CURRIED EGGS


Peel, and cut into slices, three large onions. Put them in a saucepan

with two tablespoonfuls of butter. Stand over hot water and cook until

the onions are soft. Add a teaspoonful of curry powder, a clove of

garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of

salt and a tablespoonful of flour; mix thoroughly and add a half pint

of water. Stir until boiling. Have ready six hard-boiled eggs, cut

them into slices, arrange them over a dish of carefully boiled rice,

on a hot platter, strain over the sauce, and send at once to the

table. This dish is made more attractive by a garnish with sweet

Spanish peppers, cut into strips.