Evening star., 1922-03-10
Health and Thrift in the Home

BILE boiler one tablespoon of butter
and wren 1t melts add one table
spoon of -four, blend together When
1t foams add one-half cup Of cream
or good milk and stir until thick.
Allow to simmer for about five min
utes, add the well beaten yolk OF one
egg, season with little salt and pep
per and then pour over the chopped
eggs. When cool form into Gro
quettes in egg shape, dip in beaten
Fry a golden brown in deep tat and
drain on brown paper for a few min
utes before serving. Garnish with
parsley.
scalloped Eggs and cheese.-Halve
six hard-cooked eggs, place them in
item with white sauce made as foi-
lows: Take two and one-half table,
spoons of cornstarch, one and one
half cups of milk, one-half teaspoon
| Of salt, little red pepper and two
tablespoons of fat. Pour this over
cheese and bake for about fifteen
| minutes in a moderate oven. Serve
with minced parsley sprtnkled over
the top. Peas may be added to the
white sauce If, liked. This makes a
| very substantial dish.
Eggs and Baked s.IPlunge
six medium sized tomatoes into boil
ing water and then remove the skins,
, cut off the tops of the tomatoes and
| remove tho seeds and centers. Into
each tomato shell put a raw egg sea-
soned with saltSand pepper and cook
in a hot oven until the eggs are set.
Serve on buttered toast.
Bermuda Egg Salad.-Boil the re-
CURED number of eggs about fifteen
minutes until hard, remove the shells
from the eggs while hot and put them
| In warm beet juice and let them stand
until colored pink. Make a bed Of
| lettuce leaves on each individual
salad plate. cut the eggs into quar-
ters lengthwise and arrange these on
the lettuce leaves to resemble a lily.
Sprinkle over some minced parsley.
Serve with mayonnaise sauce.
With Cottage Cheese.
Cottage Cheese Loaf with Nuts
| Mix together well one cup Of cooked
rice that is dry and fiaky. one cup of
! cottage cheese one-half cup of
ground peanuts. one cup of bread
crumbs. one tablespoon Of chopped
| onion. one tablespoon of butter or
drippings, one-fourth teaspoon of
| soda and one cup of strained toma-
to. Form this mixture into q roll.
brush over with melted butter and
| bake In a moderate oven for TWEEN
ty-five minutes. Serve with q me-
dium white sauce to which may be
| added two tablespoons of minced pi-
| mentos.
Cottage Cheese and Pimento Roast.
blend together two cups Of cooked
rice or other cereal, one cup Of cot
| tage cheese, one cup of dry bread
crumbs. three pimentos chopped fine,
F., one teaspoon of salt, one-fourth tea
spoon of soda. little pepper and
| liquid. if necessary. Make the mix
i ture very stiff. form into a roll and
| bake for about twenty-five minutes,
| basting from time to time with sa
! worry fat or meat drippings. if neces-
sary.
Cottage Cheese Pie.-Mix together
| one cup of cottage cheese, two-thirds
| cup of sugar. two-thirds cup of milk
| with one tablespoon of cornstarch
| stirred smoothly into 1t to prevent
the custard from separating in the
| oven. two egg yolks beaten. one ia
| blespoon Of melted fat. one-fourth
| teaspoon Of vanilla extract and a lit
! tie salt. Bake the pie in one crust,
cool it slightly and cover 1t. with
| meringue made by adding two ta-
| blespoons of sugar and one-half tea
spoon Of vanilla to the beaten whites
! of two eggs, and brown it in a slow
oven.>