EGGS

Wairarapa Times-Age, 29 November 1941, Page 2

EGGS

♦ SHOULD ALWAYS BE IN DIET. TRY THESE RECIPES. ■ Eggs, even at their highest price, should always be included in the diet, especially in the diet of children. An egg a day is a good rule te follow and when eggs are more expensive give half an egg each day to adults and, if possible, a whole egg to children. Here are a few ways to serve them:

Fluffy Omelet—One egg, 1 tablespoon water, salt and | teaspoon butter. Separate the yolk' from the white of the egg. Add water and salt to the yolk and beat until thick and lemoncoloured. Fold into the stiffly beaten white. Melt butter in an omelette pan, turn in the egg mixture and spread evenly. Cook slowly, occasionally turning the pan so that the omelette may brown evenly. When it is puffed up and delicately browned place the pan in a hot oven or under the griller to finish cooking the top. Fold and turn on to a plate. Serve with cheese, onion, or tomato sauce. Vegetable Custard—According to season and the vegetables on hand, combine the cooked vegetables cut into small dice. (Potatoes, carrots, swedes, turnips, peas, beans, etc.) Pour over these a custard mixture using:— One pint milk, 3 eggs, salt and pepper. Stand the baking dish or casserole in a pan containing cold water and bake in a moderate oven (350 degrees F.) until custard is set.

Savoury Custard.—Two or 3 eggs, 1 cup beef tea or broth (or milk and a teaspoon marmite), pepper and salt. Beat eggs, add seasonings and beef tea or broth. Strain into a buttei-ed dish, set in a pan of cold water in a moderate oven (350 deg. F.) until custard is set. Savoury custard may also be made by the addition of grated cheese or any left-over cooked vegetables, diced carrots and green peas being especially good. Proportion of cheese to use: One tablespoon to 1 cup of milk.

Cheese Fluff: Six slices bread, 1 cup cheese (grated), 2 eggs, 14 cups milk, 2 tablespoons butter, salt, pepper, paprika. Trim crusts from bread and- lay three slices in bottom of a buttered baking dish. Fit'them to cover the entire surface. Cover with grated cheese then remaining slices of bread. Beat eggs, add milk, melted butter and seasonings, and pour over the bread and cheese mixture, letting it soak into the bread so that all the milk is absorbed. Bake in ■ a moderate oven about 30 to 40 minutes until the custard is set and the bread is puffed and brown. Makes four to six servings.

Cheese Flan.—Short pastry, grated cheese, 2 eggs, 1 pint milk, salt and pepper. Line a flat tin with short pastry in which some grated cheese has been mixed. Bake this in the oven to brown and partially cook the bottom crust. Meanwhile prepare a custard by mixing 3 yolks and. 2 whites of eggs in a basin with a little pepper and salt and 2 good tablespoons grated cheese. Bring a pint of milk almost to boiling point and pour it on to the eggs gradually, stirring all the time. Pour this custard into the pastry case and continue baking untilihe custard is set and brown.