USE OF EGGS

Wairarapa Times-Age, 26 July 1939, Page 8

USE OF EGGS

SOME SAVOURY DISHES.

TRY THESE RECIPES.

Baked Eggs in Macaroni. Take 4 eggs. 1 tablespoonful butter. 1 tablespoonful flour, 1 cupful milk. 1 cupful grated cheese, 1 teaspoonful salt, .J teaspoonful pepper, 2 cupfuls hot cooked macaroni.

Melt the butter and stir in flour, gradually add the milk and cook for five minutes, stirring until smooth and thickened. Add cheese and seasonings and cook until cheese is melted. Place macaroni in buttered baking dish, cover with cheese sauce, make four deep hollows, and drop an egg in each depression. Bake in a moderate oven for about fifteen minutes, or until eggs are set.

Burgundy Eggs. Take 4 poached eggs. J cupful breadcrumbs, 1 cupful grated cheese, salt and paprika, i cupful brown sauce. Place poached eggs in a buttered shallow baking dish which has been dusted with two tablespoonfuls each crumbs and cheese, salt and paprika. Pour sauce over top and dust with remaining two tablespoonfuls each of crumbs and cheese. Place under griller for about five minutes or until cheese is melted. Eggs in Aspic. Take 2 or 3 hard-boiled eggs, aspic jelly, cream, lettuce. Prepare about one pint of aspic jelly. Set a little at the bottom of six dariole moulds. Slice the eggs and place a layer on jelly when set. Set another layer of jelly and continue until the moulds are full. Lay aside to set and turn out on to a bed of lettuce. Garnish with tomatoes and salad cream.

Poached Eggs on Sweet Corn. Take 1 tin sweet corn, 4 or 5 eggs, salt to taste.

Drain the liquid from a tin of sweet corn and heat in a double saucepan. Sprinkle with seasoning and place in a casserole or flat dish. Poach the eggs carefully and place on top of the corn. Serve with a suitable sauce.

Stuffed Eggs. Take 4 hard-boiled eggs, i .teaspoonful chutney, i teaspoonful chopped parsley, loz chopped ham or tongue, a piece of butter, egg and breadcrumbs, fat to fry.

Boil the eggs for twenty minutes and leave in cold water for a few minutes. Shell and halve lengthwise. Take out the yolks and mix well with the other ingredients. Fill up the centres with the mixture and join the halves together. Roll lightly in flour and egg, and breadcrumb each. Fry in deep fat until a golden brown. Drain and serve very hot. Devilled Eggs.

Take 4 hard-boiled eggs, 2 tablespoonfuls grated cheese,. J teaspoonful mustard, salt, cayenne, 1 ■ teaspoonful vinegar, 1 tablejpoonful melted butter, milk, salad.

Cut the eggs in halves lengthwise. Remove yolks, mash or force through a sieve, and add cheese seasonings, vinegar, butter, and enough milk to moisten. Fill egg-whites and put halves together. Wrap in waxed paper and chill. Serve on a green salad. Russian Eggs.

Take H tablespoonfuls gelatine, -I cupful cold water, 2 cupfuls chicken stock, salt, pepper, 2 tablespoonfuls sherry, 6 devilled eggs, 2 tablespoonfuls lemon juice, 12 sli,ces tomato. Soften gelatine in water for about five minutes; add bailing hot stock and stir until dissolved. Add seasonings, sherry, and lemon juice. Leave to get cold. Place half a devilled egg cut-side up in each cup or mould and pour slightly thickened gelatine mixture over egg. Chill until firm. Unmould and serve each on a slice of tomato. ’ BROWN SAUCE. Take 1 tablespoonful butter, 11 tablespoonfuls flour, ;; cupful beef stock, dash of pepper. Melt butter, stir in flour and cook until browned, stirring constantly, gradually add stock, stirring until mixture boils, then cook three minutes longer, stirring occasionally, add seasoning and use as required.