Making Luncheon Or Supper - Thursday - Lesson 251
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Thursday - Lesson 251
Egg Sandwiches Cottage Cheese
Cake Iced Tea
Egg Sandwiches
Chop fine the whites of 4 hard-cooked eggs; press the yolks through a sieve and add to the whites. Moisten to the desired consistency with salad dressing and spread between thin slices of bread. Cut into any shape desired.
Cottage Cheese
Heat thick sour milk slowly over hot water until curds separate, strain through a fine sieve or cloth, drain for several hours and season, p. 53.
Preparing The Meal
About 10 m before lunch prepare the egg sandwiches, the eggs having been cooked in the morning. Serve the cottage cheese, also made in the morning, on lettuce leaves; cut some cake, chop some ice for the tea and serve the lunch.
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