6 hard-cooked eggs 4 tbsp. butter 2 c. milk 4 tbsp. flour Salt and pepper
Melt the butter, add the flour, and stir in the milk gradually. Cook well and season with salt and pepper. Cut hard-cooked eggs in small pieces and add them to the white sauce. It may be served on toast. (Will serve six.)
6 eggs 6 tbsp. sugar 1 c. hot milk Few grains salt Vanilla or nutmeg
Beat the eggs and add the sugar and salt. Stir in the hot milk gradually, so that the eggs will cook smoothly. Flavour as desired. (Will serve six.)
Wash the eggs and put in a sauce-pan, cover with boiling water, remove to the back of the stove or where the water will keep hot, but not boil. Let them stand, covered, from 7 to 10 minutes, according to the consistency desired.
Butter small earthen cups. Break an egg in each and sprinkle with a few grains of salt and pepper and bits of butter. Bake in a moderate oven until the white is set. For Shirred Eggs proceed as above, but to cook, place in a pan of hot water on the back of the stove, until the white is set.
White sauce (medium consistency) 3 tbsp. flour 3 tbsp. butter 1-1/2 c. milk Salt and pepper
Make a white sauce of the butter, flour, milk, and seasonings. Cut cold potatoes (about eight) into cubes or slices and heat in the sauce. Serve hot. (Will serve nine.)
Boil the potatoes, drain, and mash in the kettle in which they were boiled. When free from lumps, add to each cup of mashed potatoes:
1 tsp. butter 1 or more tbsp. hot milk 1/4 tsp. salt
Beat all together until light and creamy. Re-heat, and pile lightly, without smoothing, in a hot dish.
Scrub thoroughly in water with a brush. Place in a pan in a hot oven. Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist until the skin is broken. Serve immediately. (If no oven is available, place a wire rack on the top of the stove. Put the potatoes on this rack and cover them with a large pan. When half cooked, turn.)
3 c. macaroni (2 pieces) 3 tsp. salt 3 qt. boiling water 6 c. white sauce (medium)
Cook the macaroni in boiling salted water until tender. Drain, pour cold water over it, and drain it once more. Put the macaroni into a baking dish, sprinkling a layer of grated cheese upon each layer of macaroni. Pour in the sauce and sprinkle the top with cheese. Cook until the sauce bubbles up through the cheese and the top is brown. To give variety, finely-minced ham, boiled codfish, or any cold meat may be used instead of the cheese. (Will serve ten.)