OCR Text |
Show v .J , J vX 1 i: , ' ' - - t . , , ( , : 1 It's Easy to Serve Eggs Daily! (See recipes below.) Eggs A-Plenty! "My family simply refuses to eat eggs, and I don't know how to work them into my menus," says many a housewife who is trying desperately desper-ately to give each member of : her family "the j egg a day" that I nutritionists rec- ommend. ; Today, we're ; devoting the col-! col-! umn to recipes ! which are rich' in I i ' 1 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 1 teaspoon salt teaspoon pepper cup gTated Swiss cheese 4 eggs 4 slices ham 4 slices tomato Add milk, seasoning and cheese to slightly beaten eggs. Turn the mix- ture into a baking bak-ing dish which has been greased and line with ham and tomato and set into a pan of hot water. Bake in a moderate moder-ate oven (350 degrees) for 25 to 30 minutes or until the custard is firm. Let eggs. For the families who refuse to eat eggs as such, there are many ways of disguising dis-guising them. Instead of poached eggs for breakfast, serve a Dutch pancake, for example, and see how well received it is; use batter bread for lunch, and serve a vegetable custard for dinner. Isn't it easy? Dutch Pancake. (Serves 4) 4 eggs cup sifted flour teaspoon salt Vi cup milk 2 tablespoons soft butter Confectioners' sugar Jam Beat the eggs. Sift flour and salt together and add to eggs alternately alternate-ly with milk to make a smooth batter. Spread butter over the bottom bot-tom and sides of a cold frying pan. Pour in batter and place in a hot (400 degrees) oven. Bake 20 to 25 minutes, reducing heat gradually to moderate (350 degrees) during the baking. Pancake should puff at the sides and be crisp and brown. Sprinkle Sprin-kle with confectioners' sugar and spread with jam. Roll like an omelet ome-let Serve on hot platter at once. Batter Bread. (Serves 6) 3 eggs 1 cup buttermilk 1 cup sweet milk H cup fine white cornmeal 2 teaspoons baking powder Y teaspoon baking soda H teaspoon salt 1 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 (400 degrees) until set in center, about one hour. Serve at once. There was a number of 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) 3 eggs . 2 cups canned corn, kernel style -2 tablespoons melted butter 2 cups milk 1 teaspoon salt teaspoon pepper Vi teaspoon sugar Cracker crumbs Butter Beat eggs well. Combine with corn, melted butter and milk. Stir well. Add season- stand for three minutes and unmold 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 mixture. mix-ture. There are lots of fine variations for omelet that make it ideal for serving as a main luncheon or supper sup-per dish. Omelet Supreme. (Serves 6) 6 eggs, separated teaspoon salt 3 tablespoons flour H teaspoon pepper W cup green pepper or parsley, finely chopped 2 tablespoons onion, 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 (350 degrees) for 15 minutes or until knife inserted comes out clean. To serve, invert one layer on warm serving platter. Pour about cup creamed mixture over layer. Invert second layer atop sauce. To serve, cut in pie-shaped pieces. Pass remaining re-maining creamed mixture in a bowl. Other fillings for omelet: Chopped crisp bacon and fried potatoes; creamed tongue; chopped, cooked chicken livers with sauteed onions-creamed onions-creamed oysters or shrimp; corned 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 immediately. Released by WNU 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 be able to follow recipes more accurately. re Use paper when you peel fruits or vegetables. This, is easy to gath-er gath-er up and dump into the garbage can. and saves cleaning the work-ing work-ing space. . ing and sugar. Pour into a buttered but-tered casserole and sprinkle with cracker crumbs, then dot with butter and bake in a moderate (3 5 0 degrees) oven for 40 minutes or until the custard cus-tard is firm. LYNN SAYS: You Need Time Savers In the Kitchen Potatoes will bake in half the time if you parboil them first for 15 minutes. 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 prevent pre-vent rust from forming on lettuce j and other greens. |