Curried Eggs
1 Slice Onion 2 Tablespoons Melted Butter 1/2 Tablespoons Cornstarch 1/2 Tablespoon Flour (Barley) 1 Teaspoon Curry Powder 1/4 Teaspoon Salt 11/4 Cups Milk 5 Hard-boiled Eggs, Cut Lengthwise in Quarters Brown the onion in the butter and add the flour and cornstarch; stir in the milk, flour and cornstarch; stir in the milk, stirring till it thickens , and season. Add the eggs and cook long enough to heat thoroughly.
Serve at once with hot boiled rice.