|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||7 1⁄2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Chopped pimento||2 Tablespoon|
Melt butter in saucepan; add celery and green pep- per.
Cook slowly until vegetables are tender.
Blend in flour and salt.
Add milk; cook, stirring constantly, until thickened.
Add eggs and pimento; heat.
Serve on hot buttered toast points or biscuits.