THE USE OF EGGS

New Zealand Herald, Volume LXIX, Issue 21349, 25 November 1932, Page 4

THE USE OF EGGS

TEMPTING THE INVALID

SOME HELPFUL RECIPES

Tho following entries were among those which were accepted in tho competition for four ways of using eggs:— Miss S. Graham, 19 Norwood Road, Bayswatcr, Auckland, N3. Preserving Eggs in Bran.—Blb. of fresh bran will preserve 10 or 12 dozen of eggs, and will serve a second time. A number of wooden boxes arc required for the packing, and these should bo perfectly clean, dry, and free of smell. Line them with several sheets of newspaper. Now take a bottle of salad oil, examine each egg carefully, rub it well, so that it is thoroughly covered, and placo each as finished on a large tray. Cover the bottom of tho boxes with a thick layer of bran, at least two inches in depth, and placo the eggs in, sharp ond down, in such a way that they do not touch each other. Cover with an equal thickness of bran, and fo on till tho box is full, taking care that a thicker layer remains on the top of tho receptacle. Keep in a cool dry place.

Angels' Food.—Two cups fresh milk, quarter cup sugar, two eggs, essence of lemon, three dessertspoons gelatine. Place the well-beaten yolks of the eggs, milk, sugar and lemon in saucepan. Let all just come to the b'lil, remove from fire, and allow to cool; then stir in the gelatino that has been dissolved in a littlo hot water. When nearly cold stir in the stiffly beaten whites of the eggs, and put in a mould to set. Turn on to glass dish and servo with vanilla custard or stewed fruit.

Omelet lor Invalids.—One new-laid egg, a teaspoonful milk, salt and peppor to taste. Divide the yolk and whito of egg. Put the former in a basin with the salt and pepper and beat up well, mix in the milk. Now beat up tho white of egg to a stiff froth with a pinch of salt, and then put it to the yolk and mix together very lightly. Have ready an omelet pan greased with lard, put it over tho firo and see that a curl of smoke rises from it before tho mixture is put in. Let the omelet just set over the fire, using a flat knife to see it does not catch underneath; then hold tho pan for a minute or two before the fire to colour the top, or in a very hot oven, then slip on tho hot dish and servo at once. Everything connected with omelet making should be dono as quickly and as lightly as possible.

Bombay Toast—Two eggs (well beaten), half tablespoonful cream or milk, butter, half teaspoonful curry powder, half teaspoonful essenco of anchovy. Put all tho ingredients into a saucepan, stir the fire till * the mixture thickens. Servo on buttered toast.

Mrs. R. Duxfield, Jun., c.o. Mr. W. Moars, Ngaruu Road, Waitoa:— Eggs to Preserve,—Whatever excludes tho air prevents tho decay of tho egg. What I havo found to bo tho most successful method of doing so, is to place a small quantity of salt butler in the palin of tho left hand And turn tho egg around in it, until every poro of tho egg is closed. Then dry a sufficient quantity of bran in an oven (bo sur o you havo the bran woll dried); then pack tho eggs with the small ends down in a layer of bran and another of eggs until your box is full; then place in a cold, dry place. Tf done when newly-la id, they will retain tho sweet milk and curd of a now-laid egg for at least 8 or 10 months; they may be boiled, poached or fried. Any oil will do, but salt butter never becomes rancid, and a very small quantity of butter will do a very largo quantity of eggs.

Coronation Pudding.—Four ounces of butter, half a pound oL flour, ono tablespoon of coffco essence, threo ounces of currants, two ounces of almonds, four ounces of sugar, one teaspoon of baking powder, two eggs, half a teaspoon of vanilla essence, and little milk if necessary. Beat butter and sugar to a cream, mix in coffee essence, beat tho eggs, and add them by degreas with tho flour, beat mixture well with a wooden spoon, add currants and almonds blanched and chopped, and a little milk if needed. Mix i'ruit thoroughly into the pudding, add baking powder last. Grease a mould, put mixture in, twist a piece of greased paper over top and steam for two hours. Serve with coffee sauce.

Coffee Sauce.—Two teacups of wsfpr, two dessertspoons of coffeo essence, four tablespoons of sugar, half a teaspoon of vanilla essence. Boil water and sugar for seven minutes, add essence and flavouring. "Boil two minutes, pour into sauce J 11 .?-

Voal Souflle Savoury.—Put a tablespoonful of butter in a saucepan, and when molted, stir in a tablcspoonful of Hour. Season with cayenne pepper, nutmeg, anchovy sauce, and salt. Pour in half a pint of boiling milk, in which an onion has been cooked. Stir till smooth, add to it half- a pint of chopped veal, and heat all together. Draw tho pan aside, and add tho beaten yolks of two eggs. When tho mixturo is cooled sufficiently, add tho beaten whites of tho eggs. Set in a greased baking dish, placo mushrooms on it. and bako in a hot oven for 20 minutes. Servo at once.

Invalid Beef Ten Oustard. —Tho following forms a. nico change for the invalid from ordinary beef tea and is usually much appreciated. Beat up two yolks and orio white of new-laid eggs, add a pinch of salt and a small cupful of good beef tea, made either from fresh beef or any good beef cssonco. Put it into a small "basin, and steam it over a saucepan much smaller than tho basin, so that tho latter will not touch (ho bottom of the saucepan. Tho water should only simmer. '1 he custard may be baked by putting it in a small dish and placing in tho oven in another dish of water till set.