TRY EGGS LIKE THIS.

Cromwell Argus, Volume LXIII, Issue 3249, 6 February 1933, Page 2

TRY EGGS LIKE THIS.

New Ideas for Light Meals.

Ingredients: Scrambled eggs, peas, young broad beans, French beans, young carrots, butter. Method: The vegetables should be cooked in the usual way and well drained of all water. The French beans should be finely shredded, and the small carrots cut in thin slices. Put 2 ozs. of butter In a saucepan, and when hot put in all the vegetables, mix well, and season with salt and pepper. Now put these vegetables in a vegetable dish, keeping 2 or 3 tablespoonfuls of them to be mixed with the eggs. Pour the eggs over the vegetables and serve. Eggs Mollet With Rice. —The difference between an ordinary boiled egg and an egg mollet is that with the former, it would be impossible to remove the shell from the egg without breaking the egg, whereas, with the latter, the yolk still remains soft and yet it is sufficiently set for,the egg to be shelled. Ingredients: Eggs Mollets, rice, grated cheese, butter, salt and pepper. Method: Wash the rice well and put It in boiling water —the water should be on the full boil add 1 heaped teaspoonful of salt. Boil fast for exactly 13 minutes, then put the rice on a wire sieve, and at once put it under the cold water tap, stirring it well with a wooden spoon. Shake the sieve, so as to drain away the water. The rice should then stand for about one hour so that all water may evaporate. Butter a fireproof gratin dish, put the rice in it and arrange the boiled eggs neatly over the rice. Sprinkle with 2 ozs. of grated cheese, season with salt and pepper, moisten with 2 tablespoonfuls of melted butter, and put In a moderate over fpr 20 minutes.