Cable and Kitchen

New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 6 (Supplement)

Cable and Kitchen

jEaster

Eggs In Potatoes. —A few large potatoes, one egg for each potato, cheeso ° r butter, some seasoning and Peel and wash potatoes and dry i cloth. Heat some dripping in a * a in S tin, put in potatoes, sprinkle with little salt. Bake in a moderately hot oven until cooked, about li hou™.slice readv remove from fat, cut a thin si off top and scoop out a space l ar 8 onough'for an egg P Grate a 1 tto cheese or put a small piece of butter m each cavity, season with pepper .and salt, stand in dish, break one egg into each potato carefully. Put them into a warm oven until eggs are set. Serve hot. Fried Eggs with Anchovies.-— Fry t e eggs very crisply'in hot bacon fat, turninf them over carefully so that the whites are brown and crisp, keeping.the volks soft. Remove the eggs and keep them hot, and then fry some pieces ot I,read-one for each egg—which you have trimmed to a round or oval shape. When these are brown and crisp remove them and spread each one with a mixture of chopped fillets of anchovies and chopped parsley worked to a paste. Place the eggs on top of each piece of fried bread, season with pepper, ana serve very hot. Egg Salad. —Two lettuces, two hard boiled eggs, loz. butter, one teaspoonful made mustard, salt, one teaspoonlul lemon juice. Cut the egga in half with a wet knife, remove the yolks and masn with a fork, add the butter, mustard, lemon juice and a little salt. Beat until smooth. Cut a small piece from the end of each of the halved whites so that they will stand upright. Fill the inside with the yolk of egg and mixture. Serve on a bed of lettuce and with perhaps slices of tomato, cucumber and watercress. This makes a delicious luncheon. «Easter Eggs."—Make a blanc mange of milk and corn-starch; Bweeten and flavour to taste. Have ready one dozen egg shells which have been carefully opened at the small end and contents removed. Fill these with the blanc mange which has previously been divided into six part 3 and each part mixed with different colour pastes (vegetable colourings, chocolate, etc., can be used). filled stand on ice until perfectly cold, then remove the shells carefully. Send to the table in glass dish; serve with whipped or plain cream. These "Easter eggs" are oftentimes a great joy to the little folks .

Egg Surprise.—Take some larg^ evenly sized potatoes of the floury kind,wash and scrub them well, dry them and bake them in their skins in tho oven. When they are quite cooked—this can be judged by piercing them occa-i sionally wth a skewer—remove them, ; cut them in halves and scoop out most of the insides. Put a little piece of butter, salt and pepper and a littl* seasoning in each potato case. The sea* sonings can be varied according to, taste, things such as grated cheese,, chopped ham, tomatoes —the two latter, previously cooked —being examples.. Drop a raw egg into each " case," put a little dab of butter on each yolk, also salt and pepper, and place the potatoes in the oven until the whites of the eggs are set. Scrambled Eggs with Cheese.—Break' into a bowl two eggs for each person. Add salt and pepper and beat them lightly, but not too much. Meanwhile melt a piece of butter in a thick saucepan —jf your pans are thin, it is better to cook the eggs in a small saucepan standing in a vessel of boiling water, in other words au bain Marie —pour in the eggs and cook them very slowly, stirring all the time, turning them well over and keeping the sides of the pan well scraped. When the eggs are nearly set add, for each person, a heaped teaspoonful of grated cheese. Stir this well in, put the eggs into a hot serving dish and decorate the top with little triangles of bread crisply fried in buttei; or bacon fat. Eggs with Tomatoes and Mushrooms,; Trim and cut into small pieces one rasher of streaky bacon, and fry it with a little butter until it is well melted. Add one onion peeled and chopped finely and cook until soft and brown. Peel and chop finely one tomato and one mushroom, add these to the other ingredients, and season with salt and pepper. Cook slowly, stirring occasionally, until you have a soft and wellfixed puree. Meanwhile have ready your little fireproof cocottes, warm them, put a little of the mixture in them and drop an egg on top of each one with a tiny piece of butter on each yolk. Place the cocottes in a shallow pan of boiling water and cook them in this until the whites are set —the yolks, of course, must remain soft- —which should taks seven or eight minutes.