Helping the Budget

New Zealand Herald, Volume LXXVI, Issue 23489, 28 October 1939, Page 6 (Supplement)

Helping the Budget

Special to the NEW ZEALAND HERALD

WHILE meat is so fexpensive, tr.v an egg meal now and then. It will be equally nourishing, and the most appetising and economical dishes can be made, especially if you lmve your own hencoop to raid for supplies. True, if eggs are merely boiled, fried or poached, tliey can soon become a trifle monotonous, but the housewife whose family is apt to exclaim, "What, eggs again!" need not necessarily strike this item from her marketing list if she uses her imagination. Spanish Ways In Spain the peasant wife makes an onion omelette that converts the everyday egg into a food of the gods. She fries thin slices of onion in deep fat until they are tender and brown, and

then wraps them up in a fluffy omelette just before it comes out of the pan. In Barcelona, housewives are getting back to normal and are turning outf their favourite egg dish. The egg is fried in deep fat until it is light brown in colour. It is then served on a plate of boiled rice flavoured with chopped and fried onions and tomatoes. Normandy Savoury Eggs In Normandy a poached egg by itself is regarded as a dietetic crime, and two poached merely double the enormity of the offence. There the poached et£g is served on a foundation of hot boiled ham, itself supported by a round of bread which has been fried

Try An Egg Meal Once a Week

crisp in butter or bacon-fat. Over the top is poured tomato sauce, and on this again sprigs of parsley' are sprinkled; but the parsley has been so rapidly fried in deep fat that it looks as though it had just been picked, having lost none of its colour. Bavarian Dish Bavarians make pancakes that are nearly all egg. Two eggs, a tablespoon of flour, another of milk, and n dash of salt, are mixed together and spread over the largest frying-pan in the kitchen. The resulting pancake may be eaten just as it is or it may be > converted into a main dish by wrapping it round fried bacon or sausage. If required as a sweet, the pancake _is spread with jam, rolled and served with a sprinkling of coarse, brown sugar. Egg and Nut Rissoles These may bo eaten either hot or cold. Cut up and boil in salted water 40/,. of macaroni. Strain well and then add somo grated cheese (about loz.), a tablespoon of chopped mixed nuts, and the beaten yolk of an egg. Cook this gently in a saucepan and then leave to cool. Form into rissoles, dip in a beaten-up egg, roll in breadcrumbs, and fry in boiling fat. Arrange on a dish with a surround of watercress or the hearts of young lettuces. Savoury Eggs Hard boil as many eggs as are required, and when they are cooked, put them into cold water. When cool, shell them.and lav in a dish. Make a savoury sauce b.V boiling a little chopped onion, chopped parsley and some mixed herbs in a bag, in a gill or so of water. When the vegetables are cooked, stir in a dessertspoon of cornflour and loz. of butter. Stir all the time until the sauce becomes thick enough, but it must not be too thick. Pour the sauce over the etrgs. sprinkle with a little grated cheese and a good layer of breadcrumbs, and put into the oven to heat thoroughly. Curried Macaroni ' Melt loz. of butter in a pan and then add one sliced fair-sized apple and a large onion, sliced. Fry for five minutes, being careful that they do not burn, and then stir in one tablespoon of ourr.v powder and two tablespoons of demerara sugar, previously mixed to a paste with a tablespoon of vinegar. Bring to the boil, and then add one quart of boiling water. Break up half a pound of macaroni into small pieces, add this to the pan and cook for !30 minutes or until the macaroni is tender; then drain. Hard boil two or three eggs, shell and out in slices, and when serving put these around the dish, alternately with some sprigs of parsley.