COOKING FOR 1968 Light Lunches For Home Gardeners

Press, Volume CVIII, Issue 31764, 22 August 1968, Page 3

COOKING FOR 1968 Light Lunches For Home Gardeners

(By CBLIA TIMMS >

In these early days of spring, most housewives are spending much time working in the garden. For them I have looked out some recipes for lunch dishes, which can be prepared quickly to give more time to pulling up weeds.

Both these easy egg dishes will serve two. For the first

you will need: 2 hard-boiled eggs 2 pieces freshly buttered toast i cup tinned soup (tomato, mushroom, celery) i cup evaporated milk Salt and pepper Method: Shell the eggs and cut each in halves lengthwise and place cut-side down on the toast slices from which the crusts have been removed. Dilute the soup with the evaporated milk or cream, season to taste and heat, then pour over the eggs and garnish with parsley or tomatoes. For the second egg-on-toast dish you will need: 1 hard-boiled egg 2 teaspoons mayonnaise, cream or tomato soup } cup grated cheese 2 slices bread i cup chopped ham (optional) Salt and pepper Cayenne Method: Shell the egg and ehop finely; add the mayonnaise, cream or soup—whichever you are using, and the cheese. Toast the bread on one side then spread the mixture thickly on the untoasted

side. Grill until bubbly and lightly coloured. Ham may

be added if desired. FISH AND CHEESE Tinned fish and cheese combine in this quickly prepared light luncheon dish, and to serve four persons you will need: 4 slices buttered toast 1 Boz tin of fish 4 oz cheese 1 teaspoon grated onion or chopped chives Parsley Pepper and salt Method: Mash fish with the onion or chives and spread on the freshly made toast, remove crusts and cut cheese into thin strips. Spread these over the fish. Grill until the cheese has melted and lightly coloured. Garnish with parsley and tomatoes.