Eggs
Curried Eggs, No. 1
Put into saucepan two tablespoonfuls of butter, add one half teaspoonful onion juice; cook slowly till the onion begins to color; then add one tablespoonful flour and one teaspoonful curry powder; when perfectly smooth add three fourths of a cupful of clear stock and one half cupful of cream; cook for five minutes, stirring constantly; season with salt and pepper. Cut six hard boiled eggs into halves lengthwise; strain the sauce over them and let stand on the stove a few minutes till thoroughly heated. Serve on thin squares of toast.