HOME INTERESTS.

Otago Witness, Issue 3619, 24 July 1923, Page 56

HOME INTERESTS.

EGG DISHES. Biead-and-Gheeee Omelette.—Boil half pint milk, put in half pint bread crumbs, let them soak up all the milk, then add four tablespoonfuls of grated cheese, three beaten eggs, and salt and popper to taste. Melt loz butter in an omelette pan, put in the mixture, stir it well for a minute oyer the fire, then roll it to one side of the pan, tip-

ping the pan well up. Keep the omelette in a neat crescent shape. ’When browned on that side, brown the other. Delicious Dish of Eggs.—Quarter pound cooked ham, quarter pint brown sauce, half teaspoonful lemon juice, seme stale bread, and four fresh eggs. Cut four rounds stale bread (two inches across and two inches high), scoop out the centres, and fry a golden brown in hot fat. Heat the brown sauce; ®t- lr into it the ham and lemon juice, and fill the croutes of bread with the mixture. Poach the eggs gently, trim them with a cutter, and place one on each croute, sprinkle o\er each a litile finely-chopped paisley, and serve hot, on a dish paper, garnished with parsiey or watercress. I'ried Eggs and Kite. —Parboil some rice m salted water. Then simmer till quite cooked in some good gravy, add half a teaspoonful of curry powder. When done arrange on a hot dish. In the meantime, try as many eggs as required in hot butter, taxing care not to break the volks; lift them out and place on the rice. Scatter some finely-chopped parsley over all, and serve hot, seu° Perf f, et Omelette-Take two eggs, I nop -‘ ,le u'i’ :o from wh itcs, put yolks in or ilk to 1 °“ e dessertspoonful of cream castor s-ic?-, i a< ' * nd one teaspoonfu] of l-n -’p ? ‘ 1 ’ /j lx , we h- Have the white in fi-ofh lliftl ’l aJd , lnn . ch cf 9alt ’ heat to stiff Mate *1 “5° hnue) until you can turn the Ldf "i.' 3lde down then add to the yolks, weft V ery w* ghtly with tablespoon until which » ed ' u*f“ ve read y omelette pan, in winch i incited 2oz saltkse butter. Place keep misin ,|° f *T c) ’ P" 1 the mixture, nrevpnt Tn.. 1 - cdge * lth knife to nnrter it, When golden brown brown + ath j ake ° ff firc ) held before fire to pan o left’ ii laV 5 ready hot fixate, hold the L ‘ lef , t h an< L and with the palette knife ?abVsnTn e tC r llalf ° n plate i U on one half? P f ° Ja “’ and fold ovcr the other STEAMED EGGS. and r soWn!? al ]i, CUpS ’ ,mig3 ’ or httle moulds, nJ sprinkle the greased dishes with finely?ach P anH Pa /f Lightly break an eggTnto water an V V tew pa, ‘ of homing over the ri "? in depth. Place a paper "reused d qj’ eS it does not require to be ?u?t fe't fh' h f] Uly Ul,til the are five minutes' 3 Turn,Tt he' 1 " hot h,•++„.. ai l U , oll * the eggs, serve on stewed or boikcTfish 01 ' “ “ b ° lder a,OUnd „ SWISS EGGS. cheese 180 On ashct al J d sprinkle with grated heese. On top of this gently break an e*'" ami T fc '^f son wi th Pepper and Bake Tn d th kle Wlth more grated cheese, set q ‘ ° V *T " ntll the e Sg« are just cooked tn £amC dißh the eggs are egg cutlets. she’k^and * couple of eggs, remove the and ch °P the eggs finely. Chon finely spS/oH? ° f r, ked ham - -£Ta P fable? L jonnii ot it. Melt m a pan loz of hutter ana m,x with it ioz of flour. Gradually add a teacupful of milk, and keep stirring until h 6 e fire mld b °*h S - Itera ?'’ 6 the tide of ie, add tho eggs, ham pepper salt and a quarter of a teaspoonful of 'curry < P oA ' d Spread the niixt »re on a plate to with a httl W «" C ° ld form into neat cutlets &UVZZSSS; sf eggs with cheese. ln , a saucepan a teaspoonful of butter 3?z of !!5 8 ’ three tablespoonfuls ot f^’m^ tMCk ’ « SAVOURY EGG DISH. a s P wil] th bc y ? IkS -° £ , aa ma , ny hard-boiled eggs tthet h 'TT d the cen tre of a hot cupful' "-dTtef a S bi e ed 0f r ceand “''hh lemoned Add penm e<l ,nd ,OPP r) d i onion tp the "sauce, tt fuZ nnuZ 1 season. The sauce is then poured over the arranged eggs.