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Show MEATLESS PLATTER DINNER By Bertha E. Shapleigh, Cooking Authority of N E A Service and Columbia University. One peck spinach, 12 new carrots, d hard cooked eggs, 2 cups khite sauce 1 ccip grated chv-se. Wush and cook the spinach in junt enough wan r to keep It from burning. burn-ing. Add to it one-eighth teaspoon baking soda, two teaapoona salt. Cook from 20 to, 3" minutes, drain, chop and sea -on v. It h butter, sail and pepper pep-per Pack into a pan or bowl, and keep hot over water uiill ready tu serve. j Scrape the carrots Wash and cook In a very little water, until tender, adding one teaspoon salt. When carrots car-rots are tender there should not be I more than a tablespoon of water in iln? kt-ttl'v Add two tablespoons sugai t and two tablespoons butter and coo;t In thly sirup until sllghtiy browned. Cook the eggs in hot water, which floes not boil, 40 minutes shell and keep hot. M&ke the white sauce, using three tablespoons butter four tablespoona .flour, one-half teaspoon Rait, one-tlgbth one-tlgbth teaspoon pepper and two cups milk. Cook until smooth and thh k. jadd cheese and cook until cheese has i melted Un a large platter, in the center I turn out the spinach Pour arounj I the sauce; at. regular spaces place the eggs, and in between the cfrfrs placo two carrots' which have been left w"hole Serve some spinach, one egg, two carrots and sauce to each person. French fried potatoes are a tcond a - ompanlment. This recipe will serve five. (Cut this out and paste it in your cook book.) |