Egg Pudding

    6 eggs
    6 slices of bread
    1 tablespoonful of chopped parsley
    2 tablespoonfuls of chopped chives
    2 tablespoonfuls of butter
    1 tablespoonful of flour
  1/2 pint of milk
  1/2 teaspoonful of salt
    1 saltspoonful of white pepper

Break the eggs in a bowl, add all the seasoning. Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thoroughly mixed. Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an exceedingly good, easily digested luncheon or supper dish for children.