2 tbsp. chopped pimiento
3 eggs
Make white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Add the corn, pimiento, and beaten egg yolks. Fold in beaten egg whites and pour into buttered baking dish; bake in a slow oven until firm (about 30 minutes). Serves 5.
CREAMED VEGETABLES
Use 2 cups of vegetable to one cup of white sauce No. 2 (see [page 7]). In making the white sauce use the water in which the vegetables have been cooked, rather than plain water. Pour the white sauce over the vegetables and mix gently with a fork so as to preserve the dices, squares, strips, or slices of vegetable. Variety may be obtained by adding grated cheese, diced pimiento, shredded green pepper, chips of broiled bacon, or celery salt to the white sauce.
STUFFED BAKED POTATO
6 medium sized potatoes
2 tbsp. butter
1 tsp. salt