| Show HOUSEHOLD MEMOS new dishes disguise eggs by lynn chambers my family simply refuses refuse s to eat eggs and I 1 dont know how to work them into my menus says many a housewife who is trying desperately to give each member of her family the egg a day that nutritionists recommend today were r devoting the column to recipes which are rich in eggs for the families who refuse to eat eggs as such there are many ways of disguising them instead of poached eggs tor for breakfast serve a dutch ditc h pancake for example and see how well received it is use batter bread for lunch and serve a vegetable eatable custard for dinner it easy dutch pancake serves 4 4 eggs vt cup sifted flour i teaspoon salt vt cup milk 2 tablespoons soft butter confectioners Confection ers sugar jam beat the eggs sift flour and salt together and add to eggs alternately with milk to make a smooth batter spread butter over the bottom 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 lo 10 m moderate degrees during the baking pancake should puff at the side s and be crisp and brown sprinkle with confectioners confection ers sugar and spread with jam roll like an omelet serve on hot platter at once corn custard serves 6 3 eggs 2 cups canned corn kernel style 2 tablespoons melted butter 2 cups milk I 1 teaspoon salt teaspoon pepper yi teaspoon sugar cracker crumbs butter beat eggs well combine with corn melted butter and milk stir well add seasoning and sugar pour into a 17 uttered casserole and sprinkle with cracker crumbs cru then dot with butter and bake in a moderate degrees oven for 40 minutes or until the custard is firm ilam ham cheese souffle serves 4 1 cups milk I 1 teaspoon salt 4 teaspoon spoon pepper cup grated swiss cheese 4 eggs 4 slices ham 4 cirp tomato LYNN CHAMBERS MENU omelet supreme with creamed chicken shredded carrots green beans pineapple apple nut salad canned blueberry pie beverage recipe given add milk seasoning and cheese to slightly beaten eggs turn the mix ture into a baking ing dish which has been greased and line with 41 ham and tomato and set into a 1 W pan of hot water bake in a moderate oven degrees for 25 to 30 minutes or until the custard is firm let stand for three minutes and bold onto a platter serve with tomato sauce which may be heated canned tomato soup the above mixture also may be baked in individual ra place ham and tomato slice on bottom of each before pouring in the mixture there are lots of fine variations for omelet that make it ideal for serving as a main luncheon or supper dish omelet supreme serves 6 6 eggs separated teaspoon salt 3 tablespoons flour afi S teaspoon pepper Ys cup green pepper or parsley finely chopped 2 tablespoons 0 onion n I 1 0 n finely chopped 2 cups creamed tuna chicken lobster or vegetables add salt to whites and beat stiff beat yolks folks 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 1 in i n 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 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 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 top cooked sausage meat broiled or creamed sweetbreads sweet breads thin slices of tomato sprinkled with soft grated american cheese place under broiler until cheese melts then serve omelet immediately rel released e a adby by features Fea turea |
