The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1922-07-14
Use EGGS NOW
while THEY ARE
CHEAP IS ADVICE
Dishes Must be Accompanied
by Coarse Bread and Vege-
tables; Expert Tells
How.

just because II the summer season
and eggs are cheaper than they have
been for years why not use them lay.
ishly?
But remember this Egg dishes must
be accomplished by coarse breads and
green vegetables. Eggs are concen.
trated food, providing a deal Of nourish-
ment without satisfying hunger. There
fore the bulky foods are necessary to
insure perfect digestion,
These egg dishes may be used for
luncheon or dinner or a company spring
breakfast.
Eggs in Ramikins.
Four eggs, one tablespoon grated
cheese, two tablespoons bread crumbs,
TWO tablespoons cream. one teaspoon
minced parsley, butter. salt. pepper.
Rub the ramikins with oil. Mix the
bread Crumbs with half the cheese,
salt and pepper and put a layer in each
rankin. Dot with butter and add an
egg.
Sprinkle with salt and pepper, add
parsley Pour over cream and cover
with remainder Of cheese. Put rami.
kins in a not oven until eggs are set.
Eggs With Rice and Spinach.
Three-fourths cup rice, one teaspoon
salt, four eggs, two pounds spinach,
four tablespoons grated cheese, pap.
rika.
Wash rice well through several wa.
tiers. Boil till tender. The length Of
time required to cook rice depends on
its age. Arrange on q fireproof platter
or shallow dish, making four depres-
sions.
Slide an egg carefully into each little
well Season with salt and pepper and
cover with grated cheese. Sprinkle
with paprika and bake in a moderate
oven until eggs are. as firm as de
sired. While the rice is boiling pre-.
pare the spinach. Wash carefully and
cook in its own juice.
Surround rice and eggs with a Dor
der OF cooked and chopped and seasoned
spinach. Serve very hot. This dish
supplies protein, starch and minerals.
II is an excellent breakfast dish for
children and will be found quite as ac.
ceptable for luncheon or dinner.
Dreamed Eggs With Mushrooms.
Four hard boiled eggs, one and one.
halt cups canned or fresh mushrooms.
three tablespoons butter, two tabla
spoons flour, one and one.half cups
milk, one teaspoon salt, paprika. minced
parsley, four squares buttered toast.
Melt butter, add mushrooms carefully
prepared and dried between towels. Fry
slowly for five minutes. Slft over
flour and stir until we'll blended.
Add milk slowly and cook till thick
and smooth. Pour over hot toast and
add the hard boiled eggs cut in guar.
tiers. Season with salt and paprika
when about half the milk is in the
sauce. Sprinkle with minced parsley
and serve.
Egg Cr0quettes.
-Four hard boiled eggs, six fresh
mushrooms, Canned may be used). two
tablespoons butter, two tablespoons OF
flour, three.fourths cup milk, one raw
egg, dried bread crumbs. nutmeg, salt
and pepper.
Chop eggs finely. Melt butter and
fry mushrooms cut in small pieces. Sifi
over flour and blend perfectly. Add
milk slowly, stirring constantly. Cook
till thick and smooth,
Add eggs, salt and pepper and nut
mes and mix well over the fire. Spread
and mix well
on q platter 10 cool. Shape into small
balls, roll in crumbs, dip in egg slight
~ beaten, roll again In crumbs and fry
in deep hot fat till q golden brown.
Serve OF a hos platter garnished with
parsley.