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Creamed Eggs

Take two tablespoons of butter; two tablespoons (scant) of flour; one pint of milk; four eggs; one teaspoon of salt; one-fourth teaspoon of pepper; one-half of a small onion; six slices of toast. Boil the eggs twenty minutes, and lay them in cold water; when cold, remove the shells and cut each egg into six pieces. Cut the onion fine. Place the butter in a small frying-pan and when it is hot, slowly cook the onion in it until of a light yellow hue, taking care, however, not to brown either the butter or the onion at all. Remove the onion, add the flour and stir until the paste is smooth and frothy, but do not let it brown in the least. Draw the pan back, gradually add the milk, return to the heat, and when the sauce boils, put in the salt, pepper and eggs. As soon as the eggs are well heated, turn all out upon buttered toast, and serve at once. A few drops of onion juice may be used instead of the onion, thus facilitating the work somewhat.