Food for Groups

(YIELD    24)

1 c margarine
1 c flour
2 t + 2 tsp worcestershire sauce
2 t + 2 tsp prepared mustard
4 tsp salt
3 qt    milk
24 hard boiled esgs, sliced
24 slices toast

procedures:
1. melt fat, blend in flour. add seasoning, gradually stir in milk.
2. cook, stirring constantly until thickened.
3. add eggs, do not stir, heat to serving temperature.
4. serve on toast

Source KJFSC

(YIELD: 24 2 SL, SERVING)

25 eggs
2-2/3 c. milk, liquid
1 tsp.  salt
50 slices bread
8 t. margarine or butter

procedure:

1. beat eggs, add milk and salt,
2. spread a little margarine or butter in a heated fry pan.
3. dip bread in egg mixture, cook in fry pan over low heat until browned on one side.
4. turn bread, putting a little more butter under each slice. brown other side.

Source: KJFSC