Cook 1 chopped onion in 2 tablespoons of butter for 10 minutes, then add 1 tablespoon of flour and cook till the mixture is smooth and frothy, stirring constantly. Gradually pour in 1 cup of milk and cook 3 minutes, stirring the first minute; season with salt and pepper to taste. Pour this sauce into a deep, hot plate, and carefully break into it 6 eggs; cover the eggs with 1/2 cup of grated bread crumbs and cook in a moderately hot oven 4 minutes. Serve in the baking dish. If a strong flavor of onions is disliked, strain the sauce into the heated plate, thus keeping out the onion pulp. - Mrs. John Adkins. Wheeling, Ill.