Gold Cake Recipe

Put five hard-boiled eggs through a vegetable press, or chopper. Put one
tablespoonful of butter and two of flour into a saucepan, add a half pint
of milk, stir until boiling, add a half cup of stale, unbrowned bread
crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash
of pepper and a half teaspoonful of onion juice; add the eggs, mix and
turn out to cool. When cold form into cutlets, dip in egg and then in
bread crumbs and fry in smoking hot fat. Serve with plain cream sauce.
These with peas make an exceedingly nice luncheon dish.

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