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Creamed Eggs for Luncheon

One-half dozen hard boiled eggs cut in halves. Make a white sauce as follows: Two teaspoons of butter, two level tablespoons of flour; melt butter and stir in flour, then add slowly one-half pint of milk, seasoning with salt and pepper and a little celery if desired.

Pour over eggs and serve in dish garnished with parsley. -Mrs Scot Butler