"I usually make it with an equal amount of each. Lard makes a more tender crust than butter, and a whiter crust, but I think butter gives it a better flavor."
Bettina and Ruth had reached home by this time, and Bettina brought out the materials for Ruth's pie. "I'll give you ice-water to moisten the pastry," said she; "it isn't necessary, but it is really better in the summer time. And while you're mixing in the shortening with this knife, I'll be cooking some eggs hard for eggs a la goldenrod which I am going to give you tonight."
"Eggs a la goldenrod!" exclaimed Ruth, "How good that does sound!"
"It is a very good luncheon-dish, but I find it also good for dinner when I'm not having meat. I think it looks appetizing, too."
"I must learn how to make it. You know Father comes home at noon, and it is hard to think of a variety of luncheon-dishes. I usually have eggs or cheese in some form or other, but 'eggs a la goldenrod,' are new to me."
"We also have cottage-cheese tonight," said Bettina. "I plan to make it about once a week. Ruth, I believe I hear Bob now! Well, he'll have to wait half an hour or more for his dinner!"
Eggs a la Goldenrod Potato Cakes Strained Honey Cottage Cheese Bread Butter Apple Pie Coffee
3 hard-cooked eggs 3 T-butter 3 T-flour 1-1/2 C-milk 1/2 t-salt 1/8 t-pepper 1/8 t-parsley
Melt the butter, add the flour, salt and pepper. Mix well. Add the milk gradually. Cook until a white sauce consistency. Add chopped egg-whites. Pour this mixture over slices of toast arranged on a platter. Force the yolks through a strainer on top of the sauce on the toast. Garnish with parsley and serve hot.
Form cold seasoned mashed potato into cakes two inches in diameter. Dip the cakes lightly into a little flour. Allow one tablespoon butter and one tablespoon lard to get very hot in a frying-pan. Put in the cakes, brown on each side, and serve.
1 qt. sour milk 1 t-salt 1/4 t-paprika 1 T-cream
Place thick freshly soured milk over a pan of hot water, not boiling. When the milk is warm and the curds separate from the whey, strain off the whey in a cheese cloth. Put into a bowl, add salt, pepper and cream to taste. Stir lightly with a fork.
Two--Always roll one way and on one side of the pastry.