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Eggs with Macaroni

4 hard cooked eggs 14 lb. spaghetti I heaping tablespoonful (I oz.) butter 2 heaping tablespoonfuls (1 oz.) grated cheese 1/2 pint (I cup) white sauce 1 tablespoonful finely chopped parsley Salt and pepper Break the spaghetti into a saucepan of fast boiling water, add one teaspoonful of butter, and cook it until tender, then drain. Thickly butter a fireproof dish, put in a layer of spaghetti, then a layer of sliced hard cooked eggs; dust these with a little salt and pepper.

Next put in more spaghetti, then more slices of egg,