Perth Amboy evening news., 1922-03-07
Kitchen Hints
Tempting Menus

Eggs may appear in the salad
with quite as much value to h
whole meal as if they constitute the
main dish or a rich dessert.
The thing to remember is that
hard boiled eggs or eggs in n
made dish are a bit harder to digest
than plain soft boiled or poached
eggs. Use plenty of bran breads and
mullins. And as the spring Vege-
tables come into market serve them
r~eligiously.
These foods furnish the bulk and
minerals so necessary to a balanced
diet. Eggs are a concentrated food
and other coarse foods must be fur
nished to satisfy hunger.
Daisy Salad
Four hard boiled eggs, shredded
leaf lettuce, mayonnaise.
Put eggs in a pan large enough
to hold them without touching each
other. Cover with cold water. Too
much water makes the eggs 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
more easily digested, the white does
not get tough and leathery and the
yolk is dry and mealy. Plunge eggs
Immediately into cold water. Let
stand fifteen minutes, changing the
water as soon as the eggs make it
warm. Tap shell lightly, break
ing the entire surface.
Very fresh eggs are hard to re-
move from the shell without making
the egg white rough. This thorough
tapping of the shell makes it posi-
BILE to shell even a new laid egg
smoothly. Cut the eggs in half
crosSwiSe.
Slice the yolks crosswise to make
the centers of the daisies and cut
the whites in strips lengthwise to
each half t. make the petals. Ar
range on a bed of lettuce daisy fash
ion and drop a teaspoon of mayon-
aise on each yolk. This rule pro-
vides a whole egg for each service.
Eggs in Jelly
Four hard boiled eggs, l table
: spoon granulated .gelatine, l tea
spoon onion juice, l teaspoon salt,
Is teaspoon pepper, 4 teaspoons
minced parsley, hearts of lettuce,
mayonnaise.
Prepare eggs as in preceding rule.
Soften gelatine in ~one-quarter cup
cold water. Let stand Is
Pour over one and one-half cups
, boiling water. Let stand till cool
and add onion juice, salt and pep
per. Put one teaspoon of the gela-
tine in each mold and add q slice OF
egg. Cover with gelatine and when
! beginning to set add another slice of
egg. Continue layer for layer until
all is used.
The gelatine will set very quickly
| and by the time the last mold is lin
ished the first mold will be ready for
the next layer. Let stand on ice till
very firm and thoroughly chilled.
Unmold and roll each in minced
parsley.
Put in a bed of lettuce and fill one
heart of the lettuce with mayon-
naise.
Egg and Beet Salad
Alternate slices of picked beetf
and hard boiled Eggs on a bed OF
curly endive. Serve with plain
French dressing. Mayonnaise does
not combine well with beets.
Egg and Spinach Salad
Four hard boiled eggs, 2 pounds
spinach, 2 tablespoons butter, 1
dessertspoon flour, L tablespoon
lemon juice, u teaspoon salt, Is
teaspoon pepper.
Wash spinach carefully and cook
Is minutes in a covered pan In Its
own juice. Rub through a hne
sieve. Melt butter in a smooth pan
and add spinach PURGE, lemon juice
and salt and pepper.
Sift over flour. stirring constantly,
| and cook five minutes. Line a mold
with slices of hard boiled eggs, pour
in spinach mixture, cover with a
plate and weight and let stand till
firm and thoroughly chilled.
Serve on a bed of lettuce on a
big plate and mask with mayon-
naisc.
Copyright, 1922, NEA Service.)