Evening star., 1921-03-04

Dry the noodles and put away until
needed
When eggs are scarce teaspoon
ful of cornstarch can be made to
recipe calling for eggs cannot be
made entirely with cornstarch. 1t
is light. however. and when COM
bined with eggs makes puddings'
cakes and pies lighter. When MAX
ing mullins and cornbread. which are
to be light and sponEy when done
one teaspoonful of baking powder
viii give an equivalent to two eggs.
but You lose the nitrogen OF the eggs:
If a cake calls for four eggs and
two teaspoonfuls of baking powder
use eight eggs and omit the baking
powder.
Tasty and Sensonnble EEE Dishea.
Scalloped Esgs.-Cook hard six
, eggs by boiling them twenty minutes.
; Let them stand in cold water until
coni. so that they will not discolor-
While they are cooling make a white
sauce. as follows: Melt one fourth
cup of butter and stir into II until
smooth one-fourth cup of -four Grad
Ually stir into this one pint of llduld.
half milk and half water. Cook. stir,
ring constantly. until 1t thickens and
is smooth. Add one chopped green
sweet pepper and one-half teaspoon
full of salt. Remove the sauce from
the fire. slice the eggs into IT ana
pour all into a baking dish. Sprinkle
thickly over the creamed eggs mix.
ture of cracker crumbs and grated
cheese. Place tho dish in the oven
and leave until the cheese is melted
and Drowned.
C'reamed Eggs and Oysters.-Take
three eggs. twelve oysters. ono ia
hlespoonful of cream. one heaplnG
table spoonful of butter and season
ing Of salt and pepper. Beat up the
eggs until frothy. add the cream ano
seasoning. Melt the butter in a small
pan. pour in the egg mixture and
ginning to thicken put in the oysters
and cook to a soft. creamy mass.
Eggs in Peppers.--Parhoil some
green peppers for five minutes, ado
one chopped onion. one-half cup OF
butter. eggs. one-half cup of bread
crumbs and salt and table sauce 10
taste Saute the onion in the butter
and season with the salt and sauce.
Put a tablespoonful Of this mixture
in each pepper and place in a but
tered dish. Break an egg in each
mold over the mixture. cover with the
buttered crumbs and bake for fifteen
minutes. Serve on toast with Hol-
landaise sauce.
Baked Eggs in Tomatoes.-Cut a
slice from the stem end of fine to-
mato. remove some of the pulp. place
in a buttered ramekin and sprinkle
with salt and pepper Drop one egg
into this tomato cup. sprinkle with
more salt and pepper and place
little melted butter on top of both egg
and tomato. Prepare as many of the
individual servings as may be re-
duired and bake in moderate oven
until frm.
Eggs With Shrimps.
Shell four hard-boiled eggs. cut
each in halves roundways, take ont
the volks. put them in mortar with
a dozen shrinlps and two boned an
chovies. and pound all 10 "a smooth
paste. Next rub the mixture through
a sieve, put it back in the mortar
with two tahlespoonfuls of butter and
one tablespoonful of white sauce.
pound smoothly and season carefully.
Fill the whites of the eggs with this
mixture: arrange with lettuce and
olives.
Savory EgEs.--Fry crisp in butter
six rounds of bread, then place on
a serving dish. At the same time
also cook six eggs in butter and
trim to uniform shape. Place an
egg on each round of bread. season
and pour around them the sauce
previously prepared, as follows; Cook
one finely chopped onion until golden
brown in a tablespoonful of butter:
add one finely chopped pepper. green
or rcd: two tomatoes and hay leaf.
Simmer until tender. add seasoning
and half teaspoonful Of table sauce
Shirred Eggs in Potato Cases -
Take some seasoned mashed rotai
and forr, into Z case. Sprinkle Wit
bread crumbs rolled in egg. ami
brown in tn. oven Into tae cas-
drop an egg and nlace in the over
cook s.eaSon with and
salt and top WITH lump Of butter.
Serve at once.
Eggs Shirred With Bacon.--Butter
some ramekins and break one or two
eggs into each. taking care not to
break the yolks. Sprinkle with salt