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Scalloped Cabbage

1/2 head of cabbage, 2 level tablespoonfuls of flour, 4 eggs, 2 ounces of butter, I pint of milk, I teaspoonful of salt, Dash of pepper.

Wash and chop coarsely the cabbage, throw into a kettle of boiling, salted water and boil twenty minutes, drain in a colander. Have ready four hard-boiled eggs chopped fine. Put two tablespoonfuls or two ounces of butter in a saucepan; when melted, add two level tablespoonfuls of flour, add one pint of milk, stir continually until it boils; add the chopped eggs, one teaspoonful of salt and a dash of pepper. Put the cabbage in a baking dish, pour over the sauce, sprinkle with bread crumbs and bake in a quick oven fifteen minutes.