salt
1/8 tsp. pepper
2 Tb. flour
1 c. cracker crumbs
4 hard-cooked eggs
1 c. chopped cold meat
Heat the milk. Brown the fat in a saucepan, add the salt, pepper, and
flour, and mix well. To this add the hot milk. Cook until the sauce
thickens, stirring constantly. Grease a baking dish and place in it 1/3
cupful of the cracker crumbs. Over the crumbs arrange two of the eggs
sliced thinly, and on the top of the eggs put half of the meat. Repeat
by adding a layer of 1/3 cupful of the crumbs, the remaining eggs
sliced, and the remainder of the meat. Pour the white sauce over all and
arrange the remaining 1/3 cupful of crumbs on top. Bake in a moderate
oven for 1/2 hour. Serve hot from the baking dish.
67. INDIVIDUAL BAKING DISHES FOR EGG RECIPES.--Although the directions
given in the preceding recipe for scalloped eggs state that this recipe
is baked in a baking dish, it is not necessary that one large dish of
this kind be used, for, if desired, individual baking dishes may be
substituted. In fact, any recipe for which a large baking dish would
ordinarily be used may be baked in the small dishes used for a single
serving, and eggs prepared in this way are especially attractive. Such
dishes are also used for the baking of custards or the molding of jelly
and blanc mange. Since they prove very useful and find so much favor,
it is advisable for every housewife to add a few of them to her supply
of utensils and to become familiar with the varieties that can be
secured and the proper way to use them.
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