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TIPPLE AND SNACK
EGGS IN CHEESE SAUCE
Boil hard the required number of fresh
eggs. Peel off the shells and cut the eggs in
halves. Lay them in the chafing dish, and
pour over them the following sauce:
Sauce
Using a double boiler, melt a heaping table–
spoon of butter, then blend in one of flour.
Now add a cup and a quarter of milk, and
blend the sauce. When it is creamy add one
cup of grated American cheese, and allow
the sauce to double-boil until the mixture is
smooth and creamy. Pour this over the
eggs which you have laid in the chafing dish,
and sprinkle paprika over the top.
CODFISH CAKES
These are without a doubt the most deli–
cious, light and fluffy cakes I have ever tasted.
3 heaping cups riced potatoes
2 cups of shredded codfish (flake)
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