Recipe: Scalloped Eggs

A quantity of carbohydrate is added to EGGS when they are scalloped, for the white Sauce and the cracker crumbs that are used in this dish supply this food substance. The cold meat that this dish requires and that should be well chopped into small pieces may be left-over from roasted, stewed, or even broiled meat. As this provides an additional amount of protein, the dish on the whole serves as an excellent substitute for meat with carbohydrate added.

(Sufficient to Serve Six)

  •  2 c. milk
  •  2 Tb. fat
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. flour
  •  1 c. cracker crumbs
  •  4 hard-cooked EGGS
  •  1 c. chopped cold meat

Heat the milk. Brown the fat in a Saucepan, add the salt, pepper, and flour, and mix well. To this add the hot milk. Cook until the Sauce thickens, stirring constantly. Grease a baking dish and place in it 1/3 cupful of the cracker crumbs. Over the crumbs arrange two of the EGGS sliced thinly, and on the top of the EGGS put half of the meat. Repeat by adding a layer of 1/3 cupful of the crumbs, the remaining EGGS sliced, and the remainder of the meat. Pour the white Sauce over all and arrange the remaining 1/3 cupful of crumbs on top. Bake in a moderate oven for 1/2 hour. Serve hot from the baking dish.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)