Salt Lake Telegram | 1938-10-27 | Page 14 | Kitchencraft

nc t V r I Eggs Are Boon To Late Supper Hostess By El MRS GAY GAVOR OR MADDOX MADDOX- Eggs in the larder larded guarantee a good dinner on the table Hot eggs egg boiled 10 minutes and peeled makan make mak an excellent meat substitute course cours Serve with butt butter r and s seasoning Or try these agreeable suggestions suggestion of Hope Hampton film star an and opera singer She uses use uses uses' them fo for late suppers Eggs a la Ia Goldenrod Serves two Three hard cooked cooke eggs ggs 2 tablespoons butter 3 tablespoons tablespoons table table- tablespoons spoons flour salt paprika 2 cup cups milk Chop up the whites of the hart hard hard cooked eggs Make a sauce b by melting the butter adding the flour salt paprika and mixing thoroughly Add the milk slowly and bring t to the boiling point Put the whites of the eggs in th the sauce and reheat Rub the yolks yolk through a strainer over slices o of buttered toast Pour Pou the sauce ov over ove r all Corn and Egg Cutlets Serves four to six Two tablespoons tablespoons tablespoons table table- spoons butter 3 tablespoons flour flou teaspoon salt A teaspoon pepper peppe M V teaspoon paprika 1 cup milk i 3 hard cooked eggs chopped 1 cu cup cooked corn 1 teaspoon parsley chopped fine 2 eggs slightly beaten cup sifted crumbs Melt butter in top of double boiler Add flour salt pepper and paprika and blend Add milk and cook until smooth and thick stirring constant ly Remove from fire Add eggs Tomorrows Tomorrow's Menu Breakfast Orange juice dry cereal codfish cakes buttered toast coffee milk Luncheon Potato soup hard rolls Scotch shortbread stewed fruit tea milk Dinner Tomato and grapefruit grapefruit grapefruit grape grape- fruit juice corn and egg cutlets pimiento sauce steamed brown brownrice brownrice brownrice rice green beans romaine and orange salad apple pie melted cheese coffee milk corn and parsley Spread mixture in shallow pan and chill until stiff Cut into cutlets with inch 2 biscuit cutter Roll Rollin in crumbs then in eggs beaten beat beat- en with two tablespoons water then in crumbs Fry in hot butter on one Inch deep in heavy frying pan until brown Drain on absorbent paper Serve with pimiento sauce Pimiento Sauce One cup Two tablespoons butter 2 tablespoons flour teaspoon salt dash of pepper 1 cup milk 1 pimiento to forced through a fine sieve Melt butter in saucepan Ad Adlour Add flour lour salt and pepper and blend blenc well Add milk mille gradually stirring constantly and continue stirring and cooking until thickened Add Adi pimiento