1931 The Art of Drinking More by Dexter Mason

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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