Show tp 42 nn am dont skip lunch if youre striving for balanced diet shirred slurred eggs may be popped into the oven a few minutes before luncheon line individual bak ing dishes with leftover legeta bles or meat for a more bial luncheon have lunches suddenly become become a problem now that cooler weather is with us and a few pieces of fruit and a glass of milk just don t seem to satisfy you or are you like the woman I 1 know who Is trying to lose weight and is trying to get nourish ment without a lot of calories and is trying to cut down on easy to pre pare sandwiches 7 no matter which of the above situations is your particular lem the column today Is designed to help the worn wom an who works aroun around the e bouse house has a definite luncheon lem ern mainly because she needs to balance her diet as well as keep up her en ergy tor for household tasks calories are a problem to her whether she is trying to maintain gain or lose weight economy too in these days of rising prices is a problem because she doesn doean t always care to eat leftovers from the night before at least just as leftovers heated and set on a plate for these reasons I 1 think the answer to the luncheon at home Is to have eggs made in one of several interesting ways and if just eggs alone arent aren t appealing enough use them with vegetables or other foods to make them appetizing eggs are a rich protein food low in calories high in nourishment they can be filling and they can be tempting provided you experiment with novel ways of serving first on the list are two interest ing salads with eggs serve them with crisp wedges of lettuce or let tuce cups pimiento olive salad serves 4 beggs 4 eggs hard cooked cup chopped ripe olives ya cup pimiento chopped 34 cup chopped celery 2 tablespoons chopped green pepper teaspoon salt mayonnaise as desired mix chopped olives pimiento eel cel cry ery and green pepper place in crisp cups of lettuce and serve with eggs sliced on top use with mayonnaise bean and egg salad serves 6 1 can of red kidney beans 4 sweet pickles chopped 3 hard cooked eggs sliced cup chopped celery 2 tablespoons finely chopped onion 1 teaspoon salt fa tablespoon mayonnaise rinse drain and chill the kidney beans add remaining ingredients mixing thorough ly arrange in nests of lettuce garnish with a few slices of egg and other greens if desired here a a nice egg salad to have when have a neighbor dropping in tor for lunch egg and cheese salad bowl serves 6 1 bunch watercress I 1 bunch chicory ahead 1 head lettuce ahard 4 hard cooked eggs 1 carrot cut into sticks I 1 pound cheese cut into sticks french dressing LYNN SAYS remember these facts when using eggs egg whites will beat better when they are warm let stand at room temperature for a while if you want them to beat until light and fluffy duffy for meringues or cakes scrambled eggs take on new glamour when they are served with cheese added to eggs while cooking or if ff you prefer chill chili sauce 4 ta ble spoons to 6 egg eggs or chopped leftover meat LYNN CHAMBERS MENU clear tomato soup shirred eggs with chopped ham english muffins green bean salad jelly carrot curls celery spice cake beverage break greens into bowl cut eggs into wedges combine all ingrodi ants with trench french dressing to taste here are egg dishes which are nice for luncheon it if you have the y youngsters coming into eat with YZ you u eggs diable serves 6 6 bard hard cooked eggs 6 slices toast buttered I 1 cup tomato catsup vi cup chill chili sauce 2 tablespoons worcestershire sauce I 1 tablespoon butter 1 teaspoon mustard I 1 teaspoon vinegar teaspoon salt teaspoon pepper slice eggs onto buttered toast and cover with a sauce made by heating the other ingredients to the boiling point serve hot egg asparagus double decker serves 6 12 slices toast 6 eggs creamed with 2 cup cups white sauce asparagus tips cover half the toast with creamed eggs place asparagus tips on each and top with second layer of toast eggs and asparagus dutch baked eggs serves 6 6 hard cooked eggs 2 tablespoons butter melted I 1 teaspoon minced parsley ja teaspoon dry mustard salt and pepper V cup cleaned shrimp I 1 cup cream or evaporated milk grated cheese butter chop eggs add melted butter sea gonings shrimp and cream mix well pour mixture into greased bak ing dish and sprinkle top with grated cheese and bits of butter bake in a hot oven about 10 minutes or until cheese begins to melt f hard cooked eggs cutin cut in wedges add a satisfying note to salads as well as other easy tomake to make lunch eon dishes don t ignore their value as garnish and nourishment for they are a rich protein source chinese poached eggs egg serves 6 1 cup rice 2 tablespoons butter salt and pepper 2 tablespoons flour I 1 cup milk I 1 teaspoon grated onion I 1 tablespoon chopped celery 6 eggs poached cook rice in boiling salted water dram and blanch prepare white sauce by melting butter blending in flour salt and pepper add milk grated onion and celery cook until thickened stirring constantly AT ar range hot rice on platter place eggs on top and cover with sauce gar nish with paprika and celery shirred eggs grease individual baking dishes break into this an egg and bake in a moderately low to oven for 12 to 18 minutes depending upon firmness desired serve from baking dish top with bread crumbs or cheese before baking if desired or layer the dish with chopped chicken sausages bacon as well as cooked or mashed vegetables before breaking in eggs as desired released Belea ted by feature features eggs are a highly perishable food and deteriorate rapidly at room temperature they should be crated to keep fresh the shell color of eggs varies with the breed of the chicken but has nothing to do with the flavor autri tive value or the cooking of the egg itself use leftover egg yolks by sun sim mering them in salted water for 10 minutes and then grating them for garnish on green vegetables salads or creamed dishes |