Show CD nit am pe e 1891 0 4 0 44 71 41 al its easy to serve eggs daily see recipes below eggs A plenty 1 my family simply refuses to eat eggs and I 1 don t know how to work them into my menus says many a housewife who Is trying desper abely to give each member of her family the egg a day that nutritionists rec ree ammend today we re devoting the col dmn to recipes which are rich in eggs for the families who refuse to eat eggs as such there are many ways of dis guising them instead of poached eggs tor for breakfast serve a dutch pancake for example and see how well received it Is use batter bread tor for lunch and serve a vegetable custard tor for dinner isn t it easy dutch pancake serves 4 4 eggs vt cup sifted flour teaspoon salt cup milk 2 tablespoons soft butter confectioners sugar jam beat the eggs sift flour and salt together and add to eggs alternate ly with milk to make a smooth batter spread butter over the bot torn tom and sides of a cold frying trying pan pour in batter and place in a hot degrees oven bake 20 to 25 minutes reducing heat gradually to moderate degrees during the baking pancake should puff at the sides and be crisp and brown spun kle with confectioners sugar and spread with jam roll like an ome let serve on hot platter at once batter bread serves 6 3 eggs I 1 cup buttermilk I 1 cup sweet milk ys cup fine white cornmeal 2 teaspoons baking powder vt teaspoon baking soda teaspoon salt 2 tablespoons melted butter or shortening set baking pan in oven to heat beat eggs add buttermilk and sweet milk beat well and add dry ingredients sifted together then the butter grease heated pan pour in batter and bake in a hot oven degrees until set in center about one hour serve at once there was a number of vegetable vegetables which are enhanced if they are made with an egg mixture and baked why not try one of these when adding eggs to the diet as well as your vegetable corn custard serves 6 2 eggs 2 cups canned corn kernel style 2 tablespoons melted butter 2 cups milk IL 1 teaspoon salt teaspoon pepper vt teaspoon sugar cracker crumbs butter beat eggs well combine with om cam melted butter and milk stir well add season ing and sugar pour into a but ered casserole A and nd sprinkle with cracker crumbs then dot with butter and bake in a moderate 3 S 0 degrees wen oven for 40 n minutes or until the cu cus ard tard is firm LYNN LYN N SAYS you need time savers in the kitchen hitchen potatoes will bake in half the time it you parboil them first for 15 mm min utes rhubarb celery asparagus and green onions should be cut by the bunch rather than by the stalk use a board and a very sharp knife paper towels or napkins kept in the bottom of a hydrator will pre vent rust from forming on lettuce and other greens f LYNN CHAMBERS MENU omelet supreme with creamed chicken shredded carrots green beans pineapple apple nut salad canned blueberry pie beverage recipe given ham cheese souffle serves 4 1 cups milk I 1 teaspoon salt teaspoon pepper cup grated swiss cheese 4 eggs 4 slices ham 4 slices tomato add milk seasoning season mg and cheese to slightly beaten eggs turn the mix ture into a bak ing dish which has been greased and line with ham and tomato and set into a pan of hot water bake in a ate oven degrees for 25 to 30 minutes or until the custard is firm let stand tor for three minutes and onto a platter serve with tomato sauce which may be heated canned tomato soup the above mixture also may be baked in individual ramekins place ham and tomato slice on bottom of each before pouring in the mix ture there are lots of fine variations for omelet that make it ideal tor for serving as a main luncheon or sup per dish to Orn elet supreme serves 6 6 eggs separated teaspoon salt 3 tablespoons flour teaspoon pepper cup green pepper or parsley finely chopped 2 tablespoons 9 onion n I 1 a n finely chopped 2 cups creamed tuna chicken lobster or vegetables add salt to whites and beat stiff beat yolks then add pepper and flour and beat to blend thoroughly add green pepper and onion fold yolk mixture into beaten whites pour mixture into two well greased hot eight inch layer pans place pans in oven to heat while mixing omelet spread mixture lightly in the pans having mixture higher around the edge bake in a moderate oven degrees for 15 minutes or until knife inserted comes out clean to serve invert one layer on warm serving platter pour abort about Vs cup creamed mixture over layer invert second layer atop sauce to serve cut in pie shaped pieces pass re creamed mixture in a bowl other fillings tor for omelet chopped crisp bacon and fried tried potatoes creamed tongue chopped cooked chicken livers with sauteed onions creamed oysters or shrimp corned beet beef hash highly seasoned stewed kidneys chopped and spread over top cooked sausage meat broiled or creamed sweetbreads thin slices of tomato sprinkled with soft grated american cheese place under broiler until cheese melts then serve omelet dimmed abely released by features after you have grated cheese rub fresh bread over the grater to clean it save the crumbs and use for crumbing when you make cake or other things measure everything on a tray then check it in this way you win will be able to follow recipes more accurately use paper when you peel fruits or vegetables this is easy to gath er up and dump into the garbage can and saves cleaning the work tog space |