LIGHT LUNCHEONS FOR FOUR.

Taranaki Daily News, 1 August 1931, Page 7 (Supplement)

LIGHT LUNCHEONS FOR FOUR.

SOME GOOD EGG DISHES.

.(BY

M.M.)

■Stuffed Eggs. —Six hard-boiled eggs, half a cupful of finely chopped meat, one tablespoonful butter, one teaspoonful grated onion, salt, pepper, eggs, breadcrumbs, and frying fat. Halve the eggs crosswise, take out the yolks, mash them, and blend them with the meat and seasonings.- Refill the cavities, pressing two halves firmly together. Roll in flour, brush with beaten eo-n- and toss in breadcrumbs. Fry in deep, hot fat; drain and serve with a border of spinach, and (separately) a tomato cream sauce. Baked Eggs.—Six hard-boiled eggs, three tablespoonsful minced ham, two tablespoonsful softened butter, one teaspoonful mustard, a few drops of Worcestershire sauce, paprika, one and a half cupsful white sauce, and buttered crumbs. Shell the eggs and cut them in halves; take out and mash the yolks, adding the meat aim seasonings, with a little milk or cream, if necessary, to moisten. Replace the mixture in the cavities, and .arrange the fil’ed eggs in a greased baking dish. Pour white sauce over all, sprinkle, generously with buttered crumbs, to which a little grated cheese may be added if desired, and bake for 20 minutes in a hot oven. Stuffed Eggs in Aspic—Take four hard boiled eggs, two tablespoonsful of minced parsley, four sardines, one tablespoonful minced pimento, two tablespoonsful melted butter, one and a half cupsful aspic jelly, and some sliced stuffed olives. Halve the eggs crosswise, remove and mash the yolks and add to them parsley, pimento, sardines (skinned, boned and mashed) and butter,, seasoning with salt and paprika. Use this mixture to refill the cavities. Pour a little aspic jelly into a moistened mould, and arrange the eggs on this, adding more jelly as that in bottom of mould begins to set. Add sliced olives as desired, and more jelly to fill up the mould. When cold and set, turn out and garnish with ■ parsley and additional olives.