DISHES FOR TO-DAY

Bay of Plenty Times, Volume LXVII, Issue 12825, 21 August 1939, Page 6

DISHES FOR TO-DAY

egg dishes put flavour INTO MENUS By Judith Wilson “Man cannot make an egg, but the clever cook can certainly make a lot of things with it,” So says an amusing, leaflet called “The Proud Story of the Humble Egg” that has just reached my desk. Reading further I can see that the French, who know a bit about cooking, say: “The chef is the slave of the egg.” Certainly every homemaker knows how versatile a food an egg is. In addition, it does eight distinct things to make baking easier and to make everyday dishes more appetizing. The egg can leaven, by forming bubbles; it can check crystallization; it can emulsify; it can thicken; it can coat; it can bind ingredients together; it can clarify; it can garnish. Any of the following egg recipes will make your meals more tempting: BAKED EGGS ROYALE 6 large potatoes, baked 6 eggs 2 tablespoons butter 6 slices cheese J teaspoon salt A dash of pepper. Choose large baking potatoes, scrub -thoroughly and bake until soft. Cut off the tops and scoop out the meat. Use about two-thirds of the potato and save the rest for soup or a creamed dish. Mix 1 tablespoon butter, salt and pepper with the potato, mash until smooth and return to the baked shells. Put a thin sllice of cheese into eaJch potato and break an egg, over this. Dot all over with small bits of butter and return to a,hot oven to bake for 15 or 20 minutes. Serve at once. I like to add a little hot milk, or cream to the potato pulp and beat until fluffy before returning to the shells, 1 but this is a matter of taste. FIG TORTE 4 eggs ' - . | cup sugar i pound dried figs J cup candied orange peel i cup chopped nuts 1 cup cracker crumbs 2 tablespoons water J teaspoon salt • 1 teaspoon baking powder | teaspoon vanilla. Separate the eggs and beat the yolks until thick and lemon-coloured. Add the sugar gradually, beating af r ter each addition. Chop the figs and orange peel fine, mix with the nuts and cracker crumbs. Add the water. Fold in the yolk mixture. Add the salt and baking powder to the egg whites and whip until very stiff. Add the vanilla and fold into the other mixture. Pour into well-greased and floured pan and bake in a slow oven about 40 minutes or until the cake springs back from the touch. Serve hot or cold with whipped cream or pudding sauce. SCRAMBLED EGGS WITH SAUSAGES 4 tablespoons shortening 6 eggs i cup milk or cream i teaspoon salt 2/3 cup cooked sausages, diced Pepper.;

Melt the fat in a double boiler. Beat the eggs until the whites and yolks are mixed, add the milk, salt and pepper and stir well. Turn into the food pan and cook until creamy, scraping, bottom and sides of the pan. Add the cooked sausages and serve at once on crisp buttered toast. DATE KISSES 2 egg whites 1/8 teaspoon salt. 1 cup powdered (not confectioners’) sugar 1 cup walnuts, finely chopped 1 cup chopped dates Beat the egg whites until foamy add the salt and beat until stiff. Beat the sugar in gradually and stir in the nuts and dates. Drop by spoonfuls on greased baking sheets and bake in a moderate oven 15 minutes. Remove from the sheet while warm and cool on a rack. This makes about 3 dozen cookies.