EASY SUPPERS

Evening Post, Volume CXXIII, Issue 100, 29 April 1937, Page 19

EASY SUPPERS

Attractive supper dishes are sometimes rather difficult to find. Catering arrangements often come to a halt while we stop to wonder! "What on earth can we have tonight?" These recipes may provide a pleasant solution to this problem. SAVOURY EGGS. Hard-boil an egg for every person, shell it, and allow it to cool. Cover it with a coating of sausage meat, egg, and breadcrumb it lightly, and fry until brown. When cold, cut the egg sharply in two lengthwise, scoop out the yolk, and mash it well with a teaspoonful of tomato ketchup and a pinch of salt. Return to the two halves of the white, and arrange the halves of egg upon a bed of lettuce. Hard-boiled eggs may also be cut in two, and the yolks mixed with mashed sardines, or anchovies before being piled into the whites. The halves are then placed upon a mixed salad consisting of lettuce, diced beetroot, shredded celery (when in season), or chicory, and a few olives. Take any left-over cold dish of fish you may have, remove skin and bone, flake it, and heat it up in a fireproof dish with a little butter and milk, and flavour it with tomato ketchup of any kind of sauce you may fancy. When it is ready, poach some eggs and lay them upon the fish. Salt and pepper them and serve at once. BAKED POTATOES. Baked potatoes in their skins may be served in various ways. Choose some large well-shaped potatoes, scrub them and bake until soft. Remove the tops, lengthwise, scoop out some of the centre, so that they are boat-shaped. Add salt and pepper, and a little hot milk. Then.break an egg inside the hollow, shred a little butter on top and return to the oven until the egg is set. Another method is to cut ofT the top of an unpeeled raw potato, scoop out a little of the middle and fill the cavity with some uncooked savoury mixture, such as minced liver, or any other juicy meat combined, if liked, with chopped parsley or herbs, or a little onion. Secure the top of the potato with string and bake until soft.