A New Series on the Old Betty

Like many of you, my first introduction to Betty Crocker wasn't via a website or Facebook page or even a box of cake mix, but through a cookbook…the 1956 edition of Betty Crocker's Picture Cook Book, to be exact. The worn out book, along with an electric orange Dutch oven and an incomplete set of thrifted floral china, formed the foundation of my first kitchen. As I fumbled my way around the stove and blundered imprecisely through baking projects, I turned to my trusty adviser Betty often for help. A warm, knowledgeable ally in the kitchen, Betty guided me through the fundamentals of cooking and the basics of entertaining, imparting reliable advice in the warm way she was famous for.

Fast forward a few more years, and here I am, excited to share Betty's rich heritage with you—from forgotten recipes and techniques to valuable entertaining ideas and fresh interpretations of outdated food ideas. To start things off, I present the very first recipe Ms. Crocker taught me: Eggs a la Goldenrod. This single dish is as comforting to me as a hug from my grandma. Committed to memory long ago, the unfussy combination of butter, flour, milk and hardboiled eggs feels (and tastes) elegant and yet is ridiculously easy to make. I've doubled the recipe and served it to company on many a Sunday morning, and have halved it on busy weeknights when my fridge is as nearly empty as my checking account. It's a gem, and I hope you enjoy it as much as I do.
—Meghan McAndrews

Eggs a la Goldenrod

recipe c/o Betty Crocker's Picture Cook Book

Make 1 cup Medium White Sauce*. Carefully fold in 4 hard-cooked egg whites, chopped into quarters. Serve over hot buttered toast, sprinkle with sieved (or mashed) yolks over top.

*Medium White Sauce

2 tbsp. butter
2 tbsp. flour
¼ tsp. salt
? tsp. pepper
1 cup milk

1. Melt butter over low heat in a heavy saucepan. Wood spoon for stirring is a help.
2. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth, bubbly.
3. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute.

Three Rules for Perfect White Sauce

1. To eliminate raw, starchy taste, bubble flour and butter about 1 minute.
2. For easier, smoother blending, remove from heat when adding milk.
3. For smooth velvety texture, keep stirring until thickened.