1½ cups scalded milk
1 can Kornlet
1 egg
3 teaspoons Worcestershire Sauce
1 cup buttered cracker crumbs
Melt butter, add flour mixed with dry seasonings, and pour on gradually the milk. Add Kornlet, egg slightly beaten, and Worcestershire Sauce. Pour into a buttered baking-dish, cover with crumbs, and bake until crumbs are brown.
Martin’s Specialty
½ tablespoon onion (finely chopped)
2 tablespoons butter
1 cup chopped cooked chicken or veal