LUNCHEON DISHES

Wairarapa Times-Age, 27 May 1940, Page 8

LUNCHEON DISHES

NUTRITIVE PROPERTIES OF EGGS. That the nutritive properties of eggs are by far greater than that of almost any other food product is an acknowledged fact, and the recipes suggested here make excellent luncheon dishes. Omelets' are no doubt the most popular form of dishes produced from eggs, but most people find it rather difficult to turn out a well-made omelet. The eggs must be fresh, the pan very clean (it must not be washed, but wiped out while hot) and very hot, but not burning. Don’t use too much butter in the pan—about 1 dessertspoon will be enough for an omelet of 4. eggs. Delicate flavouring is another important item in the mixing. The cooking is the next step. As soon as the eggs are poured into hot pan, shake the handle with one hand and with the other stir the contents slowly at first, then quickly as the eggs begin to set. The gas must be quick, but. not fierce.

When eggs are set, tilt pan a little and gently push mixture on to one side of pan, forming an oval cushion shape or half moon. Allow it to form a very lightly brown crust, then turn out on to a hot dish and serve immediately. The pan may be placed under a griller or gently turned over and allowed to brown.

For filled omelets, when eggs are just set, place tinder griller for two minutes, then place filling in centre and fold over. Dish up and serve at once.

EGG AND NOODLE PIE. Boil lib. noodles or flat macaroni in plenty of boiling salted water until tender; drain well, and add a little butter, nutmeg, pepper, and more salt if necessary. Spread half of the mixture on the bottom of a well-greased fireproof dish, sprinkle with grated cheese. Upon this, place a layer of 5 hard-boiled eggs, cut into slices. Add another layer of noodles and cheese, then a layer of fresh mushrooms, previously cooked in a little butter. Cover with a well-flavoured white sauce (not too thick), sprinkle with a little more grated cheese, dot with butter, and cook in a hot oven for 10 minutes. MILANAiSE OMELET. Break 6 eggs into a basin, add 2 tablespoons grated cheese and 1 tablespoon top milk; pepper and salt to taste. Melt a little butter in an omelet pan. pour in a quarter of the mixture. and stir' until almost set. Now push mixture to side of pan cushion shape and allow to brown a little. Cook 3 more omelets in this way, then place them on oval slices of buttered toast; sprinkle with a little more grated cheese, place under hot griller for a few minutes to melt cheese, and serve at once. PLAIN OMELET. Beat up 3 eggs with 1 tablespoon milk, season with salt and pepper. Melt 1 dessertspoon butter or good dripping in an omelet pan, and, when smoking hot, add egg and proceed as directed. CURRY OMELET. Fry 1 large minced onion until a nice brown in 1 tablespoon butter or good margarine, add 1 dessertspoon currypowder. 2 tablespoons minced or chopped cold lean meat, 1 tablespoon white sauce, pepper and salt to taste. Cook gently for about 10 minutes. Make a plain omelet, and when ready to fold over place mixture in middle, then fold e ver. Place some well-boiled rice on a hot dish, turn omelet on to it, and serve with a sauce flavoured with curry and lemon juice. EGGS AU GRATIN. Peel and slice a large onion and fry in 1 tablespoon butter until tender and nicely browned; sprinkle in 2 level teaspoons plain flour, cook a little, lhen add { pint top milk, pepper, salt, and a little nutmeg to taste. Separate the yolks from the whites of 6 eggs, add to onion mixture with 1 heaped tablespoon finely-chopped ham. Beat the whites to a still froth, fold into mixture. Turn into a buttered gratin dish, sprinkle with a little more chopped ham. and bake in a hot oven for 15 minutes.