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Curried Eggs

I cupful plain boiled rice I onion I heaping teaspoonful flour 2 teaspoonfuls curry powder I teaspoonful salt I heaping tablespoonful (I oz.) butter I teaspoonful lemon juice 1/2 pint (I cup) stock or water Chop the onion and fry it for a few minutes in the butter, add the flour, curry powder, salt, lemon juice, and water; allow to cook slowly for fifteen minutes in a casserole.

Add four of the eggs cut in quarters, and garnish with the other two eggs.

Serve in the casserole. 4 eggs