Oxford Democrat., 1920-05-04

Now that eggs are little more plenti-
full and comparatively reasonable In
price they can provide welcome varia-
tion in the family diet. In many fami-
lies eggs are seldom served except at
breakfast, but they furnish just % many
possibilities for delectable dishes for
luncheon or supper a. they do for break.
fast. They can we'll take the place Of q
meat dish, for like meat they furnish
protein, fat and mineral matter, and the
yolk Is also q good source of vitamin.
A few recipes for attractive dishes suit-
able to serve In place of meat for the
midday or evening meal follow. These
recipes were tested In the experimental
kitchen of the United States Department
of Agriculture.
Combinations of eggs with bread
crumbs, rice, or some starchy cereal to
give body to the dish are always good.
STIRRED EGGS WITH RICE
Fill q baking dish half full of hot
boiled rice. Break six eggs and care
fully drop them in the rice, taking care
not to break the yolks. Pour q cup Of
cheese sauce over the eggs and rice and
bake In moderate oven until the whites
Of the eggs are set.
To make the cheese sauce: Melt /
tablespoon of butter and stir into 1t /
tablespoonful of -four, l teaspoon of salt,
and 1.S teaspoon of white pepper. Add
cup of cold milk, and stir over the
fame until thick and creamy. Add 4
tablespoons of grated cheese and stir
until melted.
CREOLE EGGS
Hard cook 8 eggs.
Cook 1-2 cup Of washed rice In quarts
OF boiling water containing teaspoon
Of salt.
Make sauce In the following way {:
Melt 2 tablespoons of butter In skillet,
and add tablespoons of chopped oniona.
Cook until the onion is soft, but not
brown. Add IL cups of canned toma
toes and finely chopped green peppers.
and IL teaspoon of salt. Cook for 10
minutes. Place layer Of boiled rice in
a baking dish, cover with slices of hard
cooked eggs and cover the sliced eggs
with creole sauce. Repeat until baking
dish is full. Crate cheese over the top
and bake for 20 minutes In q moderate
oven.
EGGS IN TOMATO CUPS
When fresh tomatoes are In season no
more attractive way Of serving eggs can
be found than this.
Select the desired number OF good
sized tomatoes, allowing one to each
person. Cut off the blossom end, scoop
out the seeds, and stand the tomatoes In
a baking pan in the oven until they are
partly cooked. Put q 1.2 teaspoon of
butter and busting of salt and pepper
into the bottom of each and break In l
egg. Place in the oven until the eggs
are "set" to the desired hardness. Have
ready round OF toasted bread we'll but
tered, and place each tomato in the GEN.
ter of q round OF toast. Serve hot.
Eeas coDDLED IN TOMATO SAUCE
Make q tomato sauce by melting 2
tablespoons of butter and stirring into
1t 8 tablespoons of -four, 1-2 teaspoon OF
celery salt, teaspoon of pepper and
2 teaspoons of salt. Strain 2 cups OF
tomato pulp and juice through sieve
and add to the butter and flour. Cook
until thickened. Place one-hslf of the
tomato sauce in baking dish, break 9
eggs, one at time, and carefully slide
each egg into the sauce, taking care not
to break the yolks. Cover with the re-
naming sauce, sprinkle with grated
cheese, and bake In the oven until the
egg is set. It is we'll TO serve each egg
on a round Of toasted bread, or each may
be baked In an individual ramekin If
nroforred