Tasty and Topical

Otago Daily Times, Issue 23931, 5 October 1939, Page 14

Tasty and Topical

BERKSHIRE EGGS Take two eggs, one small onion, streaky bacon, a few dabs of butter, salt, pepper, thyme, and sage. Butter a flat casserole dish, sprinkle with the finely cut onion, and break in the eggs. Chop some sashers of cold, streaky, boiled bacon over the eggs and add little dabs of butter. Season with pepper and salt, a little chopped thyme and sage. Cover over, and put into a hot oven for about 10 minutes or until eggs are set. RHUBARB LEMON PIE Take three cupfuls of diced rhubarb, one cupful sugar, one tablespoonful flour, one egg (beaten), three-quarters of a teaspoonful grated lemon rind, one tablespoonful lemon juice, half a cupful of water, short pastry. Line a piedish with pastry and fill with diced rhubarb. Mix sugar and flour and stir in beaten egg, lemon rind and juice, and water. Cook over boiling water until slightly thickened, pour over rhubarb, and top with a lattice crust. Bake in a hot oven for 10 minutes; then reduce heat to moderate and bake for 20 to 30 minutes longer.