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Show Eggs Nourish Budget, Rich With Protein (This ft tK Uit rt!el In fft "SUthintj tha Cost ef Living" Mri. by Mrs. Gayrtor M.ddoi.) Ry MM GAYNOR MADDOX The white of an egg is a wonderfully wonder-fully valuable source of protein and the yolk is rich in essential vitamins andmlneralsJWijjneaJLjrices. high, eggs can roll right into family favor arid prove themselves staunch allies In the fight for more reasonable reason-able Food costs. Kitchencraft An egg. remember, Is all food. There is no waste to it. Eggs on Tomato Nests with Spaghetti (5 servings) Two cups spaghetti, 4 cups boiling boil-ing water. 1 teaspoonful salt, 6 medium me-dium size tomatoes. 2 tablespoons grated cheese. 4 tablespoons butter, but-ter, 1 teaspoon salt, 1-4 cup fine buttered crumbs, 5 eggs. TOMORROWS ME!C BREAKFAST: Baked apples, dry cereal, country sausage cakes, rye toast, grape jelly, coffee, milk. l.nvfMiiYVg- gpm p- soup-toasted soup-toasted peanut butter sandwiches, sand-wiches, fruit salad, tea, milk. DINNER: Chicken broth, eggs in tomato neats with spaghetti, spa-ghetti, celery and cabbage salad, steamed ginger pudding, hard sauce, coffee, milk. Break the spaghetti into 2 Inch lengths and cook in the 4 cupa of rapidly boiling, salted water for about 20 minutes, or until tender. Drain, blanch and pour spaghetti into a well greased heat resistant glass casserole, 1 1-2 quart alze. Cut a thin slice from the stem end of each tomato and scoop out enough pulp ao an egg can be placed in the tomato. Add the tomato pulp, cheese and butter, rut in small bits, to the spaghetti. Sprinkle salt and. buttered crumbs over each tomato, j Make S wells in the spaghetti and, place a tomato In each. Break an egg Into each tomato, and sprinkle each egg with salt to season. Bake uncovered in a moderate oven uptil the spaghetti Is hot and the egg whites are firm. Serve In the same dish. The hot baking dish keeps foods hot for second servings. Bake 30 minutes in a moderate oven (390 degrees F.) Creole Eggs (4 to servings) Six eggs, t tablespoons butter, 1-4 onion, 1-4 green pepper, 4 cups canned tomatoes, 2 teaspoons salt, j 2 1-2 teaspoons Worcestershire! sauce, 5 tablespoons grated American Amer-ican cheese. Chop pepper and onion very fine. Saute in butter for S minutes, then add tomatoes and seasoning. Beat eggs slightly, and when tomato mixture mix-ture la very hot, add eggs, Stir with fork until nearly done, then add grated cheese. Cook another minute and aerve at once on piping hot buttered toast. Poached Eggs de Luxe (4 to 6 servings) Six eggs, 3 large tomatoes, 6 strips bacon, 6 rounds hot buttered toast, 2 tablespoons butter, 1 teaspoon salt. Cut ends from tomatoea and slice In half crosswise. Dot each half with butter and grill under flame. Dice bacon and fry until crisp. Poach eggs, Have bread toasted, buttered and very hot On each slice of toast, place a hot grilled tomato. Sprinkle tomato with grilled bacon and then lay poached egg on top. I Serve with Hollandaise sauce. |