THE A.C.E. RECIPE

Evening Star, Issue 22146, 28 September 1935, Page 27

THE A.C.E. RECIPE

(Contributed by the' Association for Country Education.). STUFFED EGGS Now that we can use eggs more or less liberally as they become plentiful again, we have one more . food that we effn make attractive in manv forms without very much trouble. Stuffed eggs are particularly good when served in a nest ot lettuce leaves, and with a liberal amount of a good salad dressing. This is the way to prepare stuffed eggs:—*' ' ’ , ' ' : , ■ Remove the shells from hardcooked eggs and cut in halves cross-wise ; remove the j'olks and mis them with the desired seasoning or flavouring agent, together with sufficient melted butter, cream, salad _ dressing or tomato or chilli sauce, to make the yolk mixture tasty. Unless the stuffed eggs are to be whole, it is not customary to press the halves together, as this makes • rather a large service. Suitable stuffing combinations for each three eggs are:—(l) One tablespoonful chilli sauce and a few drops of onion juice; (2) three boned and shredded anchovies. i-teaspoon minced parsley, and 1 ’ teaspoon chow-chow; (3) 1 tablespoonful finely minced ham or tongue, i tablespoon tomato catsup, or mayonaisse or celery salt; (4) 1 tablespoon grated cheese, 1 fablespoon Worcester sauce, 1 teaspoon minced celery.