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