TASTY EGG DISHES.

Timaru Herald, Volume CXXV, Issue 18659, 30 August 1930, Page 15

TASTY EGG DISHES.

Now that eggs are becoming cheaper and more plentiful the following dishes will come as a welcome change. Take three hard-boiled fresh eggs to half a pound of sausage meat. Shell the eggs and put them in cold water for a few minutes. Take out and coat over thickly ' with the sausage meat, taking care not to spoil the shape of the egg. Beat up another egg and brush the covered eggs with it, roll in fine bread-crumbs and fry them a nice golden brown. Send to table with potato chips, serve hot, and garnish with fried parsley. Egg Cutlets. Take two ounces of butter, one ounce of flour, one slice of chopped ham, three fresh hard-boiled eggs, one and a half gills of milk. Melt the butter in a small saucepan, stir in the flour gently and stir until smooth. Add cold milk and stir until it thickens. Add chopped ham, pepper and salt to taste, and eggs chopped finely. Cook five minutes and turn out on a floured board and leave until cold. Make into small cutlets, egg and breadcrumb and fry. Decorate with fried parsley and serve with squares of nicely buttered toast. Coral Eggs. One cupful of stewed tomatoes, two eggs, one teaspoonful each of salt and sugar, chopped parsley and grated onion, and a dash of pepper. Put the tomatoes into a saucepan with the seasonings. Beat the eggs and pour over the tomatoes, stirring lightly with a fork until cooked. Serve hot with potato chips. Eggs en Cocotte. One egg for each person, one ounce of butter, salt, pepper and chopped parsley; a little cream. Butter the required number of little fireproof casseroles, break an egg carefully into each, sprinkle with salt and pepper, and put into a fairly hot oven until set. Sprinkle over the parsley when cooked. Put a teaspoonful of cream on each and serve at once in the casseroles. Tomatoes and Egga. Remove the seed part of six largesized tomatoes, break an egg into each and bake for 15 minutes. Put the insides of tomatoes in a saucepan with a little butter, pepper and salt. Bring to the boil and pour into the centre of a dish, arranging the tomatoes round the edges and serve hot. This makes a nice breakfast dish. Canape of Eggs. Take four eggs, three sardines, one teaspoonful of butter, one teaspoonful of sauce and eight rounds of toast. Boil the eggs hard, shell and cut in halves across. Take the yolks and chop them up. Skin and bone the sardines and chop them finely. Put all together, well seasoned, into the eggs. Put a email piece of butter on each. Have ready the toast, well buttered, and stand the eggs on the top of the toast. Put into the oven to get hot and serve.

Nothing spoils furs like damp, especially foggy dampness. If your furs have been exposed to damp, leave them in a warm room overnight, afterwards smoothing them with a soft silk handkerchief to remove dust.