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SNAPSHOT COOKERY.

WHAT CAN BE DONE WITH EGGS. Boil them hard, cover with sausage meat, fry in deep fat, and serve as cold supper wish, in a bed of lettuce. Devil them, boil for eight minutes, peel them, cut in half and take out the yolks. Make a paste of the yolks, a little butter, salt and cayenne. Fill eggs and stand them up in dish. Make a sauce with some thick brown gravy, piquante sauce, and a little French mustard, pour over the eggs, and serve very hot, sprinkled with parsley. Serve with black butter sauce. This is made by cooking some butter until brown and then adding some vinegar. Pour over the baked eggs. With rice. Beat up four eggs with salt and cayenne. Melt two ounces of butter and add to it four ounces of rice, season well, and stir over the fire, adding the eggs three chopped and boned sardines, and three chopped anchovies. Serve on fried bread. In rolls, Split some breakfast rolls, remove the soft dough and spread liberally with butter. Fill with chopped hard-boiled eggs mixed with anchovy essence and seasonings, fill the shells with mixture and bake. With spinach, by breaking the egg carefully on a dish of cooked spinach, covering with white sauce and grated cheese and baking.

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/THD19300726.2.75.3

Bibliographic details

Timaru Herald, Volume CXXV, Issue 18629, 26 July 1930, Page 15

Word Count
217

SNAPSHOT COOKERY. Timaru Herald, Volume CXXV, Issue 18629, 26 July 1930, Page 15

SNAPSHOT COOKERY. Timaru Herald, Volume CXXV, Issue 18629, 26 July 1930, Page 15