SOME ATTRACTIVE EGG DISHES.

Star (Christchurch), Issue 17836, 3 May 1926, Page 11

SOME ATTRACTIVE EGG DISHES.

Pancakes.—Required: Quarter of a pound of (flour, one egg, half a pint of milk, a quarter of a teaspoonful of salt, lard or dripping, lemon and castor sugar. Mix the flour and salt in a basin. Make a well in the middle of the flour and put in the egg. Now pour about two tablespoonful of milk on the egg, and stir in smoothly with a wooden spoon. When this is as thick as good thick cream, add more milk until all the flour is mixed in, and half the milk. Next beat in well for five minutes, adding the rest of the milk, and let it stand for from one to two hours. When ready to begin frying, it is a good plan to strain the batter into a jug in case there are any lumps in it. Melt a little of the lard or dripping in a small frying pan, and on no account use margarine, as the pancake will probably stick to the pan. When a faint smoke begins to rise from it, pour in enough of the batter to thinly cover the bottom of the pan. Let this set, shaking it gently to prevent sticking. When it is a pale brown underneath, turn it over and cook the otherside. When that side is done, turn it on to a piece of paper, dusted with sugar. Squeeze over a little lemonjuice, dust with castor sugar, and roll up tightly, arranging on a hot dish. Keep this in a hot place while the rest of the pancakes are being made. Scrambled Eggs.—A delicious way of scrambling eggs is tp separate the yolks and the whites of the eggs, and first beat the yolk slightly. Add milk in the proportion of two tablespoonfuls to every two eggs and half an ounce of butter; season •with salt and pepper, and put this mixture into a pan. Then beat up the whites to a stiff froth, and stir them to the mixture: cook over low heat, stirring all the time until the mixture sets. Serve on neat pieces of buttered toast. This is a very good way of making scrambled eggs when the supply of eggs in the larder is low, as prepared like this two eggs make enough for three persons. Eggs “Sur Le Plat.”—Butter a fireproof china dish, and dust over lightly with Gayenne pepper and salt. Break as many eggs as you wish to serve on to the dish, keeping the yolks whole, scatter a few bits of butter upon them, and cook in a moderate oven for about ten minutes. The whites of the eggs should be perfectly set, but not hard. While the eggs are baking chop finely a little parsley, and, if liked, some lean ham, scatter these together over the eggs, leaving a white border of egg and a small piece of each yolk showing.