LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 668, 16 September 1921, Page 2

LADIES’ COLUMN.

(By “Ru-ru.”) In continuing last- week’s meatless dishes, “Ru-ru” is giving- recipes of eggs cooked in different ways. Eggs contain, for their volume, a greater quantity of nourishment than any other article of food. There are so many different ways of cooking them, one can have a great variety of dishes. The shepherds of Egypt had a singular way of cooking eggs, without the‘aid of fire. They placed them in a sling which they turned so rapidly that the friction of the air heated them to the exact point required for use. Now a days it is a very easy matter cooking eggs, as so many useful cooking utensils, such as egg-poachers, etc., have been invented, so that there is no need to resort to such a primitive method. So many cooks spoil eggs in theboilim>' through forgetfulness or miscalculation. They are either over or under-cooked. A certain way to avoid this is to put the eggs into cold water, and by the time the water boils the eggs will be just delicately cooked, and are considered much more digestible than by putting them into boiling water, and also prevents the shells from cracking. * Eggs Cooked without Boiling. Put some boiling water into a large basin and let it remain for a few seconds, then turn it out and lay in the eggs. Roll them over to takechill off shells and prevent them cracking. Pour boiling water from the kettle on to the eggs until they are completely immersed. Cover the basin with a plate instantly and let it remain for .12 minutes. The eggs will then be found to be perfectly cooked, and more delicately than in any other way. . Baked Eggs. * Six eggs, 2oz of grated cheese, 2ox bread crumbs, Vooz butter, 1 teaspoonful of cropped parsley, salt and cayenne. Method. —Butter 6 small paper cases or cups, sprinkled with chopped parsley and some of the salt and cayenne, and break an egg into each. Sprinkle over the cheese, then the crumbs, and put a little bit of butter on top. for five minutes. Scuffed Eggs (Excellent). Hard boil 6 or 8 eggs. ’ Shell them, then make a slit lengthwise in each, and carefully remove the yolk. Put all the yolks into a basin with 2oz ot butter, 3 teaspoonfuls of anchovy sauce, 1 teaspoonful of chopped parsley and a little salt and pepper. Work these ingredients well together, then carefully fill in the whites of eggs with the mixture. Press the edges of the whites well on to the mixture, so as to hide the slits. Dip each egg in flour. Then beat ut an egg, brush the stuffed eggs over with it; then roll in browned bread crumbs and fry in boiling fat a golden brown. /These are excellent hot or cold. Curried Eggs. Hard boil as many eggs as required. Mix 2 teaspoon ful's curry powder into a paste with a little stock. Then add gradually remainder, of stock (lVz pints). * Grate small onion and add also salt. Let it simmer gently until cooked. Then thicken with a little flour. Cut eggs in half lengthwise and pour gravey oveix Serve very hot with wall of well cooked rice round tlie dish. \ * A Siuipie Savoury. Put loz butter in saucepan and when melted stir in 2 eggs, 1 tablespoonful of anchovy sauce, W teaspoonful chopped capers, - pinch cayenne. Stir mixture till it begins to set, then spread on hot buttered toast. Lunchedn Dish. " Hard boil some eggs, cut lengthwise. Take out yolk and mix it finely, add chopped beetroot, pepper and salt, and a little cream. Replace mixture in whites and serve on foung lettu'ce leaves. Savoury Omcieif Three or 4 eggs, lftoz butter, 2 table spoonfuls milk. Beat eggs til: thick, add milk and half the butter, melt the rest in the pan, and when it bubbles pour in mixture (first adding little very finely chopped onion, ditto parsley, little thyme, pepper and salt. Cook until it sets, and let it slide on to warm dish, and as it slips off turn one side on to the other, so that it is the shape of a half-moon. Egg Cutlets (Very good). Three hard boifed eggs, loz butter, IVjoz flour, 1 gill of stock or milk, 1 raw egg. Method.—Melt butter, stir in flour, add stock and cook until it leaves the sides of pan clean. Then take off fire, add yolk of raw. egg and the hard boiled eggs chopped finely. Season with pepper and salt and lemon. Warm up and then put on a dish to cool. Make into cutlets, dip in egg and browned crumbs and fry in boiling fat. Add parsley stalks or pieces of macaroni for end of each. J Egg Sandwiches. * Thin bread and butter, sprinkled with mustard and cress. Lay, on hard boiled eggs in slices. Coyer again with mustard and cress. Sprinkle with pepper and salt, cover with a slice of buttered bread, and cut into triangular pieces. Cocoanut Drops. filb flour, lb cornflour, 1 4‘b sugar* -V,b butter, 141 b cocoanut, 2 eggs. Method.—Beat butter and sugar to cream, add eggs, beat well, stir in flour and cornflour, mix cocoanut . m last. Bake in moderate oven. Kisses. (Very good.) Two tablespoons butter, fucup cornflour, 34 breakfast cup flour, 2 eggs, 1 heaped teaspoon baking- powder, -4 cups sugar, any essence for flavouring. • Method.--Beat butter and sugar to cream, add beaten eggs. Mix baking

pcwcler, flour and cornflour, and add to mixture. Beat till light. Place on hot tray in teaspoon lots, and bake till light broWn. When cold spread with thin layer of jam. and press together. f Ladies’ Fingers. 3 4Lb butter, 3oz sugar, 1 egg, 1 breakfast cup flour, 1 teaspoonf-ul baking powder. Method.—Beat butter and sugar to a, cream and egg unbeaten. Sift in flour with baking powder added, flavour with essence. Shape and roll in sugar.* Put on cold floured tray i*n hot oven for *4 hour. Sugg? Biscuits. Three eggs, Mlb butter, ft lb sugar, lib flour, ft teaspoon carb. soda, essence .vanilla. Mix to moderately stiff dough, roll out, cut into shapes, brush with milk. Sprinkle with coarse sugar and bake in moderate oven. THINGS -FEMiNBIME. The small details of a toilette count so much in the general effect that their choice should be most carefully made, and after due consideration. The wrong hat, * foot-wear, even gloves or ornaments, will often mar the effect so much that it amounts to spoiling the whole appearance. So many women ( have a queer pexwersity in choosing ‘just one wrong thing, often quite a superfluous ornament, to complete an otherwise admirable toilette, and with disastrous results. The whole effect should be studied, and when any particular style is chosen, everything’ should be strictly in keeping. If a suit of any special style is being worn, it would mar the whole result if shoes .or hat of quite unsuitable style were worn with' it. Light fancy shoes, for instance, with heavy coat and, shirt, or a lacey or fussy hat. Stockings. Very thin silk hose worn with a heavy coat or cloth costume looks so entirely out of place that they not only spoil the ensemble, but tends to the' ridiculous. If they are the only match, and therefore worn under compulsion, the ugly transparency can be avoided and quite a rich appearance attained by wearing a second thin pal’r u.ndpi' tjiemi Thelse tteecf not necessarily be silk. ©loves. White silk gloves with a heavy jcloth’ costume look utterly out of place, but strange to ~say, white kid gloves have not the same effect. Rut dark gloves of a. suitable tone are usually in better taste for out-door wear. Veils. Comparatively few women know how to adjust a veil properly. Most veils are put on in quite a slovenly fashion. Very often screwed underneath the chin instead of catching it neatly round the neck. The floating veils are. quite wrong in effect with certain costumes, .where the line is all trim and neat, and tend to make the wearer look dowdy and untidy. Worn with a dust coat or motor costume they are quite permissible, or with a light walking costume. ‘ Long chains and dangling ornaments, if worn with a costume tna: is meant to. achieve its chic by a certain severity or austerily of line.make a false note that spoils the entire result. MRS GRUKESY. Most .-people have heard of Mrs Grundy, whose opinion has been so freely‘cited whenever the proprieties were in question, but it is probable a .good many do not know anything more about her than her name. Mrs Grundy, came into existence when Morton’s capital comedy. “Speed the Plough,!’ came upon the boards about tGO years ago. She was not an actual character of the play, but is continually quoted o y Dame Ashwon as an authority on morals, manners, and behaviour, to the discomforture of honest, if somewhat rough and uneducated Farmer Ashwell. “Fie_ Turnmas, whatever would Mrs Grundy say.” is fired at him whenever _ he commits any solecism, until she is a veritable thorn in • bis flesh. It is doubtful "whether Mrs Grundy *s as not as purely hypothetical a personage, as So-irv Gamps’ equally opinionative fv .end. Mrs Harris, but poor Farmer Ash well never has the courage to retort like Betsy Prig, “I don’t believe there ain't no such person.” “Ru-ru’’ is offering as n prize a large and handsome box of best English chocolates for the best cake recipe. not necessarily a block cake, any fancy Kinds rnay.be entered. AM re- ■ nines most be serf in to “Ru-ru,” care "Times,” by September 23. Result. will be published on September 30.