The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1922-03-08
WOMEN'S AFFAIRS
LENTEs DISHES
Mary Suggests Some Tasty
EgR Salads

ERgs may appear in the salad
with quite az much value to the
whole meal az 10 they constitute
the main dish or n rich dessert.
The thing to remember Is that
hard boiled eggs or eggs In ANY
made dish 4 "A bit harder to dt-
gest than plain soft boiled or
poached eggs. Use plenty OF bran
breads and mullins And as the
spring vegetables come nto mar
he; serve them rcliglously.
THESE foods furnish the bulk
and minerals no necessary To %
balanced diet. Eggs are "A con
ccntratcd food aud other coarse
foods nus be furnished to satlrfy
hunger.
Daisy SaIad.
-Four hard boiled eggs. shredded
leaf lettuce. mnyonnnisc.
Put egg In a pan large enough
TO hold them without touching
each other. Cover with cold water.
Too much water makes the cEE
break during cooking.
Cover the pan and bring slowly
to the boiling point. Cook just
below the bubbling point for half
an hour. Eggs hard boiled" this
way are mOr easily digested. the
white does not get tough and
lcathery and the yolk Is dry ana
meniy. Plunge eggs Immediately
into cold water. Let stand 10
minutes, changing the water as
soon as the eggs male IL warm.
Tap the shell lightly, breaking the
entire surface.
Very fresh eggs are hard to re-
move from the shell without max
ing the cgg white rough. THIS
thorough tapping Of the shell
makes IL possible to she'll even n
new laid egg smoothly. Cut the
cggs In half crosswise.
Slice the yoika crosswise "a
make the ccntcrs OF NJ daisics
and cut the whites In strips length
wise OF each half to make ,he
| petals. Arrange on "a bed OF
lettuce daisy fashion and urop q
teaspoon Of mnyunnaisu on Gael
yoik. This rule p%royidea "a Who'll,
egg for each service.
Eggs la jelly.
-Four hard boiled eggs. ! liable.
spoon Franulatcd gciaunc. I tea.
spoon onion juice. ! teaspoon salt
teaspoon pepper. 4 tcaspooni
minced parsley. hearts Of lettuce
mayonnaise.
Prepare eggs as In preceding
rule. Soften gelatine "a one
quarter cup cold water. Let stan,
10 minutcs Pour w one am
onc-half cups boiling water. he
stand tn cool and add onion juice
salt and pepper. Put one tea
spoon Of the gclatine in each mol'
and add a slice o! egg. Cover witl
gclatinc and when beginning u
set add another slice OF egg Con
tinue layer FOR layer until all i
used.
Tho gelatinc Will set very quick
~ and by the time the last mol
IL finished the first mold Will n
ready FOR the next layer lie
stand on ice TN very firm an.
thoroughly chilled, tnmoid an.
roll each in minced parsley.
Put in n bed Of lettuce and NJ
one heart OF the lettuce with may
onHaisc.
Egg and beet salad
AlNiiAnAt NlAi'N " NhAf N'fA
and hard boiled eggs or a bed &
, curly cndiyo Serve with plai
, French dressing. Mayonnaise doe
not combine wen with beets.
Egg and Spinach salad
Four hard boiled eggs ? pound
Spinach. . tablespoons butter.
dessertspoon flour, ] %tablespoo
lemon juice. - teaspoon salt. !
teaspoon pepper, .
wash spinach carefully and coo
ib minutes In a covered pan !
it's own Juice. Rub through a I'm
sieve. Melt butter In a smoot
pan and add spinach PURGE lcmo
iuIce and salt ana pepper
slit over flour. stirring COZ
ftnntly and cook five minute
Line n mold with slices OF har
boiled gigs. pour In spinach ml'
J ture. with n plate an
{ weight and LET stand til firm an
thoroughly chilled.
v Copyright i92s. NEA Serviccl