Creamed Eggs

6 hard-boiled eggs
2 cups white sauce
2 or 3 tablespoons butter or margarine
2 or 3 tablespoons flour
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vetsin

Melt butter in saucepan, blend in flour, salt and vetsin. Let bubble up together. take off heat, add milk all at once; cook over low to medium heat, stirring constantly till thickened. Slice eggs into white sauce. Serve hot on toast or baking powder biscuits. Garnish with parsley or sliced olives.

Variations:

Goldenrod Eggs-slice eggs into white sauce, reserving 3 yolks to be mashed. Sprinkle the mashed eggs over top of cooked egg mixture after placing on toast.

Peas and Olives-use only 3 eggs, add 1/2 cup cooked green garden peas and 1/2 cup olives. Serve on toast. Other vegetables maybe used and the olives omitted.

Mushroom-add 1/2 cup sauteed mushrooms.

Cheese-add 1/2 cup grated cheese.

Scalloped potatoes-place alternate layers of sliced potatoes (these should be boiled first, then peeled) and the sliced egg, then white sauce. Top with layer of buttered bread crumbs. Bake in moderate oven (350°F. till heated through and crumbs are brown and crispy.)

Tomato-add 2 tablespoons tomato sauce.