Try Some of These

Evening Post, Volume CXV, Issue 35, 11 February 1933, Page 21

Try Some of These

:. Egg Dishes.—Eggs have long been, recognised as V good, substitute for meat, so if yoii cannot tackle roast mutton this hot weather, these savoury 'egg dishes will fceep you going. First is a "new idea for poached eggs. Butter :some slices .'of toast and put a taste of bloater paste or, meat extract on also. Poach." the yolk's only of the eggs,ana •put one on each piece of'tOßßt. Then beat up the. whites with a little salt . until stiff.-. : Pour neatly over the yolks, and brown under the tgrilL .

■ Macaroni Eggs.—rThis is a light but nourishing dish. Breaa crumbs may bo used instead of macaroni. Boil 4oz ; macaroni in salted water until soft, and grate 2oz cheese. Put a little butter in the bottom of a pie-dish, then strain the. macaroni well and put some of it in the dish.' Next comes a grating of cheese, and a little butter, then more macaroni, or breadcrumbs, and so on ■until the dish is full. Beat up one egg for each person and pour it over the contents of the dish, adding a little milk or some of the water in which the macaroni was boiled, to make it all quite- moist. Grate over with breadcrumbs, and bake in the oven until the eggs are set. .

Spanish Omelette.—Scald and skin a tomato and fry in a nut of butter with one small onion cut into rings. Season and'keep hot.- Beat up throe eggs, s6&son, and cook in. hot butler. When done, -put in the savoury filling, fold over, and serve hot. :

Fish Salads.—Fish salads, ■which are some of the best for warm days, cau be -dressed with- mayonnaise or ' a iise- Orradish cream dressing. It is mora satisfactory and less expensive to mariuate or .soak the cooked and flaked fish in, a simple French dressing of oil and vinegar, pepper, and salt, 'before dressing the salad with a little mayonnaise. If you have enough flaked fish to fill about two and a half cups, mis it with and soak it in French dressing for about a quarter of an hour. , Add a wedium-sized cucumber, peeled ana cut into small pieces, a. tablospoonful of finely chopped onion, and just enongh ordinary or green mayonnaise to bind it all together. Arrange crisp lettuce leaves round the outside of the bowl or dish, pile the fish mixture in the centre, and decorate as you pleaso. Tomatoes, red or green peppers when available, radishes cut into roses, or fSlieed gherkins are all good decorations.

. Devilled Sardir.es. —One tin of sardines,'2oz butter, squeeze of lemon, and .cayenne pepper, some slices of buttered toast. Bone sardines, remove tails, and pound in a mortar with 2oz of fresh butter; sprinkle lightly with cayenne jnd put in small saucepan to get hot. When .thoroughly heated lay on rounds, or,fingers, of buttered toast, squeeze lemon juice over, and serve at once. Fried Tomatoes.—Cut the tomatoes into thick slices, dip them in beaten

egg, then in -'breadcrumbs seasoned -with sugar, pepper, and salt. Fry in.butter for proforence.

Tomatoes with Eggs.—Boil some ripe tomatoes to a pulp and put through a coarse sieve. To every pouna of pulp ada three fresh, well-beaten eggs, a little finely-chopped onion, pepper and salt, and; fry in melted butter very lightly, ana .-, serve hot. on rounas of toast, removing the crusts. Fruit Splitters.—Half a pound selfraising, flour, 4oz of lard, one tablespoonful of granulated sugar, a small pmch of salt, 2oz of seedless raisins, loz w^l ea- ]peel ' milk t0 mix- :mx th<3 salt with the flour, and sift them. Eub in the fat with the tips of the fingers, lnen stir m the sugar ana raisins, slice the peel thinly, ana add it. Then stir ! in-sufficient milk to form a dough that is soft enough to roll easily and yot not at all sticky. Roll out on a floured board until rather more than half-an-meh in thickness. Cut into rounds .with a cutter or wineglass. Bake about 15 minutes on a greased tin in a hot vlryhot PlitOpeD 'bUtter' aild Be™