Squaw Dish

Fry six thin strips of bacon and remove to warm platter. In the bacon grease scramble six eggs very slowly. As soon as they begin to thicken the least bit, add 1 cupful canned corn, 1 1/2 teaspoonfuls salt, and 1/2 teaspoonful pepper. When the eggs are done, put in a mound on platter and arrange bacon around the edges. Chopped green pepper, fried a few minutes in the bacon grease before adding the eggs, improves this dish.

Effie M. Hudson

Muskegon county, Michigan

Scalloped Eggs

4 hard cooked eggs
2 cupfuls of white sauce
3/4 cupful of cooked material - ground ham, flaked fish, or chopped chicken
1/2 cupful of bread crumbs
1 tablespoonful of butter

Arrange alternate layers of sliced eggs and other cooked material in a buttered baking dish. Pour white sauce over the mixture; cover with bread crumbs, dot with butter, and brown in a moderate oven. Serve in the baking dish as a main dish for luncheon or supper. Serves 6.

(From Successful Farming magazine, dated September 1930)