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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.

 

 

 

 

 

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