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Escalloped Eggs

8 Hard-cooked Eggs 2 Cupfuls Cream or White Sauce No. 2 1/2 Cupful Coarse Bread Crumbs 1/2 Tablespoonfuls Melted Snowdrift Lightly rub a baking-dish with Snowdrift. Put a layer of the sliced, hardcooked eggs in the bottom, pour over a little of the white sauce, and continue in this way until all is used. Cover the top with the crumbs, lightly mixed with the Snowdrift, and place in a hot oven, 375 degrees F., to brown. If desired, a little minced green pepper, or parsley, or finelyground celery may be stirred into the sauce.