EGG PUDDING


6 eggs

6 slices of bread

1 tablespoonful of chopped parsley

2 tablespoonfuls of chopped chives

2 tablespoonfuls of butter

1 tablespoonful of flour

1/2 pint of milk

1/2 teaspoonful of salt

1 saltspoonful of white pepper

Break the eggs in a bowl, add all the seasoning. Rub the butter and

flour together, add the milk, stir until boiling, and then add this to

the eggs; beat together until thoroughly mixed. Crumb the bread,

removing the crusts; stir this in at last. Turn into a buttered baking

dish, cover with grated cheese, and bake in the oven until thoroughly

"set" and a nice brown. It makes an exceedingly good, easily digested

luncheon or supper dish for children.