking-dish. On this lay the sliced eggs, each piece of which must have been dipped in the thick drawn butter. Sprinkle the ground meat over these, cover with another layer of bread-crumbs, and proceed in like manner, until the egg is all used up. Sift on the top a good layer of dry bread-crumbs. Cover the dish with an inverted plate, until the contents are heated through, then remove the plate, and brown the top upon the upper grating of the oven.