RECIPES FOR THE WEEK.

Star (Christchurch), Volume LXVI, Issue 20221, 3 February 1934, Page 28 (Supplement)

RECIPES FOR THE WEEK.

Suggestions for Using Eggs. ' SOME TASTY DISHES. (By A FRENCH CHEF.) Eggs and Tomatoes. . Required: Six eggs, £lb tomatoes, 2oz butter, 2 small shallots, pepper and salt. Skin the tomatoes and chop the shallots very fine. Put half the butter into a frying pan with the shallots and fry to a golden brown. Add the tomatoes, seasoned with pepper and salt, cook slowly, add rest of butter, then whisk the eggs to a froth, and stir into the frying pan with shallots and tomatoes. Make two rounds of buttered toast, place on a hot dish and pour the eggs and tomatoes on toast. Eggs With Mushrooms. Required: Four eggs, 4 small mushzooms, 2oz butter, buttered toast. Wash the mushrooms and chop very finelv. Melt the butter in a saucepan, and fry the mushrooms in it for five minutes. Break the eggs into this and stir over a slow fire until set. Season well. Pile on buttered toast, and serve surrounded with rashers of bacon. Sausage Eggs. Shell three hard-boiled eggs and skin 41b sausages. Roll each egg in flour, then in meat. Egg and breadcrumb them, and fry m hot fat to a golden brown. Dram, halve with a sharp knife and serve on rounds of hot buttered toast with a garnish of parsley or in nests of lettuce leaves or watercress, picked and seasoned. m Egg Flaps. Hard boil three eggs and chop them op. Also beat up one egg. Stir into the beaten egg 4oz of flour gradually, aud 1£ pints of milk and mix to a batter. Add to the batter two tablespoonfuls of chopped parsley and loz of fine breadcrumbs, and the chopped eggs. Season to taste. Take the batter in tablespoonfuls and drop into boiling fat. Serve with mashed potatoes. Stuffed Eggs. Required: Three hard-boiled eggs, some anchovy essence, cream, and a little salt and pepper. Halve the eggs, take out yolks, and mix one dessertspoonful of cream, one of brown gravy or anchovy essence, a little salt and pepper, make into a paste and fill whites with mix.fure. Birds’ Nests. Make nests of mashed potatoes and brown them in the oven. Fill the centres with grated cheese and mashed bananas and season well. Place a poached egg on each, and serve at once. Swiss Eggs. Line pie-dish well with butter, cover bottom with grated cheese. Carefully grate two hard-boiled eggs, or more if required, and place them on the cheese with pepper and salt to taste. Cover eggs with more grated cheese, drop in a few nuts of butter here and there, and add four teaspoonfule of milk. Bake in a quick oven from five to 10 minutes, when it should be a golden brown. Servo very Egg and Macaroni Pie. Boil £lb macaroni in salted water till soft, and cut in small pieces. Line greased pie-dish with the macaroni. Add salt and pepper and a sprinkling* of chopped parsley, some sweet herbs, and a little grated cheese, or a fried onion. Cover with a layer of sliced hard-boiled eggs (two eggs are required), then a layer of thick, white sauce. Fill the dish up, cover with a paste of potatoes, and bake for 30 minutes in a good oven. Egg and Ham Puffs. Required: Two ounces of cooked minced ham, 1 teaspoonful strained tomato pulp, a little mixed mustard, £lb mashed potatoes, 2oz self-raising flour, loz butter, pepper and salt to taste. Boil one egg for 10 minutes, and when cool remove the shell and cut into quarters. Prepare the bam, add tomatoes and mustard, and put a portion with each quarter of egg, covering the yolk. Prepare the- potatoes with butter, salt and pepper to taste. Then add the flour with a little beaten egg to a siiff dough and roll out iin thick. Cut into four, fold well round each portion of the egg and ham, brush over with rest of beaten egg, and flour well. Fry in boiling fat until brown each side. Egg Pates. Butter the interior of several small pate pans and strew grated breadcrumbs over them. Break an egg into each one, taking care to keep the yolks intact. Place them on a hot stove .until the whites are set, then turn them upside down on to a hot dish, and serve. FRENCH STEWS. The plain ragout, containing more vegetables than meat, is a real French farmhouse dish, which is very much to be recommended for family use, and especially for children. There could be no better and more wholesome dinner for growing boys and girls than the following: Ragout Blanc. Cut half a pound fat bacon into dice, and warm it gently in a stewpan so that it may give out its fat without getting browned at all. When a little fat has begun to run, slice 3 large onions, put them into the pan, and let them also cook gently, without browning in the least. Peel 21b potatoes and lib turnips. Cut them into pieces which are not too small—a moderate-sized potato might well make six pieces. When the onions have cooked till they are clear, stir in 2 tablespoonfuls flour and 1 pint water or white stock. When the sauce has thickened, flavour it with plenty of salt and pepper, and add the vegetables. Bring the pan to the boil, cover it, and boil steadily till the vegetables are quite tender (probably about \l hours). You must shake the pan often, so that the vegetables, may not stick, and even stir it now and then, taking care not to mash the contents as you do so. The potatoes are always rather apt to cook into a sort of paste, but you should avoid this as far as may be, for it spoils the look of the ragout. Turn all into a hot dish. Garnish it liberally with triangles of bread fried crisp and brown in bacon fat. If you have some very nice bacon dripping, it may well be used instead of the fresh bacon. Trimmings from a ham; or a piece of bacon that has been cooked for table, will also do very well. TINNED FRUIT. In many houses where large quantities of tinned goods are used, it is often difficult to remember which were those most recently bought. To avoid any difficulty of this kind, it is a good plan to keep a box of small gummed jam -labels at hand. Each time a new tin of meat or fruit is bought, one of the labels should be stuck on top with the date inscribed. In lit is wav the tins will he used strietlv ::: Malioii and there will be no fear of £ tin being kept for au indefinite period.