Show o 11 ea A A r s 1 nn a e 1 rr fix Nd 4 1 A 4 1 r J Its It's Easy to Serve Eggs Daily See recipes below Eggs Plenty A-Plenty My family simply refuses to eat eggs and I dont don't know how to work them into my menus says many manya a housewife who is trying desperately desperately desperately desper desper- to give each member of her family the egg a day that t nutritionists rec rec- Today were we're j devoting the column column col col- Wiz to recipes which are rich in eggs For the families who refuse to eat eggs as such there are many ways of disguising disguising disguising dis dis- dis- 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 Yi teaspoon salt salti i Yi cup milk 2 tablespoons soft butter Confectioners' Confectioners sugar Jam Beat the eggs Sift flour and salt together and add to eggs alternately alternate alternate- ly with milk to make a smooth batter Spread butter over the botI bottom bottom bot bot- I tom and sides of a cold frying pan Pour in batter and place in a hot degrees oven Bake 20 to 25 minutes reducing heat gradually to moderate degrees during the baking Pancake should puff at the sides and be crisp and brown Sprinkle Sprinkle Sprinkle Sprin Sprin- kle with confectioners' confectioners sugar and spread with jam Roll like an ome ome- let Serve on hot platter at once Batter Bread 3 eggs 1 cup buttermilk 1 cup sweet milk i Yi I cup fine white cornmeal 2 teaspoons baking powder teaspoon baking soda Yz Va teaspoon salt 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 I 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 vegetable vegetable vege vege- table Corn Custard Serves 6 3 eggs 2 cups canned corn kernel style 2 tablespoons melted butter 2 cups milk 1 teaspoon salt YB teaspoon pepper Yz teaspoon sugar Cracker crumbs Butter Beat eggs well Combine with corn melted butter and milk Stir well Add seasoning seasoning seasoning season season- ing and sugar J r Pour into a buttered buttered but but- casserole and sprinkle with l cracker crum crumbs hs then dot with butter and bake in a moderate 3 5 0 degrees oven for 40 minutes or until the custard custard custard cus cus- tard is firm LYNN SAYS You Need Time Savers In the Ute Kitchen Pota Potatoes toes will bake in half the time if you parboil them first for 15 min 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 inthe inthe inthe the bottom of a hydrator will prevent prevent prevent pre pre- vent rust from forming on lettuce and other greens LYNN CHAMBERS' CHAMBERS MENU Omelet Supreme with Creamed Chicken Shredded Carrots Green Beans Pineapple Apple Nut Salad Canned Blueberry Pie Beverage Recipe given Ham-Cheese Ham Souffle Serves 4 1 lYt cups milk 1 teaspoon salt YA teaspoon pepper Yi cup grated Swiss cheese 4 eggs 4 slices ham 4 slices tomato Add milk seasoning and cheese to slightly beaten eggs Turn the mixture mixture mixture mix mix- ture into a baking baking baking bak bak- ing dish which has been greased and line with ham and tomato and set into a apan apan 4 pan of hot water Ir a aate Bake in a moderate ate oven degrees for 25 to 30 minutes or until the custard is firm Let stand for three minutes and 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 mix 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 I. I Serves G 6 6 eggs separated 3 teaspoon salt 3 tablespoons flour YB Vs teaspoon pepper Yi cup green grcen pepper or parsley finely chopped 2 tablespoons o 0 onion n t o 0 n 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 inch 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 degrees for 15 minutes or until knife inserted comes out clean To serve invert inver one layer on warm serving platter Pour about th cup creamed mixture over layer Invert second layer atop sauce To serve cut in shaped pie-shaped pieces Pass remaining remaining remaining re re- re- re 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 oysters or shrimp corned beef hash highly seasoned stewed kidneys chopped and spread over overtop overtop overtop top cooked sausage meat broiled or creamed sweetbreads thin slices of tomato sprinkled with soft grated American cheese place I und under r broiler until cheese melts then serve omelet immediately Released by Features I 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 will be able to follow recipes more accurately tely Use paper when you peel fruits or vegetables This is easy to gather gath gath- er up and dump into the garbage can and saves cleaning the work working working ing space |