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Eggs Au Gratin

6 hard cooked eggs 1/2 pint (1/2 cup) milk 2 tablespoonfuls grated 3 tablespoonfuls cream cheese Salt, red pepper, and white I heaping tablespoonful (I pepper to taste oz.) flour 2 raw egg yolks I heaping tablespoonful (I Toast points oz.) butter Divide the eggs into halves lengthways and place them in a buttered gratin dish. Melt the butter, stir in the flour, add the milk, stir till boiling, then add one tablespoonful of the cheese and the seasonings. Cook for five minutes, remove from the fire, add the yolks of eggs, mix well, and pour over the hard cooked eggs. Sprinkle with the rest of the cheese and brown in the oven.

Garnish with the toast points and serve hot. 14 lb. bacon