Two or Three Eggs

New Zealand Listener, Volume 31, Issue 795, 15 October 1954, Page 22

Two or Three Eggs

¢¢ AS long as I have two or A three eggs in the house," says Mother, "I can always knock up something nice"; and now that eggs have returned to an ordinary normal price, we feel free to make up the many tasty little luncheon dishes, or supper savouries, or light yet tasty Sunday evening meals, all of which are so pleasant in summer time. Children are supposed to have a minimum of four eggs a week; but with eggs in puddings and sauces, the whole: family gets far more than that, to everyone’s advantage. Eggs are said to lose quality at ordinary roomtemperature and should be kept cold. Egg-sauce This is a very useful sauce, to serve with smoked fish or steamed fish, or small left-overs of chicken, rabbit, veal -any white meat. Just make a white sauce, and to it add hard-boiled eggs, cut in rings. Makes a somewhat meagre left-over dish into quite an attractive meal. Here is the sauce: Two tablespoons butter, 2 tablespoons flour (wholemeal if liked), 1% cups milk, pinch salt and pepper. Melt butter, stir in flour ard seasoning, removing pan from heat as you do so. Then gradually stir in the milk, and continue stirring. Bring to the boil and cook till thick. To this may be added finely-chopped parsley, or chopped crayfish or grated cheese with a dash of mustard and a few drops Worcester sauce, as well as the sliced’ or chopped hard-boiled egg. Chocolate Egg Custard Two eggs. 1 pint milk, 2 dessertspoons cocoa, 3 or 4 dessertspoons sugar, Mix cocoa to smooth paste with some of the milk. Boil remainder and stir on to it. Return to saucepan, bring to the boil and boil 1 minute, then cool slightly. Beat eggs and stir the hot cocoa and milk on to them. Pour into jug and add sugar to taste. Stand jug in saucepan of boiling water (or use a doublé saucepan) and cook until the custard thickens. keeping it stirred occasionally. Be careful not to overheat it, or it will curdle. When ready remove from hot water and add vanilla or almond essence to taste. Chocolate Jelly Sponge Dissolve 1 packet jelly crystals (any flavour) in 1 breakfast cup hot but not boiling water. Beat 2 egg yolks till creamy. and mix well with 12 pint milk and 1 dessertspoon cocoa, Heat. this slowly. until slightly thickened. It must not boil. Allow both dissolved jelly, and milk and egg mixture, to cool, Then add stiffly-beaten egg whites to milk mixture, and slowly stir all into the jelly mixture. Whip all lightly together, and set in a mould. Serve with cream and custard. Bobotie Two pounds fresh mutton, 1 large slice white bread, 1 cup milk, 2 onions chopped finely, 2 eggs, juice 1 lemon and 2 tablespoons vinegar, 8 chopped almonds, 4 drops almond essence, 1 tablespoon curry, 1 tablespoon sugar, 2 tablespoons butter or fat, a few bay leaves or lemon leaves, pepper and salt. Mince the meat, soak bread in milk and squeeze. Fry onions in butter till golden brown. Mix all ingredients except 1 egg. Beat this egg, add the cup of milk. Put mixture into a piedish, pour over beaten

egg and milk. Stick the leaves into top of meat. Bake till custard is set and meat well done. Serve with rice. If

curry powder is not strong, use more, as dish must have strong curry flavour. May be made with cooked meat. Apple Spice Cakes Two tablespoons butter, 4 scant tablespoons sugar, 2 eggs, 1 teaspoon spice, 8 tablespoons flour, 2 teaspoon baking powder, 1 dessertspoon milk, 2 cooked apples, some thin warm icing, a few chopped almonds or nuts. Cream butter and sugar, add eggs and beat well. Add flour, baking powder and spice, which have been sifted together. Spread a teaspoon of the mixture in a greased patty tin, place 4% teaspoon cooked apple in centre, and cover with a little of the cake mixture. Bake in a fairly hot oven. When cold, cover with pink icing and decorate with chopped nuts. Californian Omelette Soak % cup breadcrumbs in 42 cup of milk for 15 minutes, Then season with pepper and salt. Separate whites from yolks of 4 eggs, and beat each well. Add yolks to the bread and milk, then lightly cut in the whites. Pour all into hot buttered pan, and cook on low flame till delicately brown and set. Can be finished in oven if liked. Fold and turn out on hot dish, Before folding over, spread with hot thick tomato puree; or 2 spoonfuls of cooked asparagus tips; or add %% cup cooked or canned asparagus tips to the yolks. Taranaki Omelette . Beat 3 eggs lightly and add 3 tablespoons milk and 1 tablespoon chopped parsley. Melt about 42 oz. butter or fat in pan and put in some chopped cooked potato and 2 or 3 rashers of bacon chopped up, without rind. Fry for a few minutes. Then pour in the eggs, stir a little, and cook till set, lifting the sides at first, to let the liquid run over. Fold over into half when browned underneath, and serve at once. Uncooked Ice Cream . Whip very stiffly 2 egg whites with a pinch of salt. Beat in 1 tablespoon castor sugar, and the 2 egg yolks. Then add 1 cup cream, not whipped, and 1 cup of top milk in which has been thoroughly dissolved 1 tablespoon castor sugar, 1 teaspoon gelatine, and a little essence of vanilla. Place in refrigerator, and when half frozen, mix again thoroughly, and continue to freeze. This is enough for 8. It is good to take a little of the milk and warm it to dis- solve the gelatine.