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Show js-rrr? TUT nr--75-, f i- inTMi"f-1 ;-- 1 Cupyi 1...'. ' t r - rj N :.'..-'-: In.ort. "If to i.io vcrc- arf ej.-' as to 'ktvu." h'U were K O' to uv. I'ua; u lad been (.iu:re!.eS, i'.t'.J f or n:en s cot- I tages prir.ce's i u'.Heri.'' MORE GOOD THINGS Eg-,' foniaius ab-mt 15 for cent protein, pro-tein, 10 per cent fat, 1 per cent min- j eral ;t!is anJ tlio rest p"" witter. It will be seen, , V M W then, that lliey lack c ur- J I'l'li.vil rates (starcltes and j NVXgJ suyar) ami this nuist be XVi-il supiilied tiy eeinbieinj; with t-jrs the needed Vj aumunt of carlmliydrates f . 7 to nialte a well balanced tl'-iS (liet Tie V()11. of t,e epc has .".2 per cent of fal while the white litis none. Often the yolk of a hard-rooked oj:g will nu'ree better witli I a young chibl than a whole egg cooked 1 soft. Stuffed Eggs. Cut hard-cooked epgs in halves, crosswise; remove the yolks and place them iu a bowl ; mash and mix them with an efjual amount of chicken, seasoned, and mix. with salt and pepper and a little cream. A feu-chopped feu-chopped mushrooms may be added. Fill the halves of the whites with the stuflinjc, press them together and roll In crumbs, then fry in hot fat. A cream or tomato sauce Is good with these eggs. ' Apple Balls. Cut 24 halls from apples ap-ples with a French potato cutter; add two table-spoonfuls of lemon juice and then add one-fourth cupful of sugar and one-half cupful of water; steam until tender, but not soft enough to lose their shape. Pleat the whites of two eggs, add two tahlexpoonfuls of powdered sugar and a few drops of vanilla. va-nilla. Toast six rounds of bread until well browned, dip in hot milk, then butter and pile the "pple halls on each round. Cover with the meringue and brown in the oven. French Omelet. Scour the omelet pan willi salt so that it will he perfectly per-fectly smooth. Add to (he hot pan one tablespoonful of butler; when melted, add the omelet. Break four eggs into a bowl and beat them just enough to mix the yolks and whites; add four ta-blespoonfuls ta-blespoonfuls of warm water, table-spoonful table-spoonful of minced parsley and a sprinkling of pepper. Plane the pan where the heat is hottest and pour In the eggs, dust lightly with salt and shake the pan to keep the omelet In motion. Lift the edges with a knife so that the center will cook; fold and turn on to a hot platter. Serve at once. |