Cooking For 1966 RICE AND EGGS

Press, Volume CVI, Issue 31235, 6 December 1966, Page 2

Cooking For 1966 RICE AND EGGS

(By CELIA TIMMS) Eggs are rich in food value. Many prefer them to meat. For the busy housewife they have the advantage of being quickly and easily prepared into a nutritious and acceptable meal. This recipe for a rice mould with egg sauce is an example. You will need:— 2 cups boiled rice 2 cups grated cheese 1 cup soft breadcrumbs 5 eggs 2 cups milk 2 tablespoons tomato sauce 1 small onion 1 tablespoon chopped parsley Salt and pepper dry breadcrumbs 2 cups medium thickness white sauce. Method: Grease a ring tin well with butter and sprinkle with fine dry breadcrumbs. Mix the cooked rice, cheese and fresh breadcrumbs, pars-

ley, salt and pepper. Grate onion finely and add, with two eggs beaten with two cups of milk and the tomato sauce. Fill the prepared mould with the mixture and bake in a moderate over (350 deg for 45 minutes. Hard boil three eggs and cut into quarters. Add one cup coarsely grated cheese to the white sauce, and carefully stir in egg quarters. Turn out rice mould on to a heated platter and fill the centre with egg sauce. Add parsley.

Literary Circle.—Officers elected by the literacy circle of Canterbury Women’s Club are: circle convener, Mrs E. A. Elliott; honorary secretary, Mrs W. A. McKinney; librarian, Mrs L. C. Wood: committee, Mesdames W. G. Cogswell, R. V. Hughes, H. Hamilton, D. E. Jones, M. E. Pester, E. Ranger, R. Rimmer, and M. Waterhouse.