50 hard-cooked eggs 1 teaspoon pepper

4 quarts White Sauce II 1 pound grated cheese

Cook eggs thirty minutes in water just at the boiling point. Put into cold water a few minutes; remove shells. Cut in two lengthwise, and each half in two or three pieces crosswise; put into baking dishes. One or two quarts of boiled rice, samp, or macaroni may also be added.

Melt cheese in white sauce, and add to eggs, lifting them with a fork to allow sauce to moisten them uniformly. Sprinkle a little of the cheese over top; or cover top with soft crumbs, using a quart of crumbs and one-half cup melted margarine. Bake twenty minutes, or until crumbs are browned.