EGG CUTLETS
Make a cream sauce, using six level teaspoons of flour to one cup of milk. Dissolve the flour in the milk and then bring to a boil. Cook for five minutes and then cool and place in a bowl and add two hard-boiled eggs chopped fine and
Two tablespoons of finely chopped parsley,
One tablespoon of finely grated onion,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-quarter cup of fine bread crumbs.
Mix and then pour on well-greased platter. Cool for four hours. To mould, form into shape and then dip in flour, then in beaten egg and then in fine bread crumbs. Fry until golden brown in hot fat or vegetable oil. Serve with tomato sauce.
BAKED EGGS IN CORN CASES
Make ten corn muffins, from the following mixture: