Los Angeles herald., 1909-07-23
2Nusee, Gha2
SUBSTITUTE FOR MEAT DIET

however, they are deficient in carbohy-
drates, they should be eaten with
some starchy food, such as bread, po-
tato or macaroni.
A number of recipes for unusual
dishes made from eggs is CLEANED from
the Woman's Home Companion.
Castilan Eggs-Melt two tablespoon
fuls of butter, add one and one-half
tablespoonfuls of flour, and stir until
well blended; then pour on gradually,
while beating constantly, three-fourths
of a cupful of steWed and strained to-
mato mixed with one-eighth. of tea
spoonful of soda. Bring to the boiling
point, add one-fourth of cupful Of
milk, the whites OF three hard-boiled
teggs finely chopped, one-half teaspoon
full of salt and one-eighth of a tea
spoonful of pepper. Cut four slices Of
toast in halves lengthwise, arrange on
q hot platter, and pour over the sauce.
Force the yolks Of three hard boiled
eggs through a potato-ricer or coarse
strainer, and sprinkle over the toast.
Garnish with toast points and parsley.
Lovers of cheese think that two or
three tablespoonfuls of grated mild
cheese added to the tomato cream
sauce make this dish much more de-
licious.
Eggs in MISUNDERSTANDING eggs
in casseroles make a tempting luncheon
or supper dish. If one hasn't the lit
tie individual casserole dishes, large
baking dish may be used. Finely chop
boiled spinach and season with but
ter and salt Place a tablespoonful in
each Individual casserole and sprinkle
with one tablespoonful of Grated Par
mesan cheese. Slip an uneooked egg
in each, cover with one tablespoonful
of Bechamel sauce and one-half table,
spoonful of grated Parmesan cheese.
Place in a moderate oven, and cook un-
til the eggs are set and glazed, then
serve Immediately. Bechamel sauce is
made of one-half chicken stock and
one-half milk. Always keep for stock
the liquor in which fowls are cooked
Omelet-Cut fat bacon in tiny cubes;
there should be tWo-thirds of a cup
full. Fry in an omelet pan until crisp,
and add two cupfuls of cold boiled po-
tatoes cut in small dice. one teaspoon
full of salt and one-fourth of a tea
spoonful of pepper, and cook slowly
until the potatoes are heated Beat
three eggs slightly, add three table,
spoonfuls of milk and one-fourth of a
teaspoonful of salt, and pour over the
potatoes. Cook slowly without stir
ring until the eggs are set, then fold
same as any omelet on a hot serving
dish.
Salmon Souffe-For salmon soulfhe
remove salmon from the can, rinse
thoroughly with hot water, separate
into flakes and season with sat,
paprika and lemon juice. Cook one
half cupful of soft stale bread crumbs
in one-half cupful of milk six minutes,
stirring constantly. Add to the salmon
with the yolks of three eggs beaten
until thick and lemon colored. Cut and
fold in the whites of three eggs beaten
until stiff, turn into a buttered mold,
hIf l.
pan of hot water until firm. Serve
with a Spanish sauce: Melt three
tablespoonfuls of butter, add three
tablespoonfuls of flour and stir until
we'll blended; then pour on gradually,
while stirring gradually, one cupful OF
milk and one-half cupful OF cream;
Bring to the boiling point, add one-halt
cupful of canned pimentoes rubbed
through a sieve, and season with tea
spoonful of salt and one-eighth or
teaspoonful of pepper.
Tomato Timbales-Beat four eggs
slightly, add three-fourths of cupful
of milk. and season with one-half tea
spoonful of salt, one-eighth of a tea
spoonful of pepper and few grains of
cayenne. Strain into buttered timbale
molds, set in a pan of hot water, and
bake until firm. Remove to a hot serY-
ing dish pour around tomato sauce ana
garnish with parsley if any be at hand.
A good tomato sauce may be made
without stock after the following
"a shion. Cook two and one-half table
spoonfuls of butter with one slice OF
onion, one Glove and eight peppercorns
until slightly Drowned, stirring con-
stantly. Add three tablespoonfuls Of
flour. and stir until well Drowned, then
pour on gradually, while stirring con.
stantly, one and one-fourth cupfuls OF
stewed and strained tomatoes. Bring
one-fourth of a teaspoonful of SALT then
strain.
The men of the family will like saVory
shirred eggs: Cut six small sausages IN
one-half inch pieces and fry in one ana
one-half teaspoonfuls of melted butter
six minutes. Add one cupful of tomato
sauce and one teaspoonful of finely
chonned parsley. Put the mixture in
six shirred egg dishes and slip two un-
cooked eggs in each dish. Bake In a
moderate oven until the eggs are set,
and serve at once.
Stuffed Eggs - Stuffed eggs when
made after the following fashion have
an epicurean taste: Cook six eggs untll
hard boiled, and when cold cut in halves
crosswise. Remove the yolks and
mash three. Season the mashed yolkes
with three tablespoonfuls of melted
hutter. three anchoVies finely chopped,
two teaspoonfuls of tarragon vinegar,
one tablespoonful of French mustard,
one-half tablespoonful of finely chopped
capers, one-half teaspoonful of paprika,
and salt to taste. When thoroughly
mixed shape into the forms OF the
original yolks and refill the Whltes,
Place each egg on a slice OF tomato
seasoned with French dressing, ana
arrange on crisp lettuce leaves.
OR cut four hard boiled eggs in halVes
crosswise. remove the yolks and put
the whites aside in pairs, otherwise you
will make yourself extra work ana
trouble. Mash the yolks and add TWO
tablespoonfuls of grated cheese, one
tablespoonful of vinegar, one-tourth Oh
a teaspoonful of mustard and a rev
grains of cayenne, and salt to taste;
then add enough melted butter to
make the mixture of the right con-
sistency to- shape. Shape in the size
of the original yolks and reilll the
whites Many prefer to omit tne
cheese and use in it's stead nnely
chopped chicken or ham or sarqines
separated into small pieces. wrap
each egg up separately in a square OF
paraffin paper of the correct SIZE anu anu
mack them in an egg box with the
ccon1narfments), such as comes from
the grocer. ,,,,
tempting luncheon dish on a hot day.
ont hard boiled eggs in halves cross
wise. keeping the whites in pairs. Re-
move the yolks and mash or put
through a potato ricer. Add salad
dressing to moisten. make into balls the
size of the original yolks and refill
the whites. Arrange on a bed OF
shredded lettuce and serve with ad-
ditional dressing. If ones lettuce IS