"I usually make it with an equal amount of each. Lard makes a more tender crust than butter, and a whiter crust, but I think butter gives it a better flavor."
Bettina and Ruth had reached home by this time, and Bettina brought out the materials for Ruth's pie. "I'll give you ice-water to moisten the pastry," said she; "it isn't necessary, but it is really better in the summer time. And while you're mixing in the shortening with this knife, I'll be cooking some eggs hard for eggs a la goldenrod which I am going to give you tonight."
"Eggs a la goldenrod!" exclaimed Ruth, "How good that does sound!"
"It is a very good luncheon-dish, but I find it also good for dinner when I'm not having meat. I think it looks appetizing, too."
"I must learn how to make it. You know Father comes home at noon, and it is hard to think of a variety of luncheon-dishes. I usually have eggs or cheese in some form or other, but 'eggs a la goldenrod,' are new to me."
"We also have cottage-cheese tonight," said Bettina. "I plan to make it about once a week. Ruth, I believe I hear Bob now! Well, he'll have to wait half an hour or more for his dinner!"
That night they had:
Eggs a la Goldenrod Potato Cakes
Strained Honey Cottage Cheese
Bread Butter
Apple Pie Coffee
BETTINA'S RECIPES