Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-04-01

Will eggs returning TO norman
prices again, they afford a welcome
and heaithful change in the diet. In
any of the following recipes suggest
ed by the United States department
of agriculture, they may be used in
place of meat in the meal. Eggs are
much more easily digested if time
is take to cock them very slowly.
Steamed Eggs
Butter slightly the bottom of GUS
Place the cup in a pan of gently
boiling water (water should come
half way up side of cup; cover and
steam until white of eggs is done.
Steamed eggs may be served on crisp
toast if desired.
Foached Eggs and Tomato Sauce
Allowing IL teaspoon of salt to 1
quart of water, have a shallow pan
two-thirds full of boiling water.
saucer and slip them into the water.
Cook a FOE poached eggs and serve
With the following sauce: 2 cups
canned tomatoes. and l slice onion,
or / Gu ptOmatC sauce, Ia teaspoon
sat. 2 tablespoons butter, table
Coo,i tomato and onion, finely chop
ped. 60 minutes, then rub through a
sCraine'. Nett butter add dry ingre-
dents and strained tomatoes. Pour
this sauce ovol the eggs and serve.
Eggs in Nest
Carefully separate the white from
the yolk of az egg. Beat the white
rntll stiff and pile lightly on nicely
trimmed slice of toast With a spoon
make a depression in the top of the
white and slip the yolk into it. Place
OH d baking dish in a moderate oven
and when the white has become a
golden brown remove and serve. 1t
may b seasoned to taste.
Eggs Go1denrod
One cup milk, . tablespoons butter,
IA teaspoon white pepper, l II ia
/ teaspoon chopped parsley, IL tea
spoon salt. 5 slices toast.
Melt the butter, add the dry ingre-
dients and stir until smooth. Add
the heated milk slowly, stirring con-
sta@tlJ,, and allow to come to the
boilin;. poin7, Separate the yolks
from the whites of the hard cooked
eggs. Chop tho whites finely and add
them to the white sauce. Cut the
slices Of toast in half and after ar
rangino on the platter, pour the
sauce over them. Put the yolks
tnrc ug-. a potato ricer or press them
throug- a st>ainer, sprinkle them
oven the sa;aE. Garnish with parsley
and serve.
Butch Eggs
SIX hard cooked eggs, 1-2 cup graf
eG cheese or cottage cheese, cup
white sauce. ! sweet red pepper cut
into strips.
piac: about one-quarter Of the
amount in Il buttered baking dish.
Cover this layer with sauce, and
3lrinkl over it a layer of cheese;
men a few pieces of the pepper. Re-
peat until the dish is full. Sprinkle
bread crumbs on top, dot with butter
and brown in a hot oven.
Esoalloped Eggs
two tablespoons butter, 2 cups
Dread crumbs, 6 hard cooked eggs, =
cups cooked nacaroni or rice. l cup
mix IL teaspoon salt, 2 tablespoons
flour. 8 tablespoons grated cheese.
II teaspoon pepper, 1 cup tomato
sauce.
Maxi Il sauce Of the flour. butter
salt an pepper. and remove from the
fire to add grated cheese. Stir until
melted. Combine carefully the cooked
me Caroni or rice. sliced egg and salt.
After covering bottom of baking dish
with buttered crumbs, add the mix
ture. Then add rest of crumbs, brown
in ho- oven and serve with tomato
sauce.
French omeIet
Four tablespoons hot water, 2 ia
hlespoon, butter, eggs, IL table
spoon salt, lie teaspoon pepper.
Beat the eggs slightly. just enough
to mi yolks anC whites, then add the
hot water and seasoning. Put the
butter in a . "aI1 hot frying pan
a3d when melted turn mixture into
the pa While this is cooking, mix
slightl. with fork until the whole
is OF a creamy consistency. Place
on a hotter part of the fire and al
low t. brown quickly underneath.
Hiring al together at one side Of the
pal and carefully slip it out on a
her platter. Garnish and serve while
hot.
Spanish Ome1et '
Mix and cook q French omelet
Sarve with tomato sauce in the CEN
ter an aroun6 the omelet.
Tomato Sauce
Two tablespoons butter. IL table
spoons onion, l cup tomatoes, cay
enne, 1-2 tablespoon capers, 3 table
spoon, mushrooms, IL teaspoon salt.
tablespoons flour.
Brown onion (hnely chopped in
butter and flour. Cook the tomatoes