EGGS À LA GOLDENROD. Closely resembling creamed eggs in composition and food value, but differing from them somewhat in appearance, are eggs à la goldenrod, which are illustrated in Fig. 16. This is, perhaps, even a more attractive dish if it is nicely made than creamed eggs, and many persons who do not like hard-cooked eggs find this dish agreeable and are able to digest it.

• 2 c. milk
• 2 Tb. fat
• 2 Tb. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 4 hard-cooked eggs
• 6 slices of toast

Heat the milk. Brown the fat in a saucepan, add the flour, salt, and pepper, and mix well. Then add the hot milk and stir until the sauce thickens. Chop the whites of the hard-cooked eggs into small pieces, and mix them with the white sauce. Arrange the toast on a platter and pour the sauce over it. Put the hard-cooked egg yolks through a sieve or a ricer and sprinkle them on top of the white sauce. Serve hot.

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