Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1922-03-31
SISTER MARY'S
KITCHEN
LENTEN DISHES
Sister Mary Suggests Some Tasty
Egg Salads

Egg Salads
EGGS may appear in the salad
IL with quite as much value to the
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 any made
dish are a bit harder to digest than
plain soft-boiled or poached eggs.
Use plenty of bran breads and muf-
fins. And as the spring vegetables
come into market serve them relig-
iously.
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 bubbIing 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 Is minutes, changing the
water as soon as the eggs make it
warm. Tap the 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 of
each half to make the petals. Ar
range on bed of lettuce daisy fash
ion and drop a teaspoon of mayon-
naise on each yolk This rule pro-
wides a whole egg for each service.
Eggs in Jelly
Four hard boiled eggs, 1 table
spoon graduated gelatine, tea
spoon onion juice, 1 teaspoon salt,
1-8 teaspoon pepper, teaspoons
minced parsley, hearts of lettuce,
mayOnnaise.
Prepare eggs as in preceding rule.
Soften gelatine in one-quarter cup
cold water. Let stand Is minutes.
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 fin
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
meart of the lettuce with mayonnaise.
Egg and Beet Said.
Alternate slices of picked beets
and hard boiled eggs on a bed of
curly endive. Serve with plain
French, dressing. Mayonnaise does
not combine we'll with beets.
Egg and Spinach Salad
Four hard boiled eggs, 2 pounds
spinach, tablespoons butter, /
dessertspoon flour, 1 tablespoon
lemon juice, IL teaspoon salt, IA
teaspoon pepper
Wash spinach carefully and cook
Is minutes in a covered pan in it's
own juice. Rub through fine
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
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