EGGS FOR APPETITE

Wanganui Chronicle, Volume 72, Issue 105, 4 May 1929, Page 16 (Supplement)

EGGS FOR APPETITE

(By Martha Magnus) Eggs serve as a valuable substitute for meat, although their high nutritive value makes it necessary to use them in moderation, and to combine them with food elements rich in starch, such as rice and potatoes. Here are four excellent ways of cooking them: Eggs a La Faysanne Put half a pint of cream, or evaporated milk, into a fireproof dish, place over gentle heat, and when it boils break in carefully six fresh eggs. Season with a pinch each of salt and pepper, and cook for two minutes. Now set the dish in the oven and allow the eggs to get golden brown, being careful not to let them harden. Serve at once. Escalloped Eggs Hard-boil six eggs; put into cold water and remove shells. Slice the eggs and place them, in alternative layers with breadcrumbs, in a fireproof earthenware baking-dish. Season each layer with a mixture of pepper, salt, and

chopped parsley, and. before putting on the top layer of breadcrumbs, pour over all a pint of cream sauce. Bake until brown on top, and serve very hot in the same dish. Curried Eggs Hard-boil six eggs, shell them and keep them hot. Melt one heaping tablespoonful of butter in a casserole and fry a dessertspoonful of minced onion golden brown. Carefully blend into this one heaping tablespoonful of flour, one teaspoonful of brown sugar, and one good dessertspoonful of strong currv-powder; add a cupful of chicken stock, simmer for three minutes, and pour in three-quarters of a cupful of cream or evaporated milk. Mix well, heat to boiling point, and season with salt, popper and celery-salt or lemonjuice. Cut the hard-boiled eggs in halves; arrange them on a hot dish, and pour the sauce over and round them. Baked Eggs Cover the bottom of a largo porcelain lined shallow pan with half an inch of rich white sauce. Break in very carefully six new-laid eggs, sprinkle rather thickly with grated Parmesan cheese, dust with pepper and salt, and cook in the oven until the whites are set.