Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-08-08

The Value Of Eggs.
Eggs are always liked at breakfast,
and they may be served in a hundred
ways. One OF the veiy best IL to make
an omelette. and when 1t Is ready to
fold lay in a filing. which may be made
ready the day before Of three tomatoes.
onion and seasoning. cooked until thick.
but not strained. This makes what is
called Spanish omelette. very spicy
and appetizing. A very simple way to
serve eggs Is to make slices Of Boston
brown bread toast; then beat the whites
Of the eggs and put them in small seal
| Hoped tins and lay the unbeaten yolk in
the top Of each, with pepper and salt.
and either steam them or bake for a
few moments. Poached eggs are good
served on small pieces of buttered toast
spread with anchovy paste.
Fish is always best for breakfast
when prepared in small quantities.
either creamed in little baking dishes or
made into a simple soufhe. A pleasant
accompaniment for a breakfast dish OF
fish is either salad of cucumbers with
French dressing or cucumners and
or tomatoes dipped in crumbs and egg
and fried or broiled. Either with or
without potatoes these vegetables go far
toward making the meal attractive.
Lamb kidneys are . good breakfast
cut up the day before they are needed
and quickly heated in a rich sauce Of
stock or beef extract, table sauce.
chopped parsley and lemon juice. A
quantity OF mushrooms, either canned
or fresh, are a pleasant addition to the
whole.
LuncheonS.
To transform the cup Of cold soup. the
Of vegetables, into delicious and
wholesome meal is easy enough when
one knows how. For q simple luncheon
the first course may be cold meat. Ar
range this in overlapping slices Of equal
a small edge Of fat and place around
the chilled platter a border Of crisp
watercress or lettuce hearts or head
lettuce cut crosswise with the scissors
to simulate blades OF grass. Just be-
fore serving French dressing may be
q border Of hard-boiled eggs cut in
halves and deviled. with sprigs Of pars-
ley or lettuce hearts between each two.
or -cut good siSed lemons in halves.
scoop out the inside. cut a slice from
the bottom until they stand easily, and
heap these with shredded cabbage
mixed with stiff mayonnaise. with pos
sibly a few capers on top Of each shell,
or I'LL the lemons with peas and mayon-
naise.
II the meat is lamb q very attractive
dish may be made by surrounding the
slices with tiny green molds Of mint
jelly. This 10 easily made by preparing
the usual lemon jelly, emitting the
sugar, adding while 1t Ii warm bunch
Of bruised mint. then putting in the
gelatin straining Il and setting 1t In
egg cups. When cold these sparkling
emeraid-sTeen shapes are lovely and &c
deliciously with lamb.
Chicken is best with cooked peas in
mayonnaise around 1t, or tomato roses
These latter are nerelyr small round
tomatoes with the tops removed: they
are then cut down until they form five
petals each, and just at lunch time put
spoonful OF very stin nayonnaise on
top Of each one 90 that 1t viii all the
center Of thu rose" ~.
When Saving Tongue.
Tongue Is very nice With sliced to-
matoes dipped In French dressing, OF
with asparagus chilled, with dressing
over It. Sliced ham II good with aspic
jelly, made by setting clear light
brown stock or dissolved beef extract
with gelatin. When firm, this Is
chopped With q cold knife and arranged
arpund the meat. With bits OF parsley
| on the outer edge. F;sr3s :. =: !.
IN place Of meat course at luncheon
I q substantial salad win answer. The
! following Is especially nice: Slice some
large peeled tomatoes Of even size AND
Strange them On dish, on a little white
lettuce: cover each one with grated