Curried Eggs
Fry 2 onions in butter, adding 1 teaspoonful of curry powder. Pour in 1 pint of broth or soup stock. Let stew until the onions are tender, then stir in a cupful of cream or milk slightly thickened with cornstarch, and a teaspoonful of sugar; simmer a few minutes. Then lay in 6 or 8 hard-boiled eggs cut in halves or quarters. Heat through, not boiling. Cocoa milk instead of cream improves the dish. Serve with rice.