EGGS A LA GRETNA


6 eggs

2 heads of celery

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of milk

1 teaspoonful of salt

1 saltspoonful of pepper

Cut the celery into inch lengths, wash thoroughly, cover with boiling

water and simmer gently thirty minutes until the celery is tender;

drain, saving the water in which the celery was cooked for another

purpose. Rub the butter and flour together, add the milk, salt and

pepper; when boiling add the celery; stand this over hot water while

you poach the eggs and toast six squares of bread. Butter the toast,

put on each slice one egg; put these around the edge of a large

platter, turn the celery into the middle of the dish and send at once

to the table. To increase the beauty of this dish, and to give it a

greater food value, you may garnish between the toast and celery with

carefully boiled rice; this then makes an exceedingly nice supper

dish.