“Eggs in Nests” Savouries.

Timaru Herald, Volume CXLIII, Issue 20891, 22 November 1937, Page 14

“Eggs in Nests” Savouries.

For each person allow an egg, an ounce of rice, an >unce of grated Parmesan cheese. Wash the rice and it 1 salted water until tender—about 20 minutes. Drain well and dry in a warm oven. Add half the cheese to the rice, season with salt and pepper and a little chopped parsley, mix well, and make nests of the mixture on a greased baking tin. Into eacji break an egg, season lightly, sprinkle with grated cheese, and

bake for about five minutes in a hot oven Preserving Brass. Brass and copper candlesticks, trays, etc., may be kept from tarnishing by a thin coat of clear lacquer. Wipe the cleaned brass over with a cloth dampened with methylated spirits and dry it thoroughly. Brush the lacquer on with a small paint brush. Let it dry and apply a second coat. This may be removed any time by softening with methy-

lated spirits, and then washing with hot soapy water. Raisin Pie. One cup water, half pound raisins, one and a-quarter tablespoons flour, one egg, half cup castor sugar, quarter cup golden syrup, one tablespoon butter, half teaspoon spice, quarter cup walnuts, quarter cup dates, quarter pound short pastry. Cook the raisins water and syrup. Cover and simmer one hour. Remove from the fire. Add the flour creamed

with the butter and spice. Cook until thick and boil for five minutes. Take the mixture off the fire and add the egg yolk. Pour into the cooked pie shell. Beat the egg white, stir in the nuts, sugar and chopped dates. Pile the meringue on top of the tart and brown in a slow oven. Braised Veal Chops. Take six rib veal chops, quarter cup minced onions, two tablespoons shortening, three-quarters cup hot water, table-

spoon and a-half flour, two tablespoons cold water, one teaspoon salt, four medium potatoes and cup and a-half diced carrots. Brown the chops and onion in the fat, using a frying pan. Remove the chops and place in a casserole. Pour the water and quarter of a cup of any vegetable juice or vegetable water into the frying pan in which the chops were browned and thicken with the flour mixed to a smooth paste with a little cold water. Season with salt and pour over the chops. Add the diced carrots.

Cover the casserole and bake in a moderate oven for an hour. Pare the potatoes and cut up into small chunks. When the veal has been in the oven for about 30 minutes add the potatoes to the casserole, cover and cook for another halfhour. Dutch Cutlet. One pound beef steak, half small minced white onion, salt and pepper, a quarter of a pound of bacon rashers, two cups rich brown stock, one cup

breadcrumbs, parsley, pinch brown sugar, a grate of nutmeg. Put steak through a sausage machine twice, add flavourings and breadcrumbs, and bind together with beaten egg. Form into a flat cake. Place in a greased baking dish and add .stock (if stock is not sufficiently dark top of cake with rashers of bacon, cover top o cake with rashers of bacon, cover with buttered paper, and bake in a moderate oven Qne hour. Add a little glaze to gravy, allow to reduce by boiling without lid for five minutes, brush a

little over meat, and serve remaining gravy separately. Garnish with parsley, slices of grilled tomato and remaining bacon made into rolls and grilled. Cauliflower Salad. Prepare a cauliflower as usual, boil in salted water, drain and leave until thoroughly cold. Prepare a dressing with vinegar, salt, sugar and pepper and pour over the cauliflower. Garnish with slices of egg, crisp breadcrumbs and slices of lemon.