Add Cheese to Egg Dishes

New Zealand Herald, Volume LXXV, Issue 23009, 9 April 1938, Page 7 (Supplement)

Add Cheese to Egg Dishes

SOME SAVOURY SUGGESTIONS

J]GG dishes are a great standby for the housewife, particularly for light luncheons. Like all foods, however, eggs need variations, and the following recipes will Jbe found helpful. Cheese is h delightful savoury and combines excellently with eggs to form some attractive dishes. Cheese Puff.—Take 2joz. finely-grated cheese, 2 yolks and 3 whites of egg, loz. butter or margarine, loz. flour, £ pint milk, seasoning. Melt the butter in a saucepan, stir in the flour, and when well blended add the milk and bring them to the boil. Boil for a minute or two, keeping the sauce stirred, then draw aside. Add the finely-grated cheese, then the beaten egg yolks and seasoning to tasto. Whisk the whites to a stiff froth and fold them in lightly. Turn the mixture into buttered ramequins and bake it in a fairly hot oven until well puffed up and golden brown. Serve at once with finelygrated cheeso sprinkled over. Sufficient for six puffs. Sauce. —Three tablespoons butter, J cup flour, 1J cups milk, £ teaspoon salt, pepper, Soz. packet cheese, shredded.

Melt butter and blend in flour. Gradually stir in milk until thick and smooth. Season with salt and pepper. Add cheese, stirring slowly until melted. Pour over toasted sandwiches and serve at once. This recipe makes four portions.

Carrot and Cheese Omelette.—One small minced onion, li cups cooked diced carrots, i cup milk, salt, pepper, 3 tablespoons butter, 4 eggs, i cup tasty cheese, shredded. Sauto onion in two tablespoons of the butter -until golden brown. Add carrots and cook about three minutes longer. Season with salt and pepper. Separate eggs. Beat yolk until light and yellow, add milk; then fold into whites which have been beaten until stiff, but not dry. Turn into omelette pan, in which remaining butter has been melted. Cook slowly until set. Spread carrot mixture lightly over omelette, sprinkle with cheese, and bake about five minutes in a moderate oven, liemove and turn, halves of omelette together. Serve at once. Enough for six. Scalloped Cheese and Eggs with Tomatoes.-—Six shelled, hard-cooked eggs, 1. cup sharp cheese, shedded, 3 cups soft' breadcrumbs, 4 tablespoons melted butter, 2 tablespoons minced onion, 2 teaspoons salt, pepper. Cook tomatoes and onions together for five minutes, seasoned. Arrange tomatoes, eggs, cheese, crumbs and butter in alternate layers in an uncovered casserole, reserving a layer of cheese, crumbs and butter for the top. Bake in moderately hot oven for 30 minutes. Serves six.

Cheese Tritters.—Take 11 cups milk, ilb. cheese, 1 beaten egg, 1 teaspoon paprika, & tablespoons flour, 1 small grated onion, 1£ teaspoons salt, breadcrumbs.

Place the milk-and flour in a saucepan, mixing carefully until the flour is incorporated. Bring to the boil. Cook fot two minutes. Add the finely-cut cheese, onion, paprika, and salt. Turn on to a greased plate and set to cool. It should take about two hours to become firm Enough to mould into cutlets. Mould into shape. 801 l in flour. Dip in beaten eji'g, then crumbs. Fry in hot fat until brown. Garnish with sprigs of watercresij,

Shirted Eggs .-—Three tablespoons butter, 3 tablespoons flour, 1£ cups milk, salt, pepiier, 8 eggs, Boz. packet tasty cheese, sfiedaed buttered breadcrumbs. Make sauce with the butter, flour, milk and sejisopings. When thickened and smooth, put a spoonful of sauce into individual egg dishes. Drop two eggs into, each dish and cover with buttered crutnbsi Bake in a moderate oven until egg'-whites are set. Sprinkle generously witibi shredded cheese, and return

to the oven just long enough to melt cheefie. Serve> hot. Enough for four. Venetian Eggs.—One Bmall onion, chopped, 2 tablespoons butter, 1, cup tomato soup or juice of tomatoes, £lb. packet cheesie, shredded, i teapsoon Worcestershire sauce, £ teaspoon dry mustar, salt, pepper, eggs, toast. Cook onion in butter until soft. Add toma.to soup or juice, shredded cheese and seasonings. Add beaten eggs and stir over low heat until mixture is slightly thickened. Serve on fresh toast, garnished with bacon. Enough for six. Eggs With Golden Sauce.—Four hardcooked eggs, 4 slices buttered toast, ilb. pimento cheese, shredded, 1J cups medium cream sauce.

Cut the eggs in half lengthwise and place two halves on each slice of toast. Add the grated cheese to the hot cream sauce, stirring occasionally until cheese is melted. Pour a generous spoonful over each serving of egg and toast and servo hot. Enough for four.

Cheesed Cabbage.—Take 1 cup grated cheeiio, 3 cups cooked cabbage, £ cup breadcrumbs, 2 cups milk, 2 tablespoons llour, 4 tablespoons margarine, salt and pepper. Molt the margarine, add the flour and blend well together. Stir in the milk until smooth and creamy and simmer slowly for 10 minutes. Add seasoning, cheese and. cabbage, and mix thoroughly. Put iuto a well-greased, fireproof . piedish, cover with breadcrumbs and bake for about 30 minutes.

Cheese Egjjs.—Take 4 dessertspoons grated cheese, 4 eggs, lsoz. butter, 1 teaspoon grated parsley, salt and popper. hot buttered toast. Make four pieces of hot buttered toast and keep them warm. Beat up the oggs. Grate the cheese finely and add to them. "\Vash, scald and chop the parsley finely and add this also. Mix together and season with pepper and salt. Melt the butter in a small saucepan, add the eggs, etc. Stir over a very low gas until the cheese melts and the oggs thicken and set. Heap on toast ana serve at once.

Choese andl Tomato Toast. —Take 1 medium-sized tomato, soz. butter, 2 eggs, 2 tablespoons grated cheese, salt and pepper to taste. Melt the butter in a saucepan, Add the skinned and sliced tomato and fry until cooked. Add the cheese and beaten eggs and stir over the heat until the mixture thickens. Season to taste. Pour over slices oi: hot buttered toast and serve,.

Ch<iese Pudding.—Take 3 thin slices of broad and butter, 2oz. grated cheese, 1 egg. i pint milk, J teaspoon made mustard, pepper and salt.

Spread the bread and butter with a little mustard. Put alternate layers of bread and butter and grated cheese seasoned with salt and pepper into a fireproof dish. Beat the eggs and stir in the milk. Pour the 'egg and milk over i;he bread and butter and bake the pudding in a slow oven for about 45 minutes, or until set. If this pudding is baked too quickly it will be watery.