South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-08-12
Dishes to Take
Place of Meats
Eggs and Cheese Make Good
Substitute-Valuable Ad
ditions to Menu.

Egg and cheese dishes make excel
lent substitutes for meats, and COM
bined in different ways, varied by odd
sauces. they are valuable additions
10 the daily menu. Every woman is
anxious to have the recipes of other
women TO try, especially if they are
good cooks, and if those tried are sue
cessful then they add them 10 their
own assortment; in this way there is
ALWAYS a variety 10 choose from for all
occasions.
Raked Eggs.-Bon eight eggs hard.
and when cold shell them and cut
them lengthwise; remove the yolks
ana make a paste of them with butter,
cream, grated onion, pepper, salt and
a little chopped parsley. Fill the egg
whites with this mixture and tie the
halves together with kitchen tape; dip
each In a raw egg, then roll in crumbs
and grated cheese that have pepper,
salt and a little sugar mixed with them.
Lay the eggs in a buttered baking
dish and bake a delicate brown, bast-
ing with melted butter that has a little
lemon Juice and q half teaspoon of
fennel seed in it. Serve in the dish
they have been baked in.
Tomato Eggs.-Boi six eggs hard.
shell and cut them in half. Have ready
boiled one calf's tongue, and after u
has been skinned dice it. Make a good
saVory tomato sauce by using can
of tomatoes, one onion, a finely diced
carrot, a little chopped parsley, a shall
lot, a bay leaf and two cloves Boil
it a half hour, strain It and thicken
it with butter and flour rubbed to
cream; add the diced tongue and the
eggs, season to taste and just before
sending it to table sprinkle over it a
tablespoonful of Parmesan cheese.
Poached Eggs with Cream.-Heat
a half gill of cream, add TO il a pinch
of salt, pepper, a dash of sugar, and
a piece of butter; then set it to one
side. Pour into a saucepan two table
spoons Of vinegar, a pinch of salt and
a pint of water; when it bOils slip
in the eggs that are to be pOached
one at a time and when done remove
them with a slicer on TO pieces OF but
tered toast and pour over each little
OF the hot cream. This is an excel
lent breakfast dish.
Cheese Omelet-Make a good ONE
let in the usual way, allowing one
egg 10 a person. Have ready the whites
of two eggs stiffly beaten and add TO
them a quarter of a cup of grated Eng
lish cheese, a dash of pepper and salt.
When the omelet is ready 10 fold, lay
the cheese and egg mixture between
and 10y the time the omelet is turned,
TO brCv the other side, the filling will
be dC
CHI 3locks.-Take one package
of ere leese. and add To 1t half
cup Oi ID cream; work TO a paste.
Chop fine one dozen seeded raisins,
small strip of citron, six candied cher
ries and one candied apricot, a grating
of lemon peel and a grating of nut
meg, a teaspoon of sugar and half
teaspoon of vanilla favoring. Mix all
into a smooth paste. then pack In
small square mold lined with waXed
paper, put the packet mold in salt
and ice and chill TO freezing point.
Remove from the mold, cut into blocks
and serve with toasted mullins or
crackers with a sweet salad course.
Eggs with BrOiled Tomatoes-Se-
lect large firm tomatoes and cut them
in thick slices without peeling; dip
them in melted butter, then in crumbS
pepper, salt and a little sugar. Lay
them on a close-meshed brOiler and
broil them delicate brown. Lay each
on a toast round and poach an egg
and lay il on top, busting with pepper
and salt and turning over ii a sweet
cream dressing.
Savory Eggs. - Fry in butter as
many bread rounds as there are eggs
to be served; also fry the same num-
Der of eggs in butter. Place one egg on
each round and turn over ii a sauce
made of one finely chopped onion
cooked in butter until it is a golden
brown; then add TO it one finely
chopped pepper, two chopped tomatoes
and seasoning of salt, pepper and Wor-
cestershire sauce. Cook until the to-
matoes are done and turn a small
portion over each egg dish.
Eggs with MushroOms.-Slice and
fry i button mushrooms and two
onions; when done drain them and
set them aside. Take six hard boiled
eggs. slice the white and yolk of each
separately, melt one ounce of butter
in half pint Of good stock, put the
white of the eggs, the mushrooms and
the onion into it, add pepper and salt
to taste and last of all put in the
sliced yolks and let them boil up just
once and remove from the stove. This
make sufficient TO serve with buttered
toast for four persons.