The following recipe for Savory Eggs is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The first production run of 15th Anniversary Edition (2005-2020) USB stick sold out quickly, but a second batch should be available for ordering in a few weeks,
- 6 hot hard-cooked eggs
- Salt and pepper
- 1/4 cup hot cream
- 1 cup hot thin white sauce
- Chopped parsley
- Anchovy paste
- 6 slices hot buttered toast
- Cut the eggs in two lengthwise and remove the yolks.
- Mash the yolks.
- Add seasonings, cream, parsley, anchovy, or any desired relish.
- Reflll the whites.
Place on slices of toast and pour the white sauce over them.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!