A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

(All measurements are level)

Eggs a la Goldenrod (Four portions)

3 hard-cooked eggs
3 T-butter
3 T-flour
1½ C-milk
½ t-salt
¹/₈ t-pepper
¹/₈ t-parsley

Melt the butter, add the flour, salt and pepper. Mix well. Add the milk gradually. Cook until a white sauce consistency. Add chopped egg-whites. Pour this mixture over slices of toast arranged on a platter. Force the yolks through a strainer on top of the sauce on the toast. Garnish with parsley and serve hot.

Potato Cakes (Four portions)

2 C-mashed potatoes
1 T-lard
1 T-butter

Form cold seasoned mashed potato into cakes two inches in diameter. Dip the cakes lightly into a little flour. Allow one tablespoon butter and one tablespoon lard to get very hot in a frying-pan. Put in the cakes, brown on each side, and serve.

Cottage Cheese (Four portions)

1 qt. sour milk
1 t-salt
¼ t-paprika
1 T-cream