No date on this handwritten recipe. Card is a standard size index card, color is green. Mushrooms & Eggs 1/2 pound mushrooms 4 eggs 1 T butter 1 T parsley few drops onion juice 2 T flour 1/2 teas salt 1/8 teas pepper 2 c rich milk 4 teasp. grated cheese Sautee mushrooms in butter […]

Vintage magazine recipe clipping. Date and magazine unknown. Piping hot, crusty brown, nice for lunch or supper are CRISP EGG CUTLETS For 8 cutlets you’ll need: Thick white sauce, 1 cup Eggs, hard-cooked, coarsely chopped, 5 Parsley, chopped, 2 tablespoons Paprika, 1/4 teaspoon Bread crumbs, fine dry, 3/4 cup Egg, slightly beaten, 1 Water, 1 […]

This is a page clipped from Parade Magazine Dec. 28, 1958. Article and recipe by Beth Merriman, Parade food editor. Recipe follows picture below: Home cooking with a French accent by BETH MERRIMAN Parade food editor THERE IS A NEW paperback cook book called the Art of French Cooking (Bantam Books, 35 cents), which is […]