Enjoy the Egg Season

New Zealand Listener, Volume 29, Issue 743, 9 October 1953, Page 22

Enjoy the Egg Season

OUSEWIVES are wisely making the most: of the egg season, using them freely to make luncheon and dinner dishes, as a change from meat, or to make meat go further. Make a point also, of preserving eggs now, at the beginning of the season. For my own part, I prefer the liquid egg-pre-servative, and follow the manufacturer’s directions. You are supposed to allow 2 inches of liquid above the top of the eggs; and a good spoonful of glycerine added is considered helpful in lessening evaporation. In any Case, after eggs have been in the preservative for about 3 months, the pores are sealed and they will keep. If you have to move, you can take them out of the liquid and wrap them in paper, to pack them; but don't wipe the. sea] off! Many housewives have found their preserved eggs perfectly fit for cooking: even after 18 months. Savoury Devilled Eggs Six hard-boiled eggs, shelled and sliced thickly. Melt 2 tablespoons butter over low heat, and add 2 tablespoons chopped green peppers if obtainable; if not, use chopped onion. When tender, stir in 2 tablespoons flour and blend smooth, adding gradually a teaspoon of mixed mustard, 2 tablespoons. chili sauce and one of Worcester, 1/2 teaspoon salt, and 14% cups milk, being careful to have this sauce very smooth; stir constantly and have the sauce without lumps. Many people use cornflour instead of flour; and some add ‘a little curry powder and a good shake of pepper, When the sauce is nice, add the sliced eggs, and let them heat through. Serve on toast. Stuffed or Devilled Eggs Six hard-boiled eggs, shelled, 4 tablespoons melted butter or mayonnaise, % teaspoon salt, speck of pepper, % teaspoon mixed* mustard, 1 _ teaspoon minced onion. Cut shelled eggs in halves. lengthwise or crosswise. Carefully remove yolks and lay whites aside in pairs. Mash yolks, then add remaining ingredients. Refill whites with this mixture. If for salad or as a garnish leave in halves, rounding the filling somewhat. If for picnics, level off filling, put together in pairs and wrap in waxed paper. Variations: To the 6 mashed egg volks add 2 tablespoons of any of the following, together with 6 tablespoons melted butter or mayonnaise, and seasonings to taste. Minced cooked ham, tongue, crab, lobster, shrimp or celery, mashed sardines, minced pickles or stuffed olives. Or, omit the salt and add a tablespoon of anchovy paste or sauce. Cheese Crumb Souffle One cup scalded milk, 1% cups fine soft breadcrumbs, 1%2 cups. grated cheese, 4% teaspoon each of salt and paprika, 1% teaspoon baking powder, 4 eggs. Pour the scalded milk over the crumbs and the cheese; add the seasonings and the baking powder. Separate the eggs. Beat the yolks till light and creamy and the whites until stiff. Combine now the yolks with the first mixture and then fold in the whites. Bake in buttered dish, or in individual dishes, about 30 minutes, moderate oven (350 degrees or regulo 4). Serve at once. Variations: Substitute for the cheese 1% cups finely-minced cooked fish, or

shrimps, or finelyminced ham _ with Y teaspoon mustard and 2 tablespoons grated onion. or 1¥2 cups minced veal or chicken

mixed with 14 cup finely-minced celery and a few drops of onion juice. Canadian Eggs This was a favourite when we could get tinned Canadian salmon. We must now use any preferted tinned fish. To a cupful of mashed fish (no bones) allow % to % cup mashed potato, salt and cayenne to taste, a good teaspoon (or dessertspoon) of vinegar. Blend it all into a thick paste. Shell your hardboiled eggs and cover them thickly with this paste. Dip each in beaten egg, roll in crushed cornflakes (or wheatflakes) and fry in deep smoking*hot fat. When hot and brown ‘(they need no actual cooking), drain on soft paper and serve, Scrambled Eggs with Kidneys For 5 people allow 2 lb. short pastry, 6 sheeps’ kidneys, 3 or 4 eggs, 1 oz. butter, chopped parsley, salt and pepper. Line pie plate with short crust, and bake brown, Skin and halve kidneys, roll in flour, pepper and salt. Stew them slowly with smell amount of water till tender. Flavour well. Melt 1 oz. butter in frying-pan, break in eggs and scramble them. Fill pastry case with stewed kidneys, cover with scrambled eggs. Serve very hot. : Anchovy Eggs . Boil the eggs hard. and let get cold. Cut them across, take out the yolks and mash them with butter and anchovy sauce to taste. Fill the whites with the mixture. Sardines may be used instead of the anchovy sauce. Season with pepper to taste. Podched in Curry Sauce Mince an onion finely and brown in butter in a frying-pan. Mix a teaspoon of curry powder smoothly with % cup of milk. Pour this into the pan, and let it boil, Break eggs carefully into the mixture and let them poach gently. Squeeze a little lemon juice over when serving on toast.