SUBSTITUTE FOR MEAT

Wairarapa Times-Age, 29 September 1939, Page 8

SUBSTITUTE FOR MEAT

EGG RECIPES. Rich in protein and fat, eggs make a valuable substitute for meat. In fact, no other food has packed away, in such a small space, so much concentrated food value. And no other food offers so many possibilities for producing delicious, nourishing meals at short notice. Here are a few suggestions:— Hidden Eggs Eggs, breadcrumbs,. . salt, cayenne, and butter. Well-butter some small glass fireproof dishes and sprinkle with crumbs. Break egg into each one. Sprinkle with salt and cayenne and few crumbs. Bake in moderate oven till set. Then turn on to hot dish and serve at once with hot cheese or tomato sauce. Kippered Eggs Take 4 eggs, 4 sardines, chopped parsley, salt and pepper. Boil the eggs hard; cut them in halves, and scoop out the yolks, skin and bone sardines, mix well with the egg-yolks, parsley, salt and pepper; fill each half of egg-white with this mixture. Sprinkle over a little chopped parsley, stand between two deep plates over a saucepan of boiling water until thoroughly heated. Serve on rounds of fried bread garnished with parsley. Sausage Eggs Hard-boiled eggs, sausage meat, flour, salt, pepper, egg glazing, breadcrumbs, frying fat, parsley. Remove the shells from the eggs. Divide sausage meat into as many pieces as eggs, and flatten out, using a little flour on the hand to prevent sticking. Lay the egg on the piece of meat, season, then carefully mould it round the egg, completely covering it. Dip in egg glazing, then toss in crumbs. Wet fry till a golden brown, drain on paper and serve very hot, garnished with small sprigs of parsley. Egg and Bacon Tart Half-pound rashers of bacon, 4 eggs, cayenne, 6oz shortcrust. Make the shortcrust, cut one-third off. Roll out larger piece into a round, and line a well-greased sandwich tin or pyrex tart plate. Remove rind from bacon. Cut in halves and lay in the bottom of pastry. Sprinkle with cayenne. Break eggs into cup, then slip on to the bacon. Roll out small piece of pastry large enough to cover tin, and do so carefully. Pinch the edge all round. Bake in a moderate oven 30 to 40 minutes and serve hot or cold.