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Scalloped Eggs

Slice twelve hard boiled eggs in thin rings.

Butter well a baking-dish. Spread in a layer of grated bread crumbs, then one of the eggs, dot with bits of butter and sprinkle with pepper and salt; repeat in this order until the dish is full, having a layer of the crumbs on the top. Pour over the whole a large teacup of sweet cream or milk and brown in a moderately hot oven.