TESTED RECIPES FOR THE SUMMER

Hawera Star, Volume LIV, 20 April 1935, Page 12

TESTED RECIPES FOR THE SUMMER

Notes by Miranda.

Using Preserved Eggs,

\Y/HEN fresh eggs are dear we must fall back upon the* eggs W -we have preserved. These are generally excellent for. cooking if thev have been preserved carefully. If they; ha been-in waterglass, don't take out more than you are B om - 1 use^imnihdiatcly, as those which are left over wall very quickly become stale. One-day out of the water-glass will mean moie deterioration-than.another month ip the P^servat m 3. « « cr ,ii. s are to be used for cakes, custards or omelettes, they shovuct beShoroimhly washed under the tap before they are broken, for the soda in the water-glass has a very strong taste, and < very little of it touching the white of the egg will be sufficiic «• to give a flavour to anything. Preserved eggs are best scrambled, poached or fried, but if you especia y wis l them, a little care is needed. Pierce with a needle a til y in the shell at each end of the egg and also add about half a teaspoonful of salt to the water in the saucepan.