WATKINS COOK BOOK

Cheese and Egg Dishes

CANADIAN OMELET

3 eggs

4 cup milk

1 tablespoon flour
6 slices of pork

Salt and Watkins
Pepper

Black

Cut the pork in slices, place
in a pan with enough water to
cover and let cook for five
minutes; remove the water and
fry the pieces. Mix the flour
with the milk, add the beaten
eggs and place this mixture in
the pan containing the pork.
Cook on a slow fire or in an oven.

CHEESE CROQUETTES

1 cup bread crumbs
2 tablespoons butter
2 cups grated cheese
2 eggs

Salt and Watkins
Pepper

Frying fat

Black

Mix the butter, bread crumbs,
cheese, add the seasoning and
the beaten eggs. Make it into
balls, fry in deep fat, place on
paper and serve hot.

WHITE SAUCE

4 tablespoons butter

4 tablespoons flour .

Salt

3:cups milk

Watkins Black Pepper

Melt butter in a saucepan,

add flour and seasonings and stir
until smooth, add milk, either

«17>

cold or scalded, pouring on
gradually and stirring constant-
ly. Cook until smooth and thick,
being sure that the mixture does
not burn.

BAKED TOMATOES

6 tomatoes
6 slices bacon

Stuffing

6 tablespoons bread crumbs
3 tablespoons cheese
1 beaten egg

Salt and Watkins
Pepper

Black

Cut a circle around the top of
each tomato and remove the
pulp. Fill the cavity. with a
stuffing composed of bread
crumbs, cheese, seasoning, the
pulp of tomatoes and a beaten
egg. When the tomatoes are
filled, replace the tops and bake
in an oven for about 20 minutes,
after having wrapped each to-
mato in a slice of bacon.

EGGS IN NESTS

1 egg
Salt

1 slice of toast

Separate the white and the
yolk of the egg, beat the white
until very stiff and add a little
salt to it. Place this on a slice
of toast and shape it in the form
of a nest, and make a small
cavity in the middle in which to
place the yolk. Bake in a hot
oven till it is all well browned.
Serve hot with a white sauce.