PILGRIM COOK BOOK 73
After removing the seeds of a sweet green pepper, chop fine and add to two cakes of Blue Label cheese. Thin all with mayonnaise dressing so it can be spread easily. — Mrs. E. A. Bierdemann.
Roll plain pastry ¼ inch thick, sprinkle ½ with grated cheese (American) to which has been added a few grains of salt and cayenne. Fold, press edges firmly together, fold again, and roll out ¼ inch thick. Sprinkle with cheese and proceed as before. Repeat again. Cut in strips 6 inches long and ¼ inch wide. Bake 8 minutes in hot oven. Pile log cabin fashion and serve with salad. — Mrs. F. Nyendorf.
Bird’s Nest Toast.
Toast bread a light brown. Beat the white of 1 egg, put on top of a piece of toast and put yolk in center; put in oven to brown. — Mrs. Sodeman.
Blend 1 tablespoon flour with 1 tablespoon butter. Add ½ cup hot milk and cook thick. Add 3 or 4 hard boiled eggs, chopped fine, salt, pepper, a pinch of onion and parsley. Make into balls and fry in hot lard. — Mrs. H. G. Tischer.
Place 6 eggs in boiling water and keep the eggs simmering for 30 minutes. Then lay eggs in cold water for 5 minutes. Remove shells, cut whites in thin slices, place in a baking dish and crumble the yolks over them. Make a white sauce of 2 tablespoons butter, 2 tablespoons flour, and 1 pint milk; season with salt and pepper. Pour over the prepared eggs and spread 1 cup of buttered crumbs on top. Bake about 15 minutes in a hot oven. — Alicia K. Steinhoff.
Peel and cut in half 12 hard boiled eggs. Take out the yolks and mash smooth while warm. Mix 1 heaping teaspoon