GOOD RECIPES

Hauraki Plains Gazette, Volume 51, Issue 3134, 22 June 1942, Page 2

GOOD RECIPES

DEVILLED ' SAUSAGES

EGGS WITH CHEESE SAUCE Boil lib sausages for about 8 minutes, then remove skins. Cut in two lengthwise, then across. Mix together i teaspoon made mustard, 2 tablespoons tomato sauce, 1 teaspoon Worcestershire sauce, 1 dessertspoon grated cheese, salt and pepper to taste. Dip sausages in this and: place them on rounds of buttered toast. Place under griller until well browned, adding a little more sauce if too dry. A little shredded bacon may be sprinkled on top. Scotch Woodcock Take 2 egg-yolks, 1 gill cream (or cream and milk in equal parts), anchovy paste, pieces hot toast, butter., cayenne, salt to taste. Cut the toast into 2-inch squares, butter well, and spread them with anchovy (or bloater) paste. Season the egg-yolks with a little cayenne and salt, when slightly beaten add them to the hot cream, stir over the fire until they thicken sufficiently, then pour preparation over the toast and serve as hot as possible. Baked Eggs with Cheese Sauce Take 6 hard-boiled eggs, 1 teaspoonful minced parsley, f pint cheese sauce, 1 tablespoonful butter, li tablespoonfuls breadcrumbs, 1 teaspoon finely minced onion, milk, salt and pepper to taste. Halve the eggs lengthwise, while hot. Melt butter in a saucepan. Add onion and cook for a moment. Re-> move yolks and add to the butter and onions. Moisten with a little milk. Add to mixture in pan with parsley. Season to taste. Stir over a low heat for a moment or two, but do not allow it to boil. Form mixture into balls and replace in half whites, butter a shallow fireproof dish. Arrange eggs side by side in dish. Cover with hot cheese sauce. Sprinkle with a few breadcrumbs mixed with equal quantity of grated cheese. If eggs have been kept hot, brown under griller; if not, brown in top of a hot oven.