Show dont skip lunch if youw youre striving for balanced diet shirred sherred eggs egea way may bo be popped into the ovin oven a taw few minutes before luncheon line individual baking dishes with leftover vegetables or meat for ft a more substantial luncheon have luf lunches iches suddenly become a problem now that thai cooler weather is with us ana a few pieces of fruit anda and a glass of milk just dont seem to satisfy you or are you like the woman I 1 know who is trying ig to lose weight and Is trying to get nourishment without a lot of calories and Is trying to cut cat down on easy to pre pare sand sandwiches s no matter which of the above situations ti ons is your particular problem the column today Is designed to help the woman who works around the house N has a definite L luncheon problem mainly because she needs to balance her xa X diet as we well as keep up her energy fo for household id tasks Cal calories oried ari are a problem to her whether she to Is trying to maintain gain or lose weight economy too in these days of rising prices is a problem because she always care to eat leftovers from the night before at least just as leftovers 1 heated and set sat on a plate for these reasons I 1 think the answer to thoi truncheon thun duncheon Iun cheon at homi home is to have eggs made in one of several Inte interesting g ways and if just eggs a alone one arent appealing enough use them em with vegetables or other foods to make them appetizing eggs aro ara a rich protein food low tn in calories high in nourishment they can be and they can be 1 tempting provided you experiment with novel ways of serving first on thi list are two interesting salads with eggs serve them with crisp wedges of lettuce or let tuce cups pimiento olive salad serves 4 4 eggs hard haid cooked U 4 cup chopped ripe olives vt 14 cup pimiento chopped va U cup chopped celery 2 tablespoons chopped green pepper i teaspoon salt mayonnaise as desired mix chopped olives pimiento celery and green pepper place in crisp cups clips of lettuce and serve with eggs sliced on top use with mayonnaise bean and ESK egg salad Ser serves C I 1 can of red kidney beans 4 sweet pickles chopped ahard 3 hard cooked eggs sliced 14 cup chopped celery 2 tablespoons finely cho chopped ped onion 1 teaspoon sill salt 11 tablespoon mayonnaise rinse drain ant and i chill the kidney beans add remaining ingredients mixing thoroughly arrange in nests of lettuce garnish with a few slices and other grons greens it desired heres a nice egg salad to have when you have hava a neighbor dropping in n tor for lunch ESS egg and cheese salad bowl serves arves 6 I 1 bunch watercress I 1 bunch chicory I 1 head bead lettner d hard looked cooked ess 1 carrot cut into stick vi pound cheese out into Luto sticks french dris dressier slOg LYNN SAYA SAY remember these facts when using eggs egg whites win will beat better when they are warm lot let stand at room temperature for or a while if 11 you want them to beat until light and fluffy for meringues or dikes cakes scrambled egis take on new glamour wh enthey when they are served with cheese added to eggs while cooking or 0 you prefer chill sauce 4 spoons to eggs ggs or lor chopped leftover meat meant LYNN CHAMBERS MENU clear tomato soup shirred sherred 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 alling all ingredients redi with trench french dressing to taste here are egg dishes which are nice for luncheon it if you have the youngsters coming into eat with you eggs diable serves 6 6 hard cooked eggs 6 slices toast buttered I 1 cup tomato catsup cup chill sauce 3 2 tablespoons worcestershire sauce sauce I 1 tablespoon butter I 1 teaspoon mustard I 1 teaspoon vinegar teaspoon salt bait teaspoon pepper slice eggs onto buttered toast and cover with a sauce made by heating beating the other ingredients to the boiling 13 point serve hot egg eg ff asparagus double decker serves 6 12 slices toast 6 eggs creamed with 2 cups white sauce asparagus ups tips cover half the toast with creamed eggs place asparagus tips on each and top with secord second layer of toast eggs and asparagus dutch baked eggs eg eg serves 6 0 6 hard cooked eggs 2 tablespoons butter melted I 1 teaspoon minced parsley 4 4 teaspoon dry mustard salt and pepper VA cup cleaned shrimp I 1 cup cr camor evaporated milk grated cheese butter chop eggs add melted butter sea son gonings ings shrimp and cream mix well pour mixture into greased bak ing dish and sprinkle top with grated cheese andrits and bits of butter bake ina hot omen oarn about 10 minutes or until cheese begins to melt al V 1 hard cooked eggs out in wedges add a satisfying note to salads as well as other easy to ta make luncheon dishes dont ignore their value as garnish and nourishment for they are a rich protein source chinese poached eggs serves 6 I 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 I 1 cook rice in boiling salted water main drain 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 arrange hot rice on platter place eggs on top and cover with sauce garnish with paprika and celery shirred sherred eggs egsa grease individual baking dishes break into this an egg and bake in a moderately low to oven na 12 11 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 ne leaved by bi features feature eggs are a highly perishable food and deteriorate rapidly at room temperature they should be refrigerated to keep fresh the shell color of eggs varies with the breed of the chicken but has nothing to do with the flavor nutritive value or the cooking of the egg itself use leftover egg yolks by simmering them in salted water for or 10 minutes and then grating them for garnish on green vegetables salads or creamed distal distil |