LIGHT LUNCHEON DISHES

Wanganui Chronicle, Volume 73, Issue 115, 17 May 1930, Page 2

LIGHT LUNCHEON DISHES

MADE CHIEFLY OF EGGS So many women now prefer a light lunch that cooks are racking brains to devise little tasty dishes to meet the demand. Here are some recipes which produce excellent rsults: The first egg dish is served in an oval fireproof platter and looks exceedingly dainty with the top covered with the chopped yolks of the hardboiled eggs that form the basis. The egg whites are cut into small pieces, laid in the dish, and covered with a white sauce into which shredded cheese has been stirred. After baking for ten minutes in a moderate oven, the chopped yolks are sprinkled over the top. The second.is also made from hardboiled eggs. The whole eggs are coated with a mince of cold chicken mixed with a raw egg and chopped ■’arsley, and then fried in hot butter.

The third is by way of being a “soupy” dish. It is made from the turtle soup that is sold in jelly squares for dissolving in hot stock. When the stock reaches boiling point in individual mannite pots, a raw egg is stirred quickly into each- A nourishing as well as a delicious broth!