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Codfish Scallop with Rice and Eggs

I 1½ cups creamed cod- 2 tablespoonfuls cream fish or I tablespoon ful butter I 1½ cups boiled rice 4 eggs Mix the cream or melted butter with the rice and arrange alternate layers of fish and rice in a buttered quart baking-dish, finishing with rice.

Carefully break four eggs on top, season the whites with salt, and sprinkle with a little cream or dot with butter. Bake in oven until heated and eggs "set," or individual ramekins may be used and an egg slipped on top of each.