Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-10-25
BY SALLY MONROE.


Now that eggs are on their upward
trend and viii continue to rise in price
probably for several months, the wise
cook takes stock of the situation and
gets together recipes that enable her
to make one egg serve the purpose OF
two. That is, she plans egg dishes in
which other ingredients give food value
and flavor to augment the smaller
number of eggs she uses.
Scrambled eggs, for instance, deli
cious as they are, are an expensive dish
to serve when eggs are 80 cents to ST
a dozen But a macaroni omelet or a
cheese omelet is delicious and nour-
1shing, and less expensive concoction.
Here are some recipes to help you
in making the most of Winter eggs.
Sardine Eggs.-Hard-b boiled eggs salt
and pepper. sardineS. Boil hard as
many eggs as you require. Cut the
eggs in half and remove the yolks
Scrape and bone one Sardine to each
egg. then pound the yolks and sardines
together. adding salt and little
cayenne pepper Fill the cases Of the
eggs with little of the mixture. shaw
ing off a little at the bottom so that
they will stand.
Tomato Eggs.-A little butter, three
tomatoes. two eggs, cayenne, salt, pep
toes in halves, remove the pulp, lay
the halves on q creased tin, season
each, and put a very small piece OF
butter in the center. Cover with but
tered paper and bake on q moderate
oven for about quarter of an hour.
Beat up the eggs. Season with cayenne
and salt; mix with the tomato pulp,
first rubbed through sieve. Melt half
an ounce of butter in saucepan, add
the pulp and eggs, and stir the mixture
for a few minutes till set. Fill the
halved tomato cases with the egg mix
ture and garnish with chopped parsley
and powdered yolk of egg.
Currled Eggs.-Put six eggs into boil
ing water and let them boil gently for
Is to 20 minutes; into another sauce
pan Of boiling water put one cup OF
rice and a good teaspoon of salt; let
this boil fast for the same length OF
time. While these are cooking cut up
two small onions and fry to pale
brown in two ounces of butter; push the
onion slightly to one side, tilt the pan
and stir one level tablespoonful of
flour and the same of curry powder,
into the fat; mix 1t to smooth paste.
Take half a pint Of water or stock and
stir gradually in.
You may now turn the gas quite low
and add the other ingredients to SIM
mer altogether for a quarter OF an hour.
These latter may be according TO taste
or the condition of your larder; one OF
the incest result will be obtained by
cutting into small pieces one green
apple and two tomatoes; with these put
q few sultanas, little lemon JUICE,
pepper and salt.
When the eggs are hard boiled. pour
cold water over them and then peel
and cut III half; stir them into the
curry at the last moment. Empty the
rice out into colander and let al tne
water run away. Place the curry in the
center of a hot dish and bank the rice
up all round it. Have the plates nicely
heated and serve at once. Instead OF
eggs. scraps of cold fish or minced meat
r.. be used with equal success.
C&1elets.-A good recipe for Onelets
is de following. BY the addition ol
milk and cornstarch a less number OF
eggs than otherwise are used. ana IN
this recipe the three eggs given VIII
make a sufficient number of omolets toI
four persons:
One teacup of milk, one teaspoon OF
cornstarch, three eggs. little finely
chopped onion and parsley, two table,
SeSons OF minced ham, half teaspoon
e1Gh of salt, pepper and made mustard
Put rather more than half the milk into
a small enamel saucepan and bring tc
the boil. Mix the remainder into per-
fectly smooth paste with one good TEA
spoon of cornStarch. Stir this. into tnt
boiling milk and continue to STIR unlll y
thickens. Then turn the gas very IoN
and leave for five minutes. At the enc
of that time turn it into large bow
and allow to cool.
Now separate the yolks from tn
whites Of the three eggs and beat ,uI
the yolks IN a bowl add to them all En'
seasonings and ham, then stir togetne
into the cornStarch. Lastly beat up IN
whites 10 a sun frOtft and hghtiy SUI
these in, too. Heat little lat In SINAI
omelet pan and pour in one-quarter
the mixture. Let it brown lightly, thel
tilt the pan to one side, run a !arg
knife under the omelet and turn 1t owe
to cook equally underneath. Serve a
quickly as possible.
With Cheese Sauce.
Another particularly pleasing dish II
which hard-boiled eggs are the chic
feature, is eggs with cheese sauce. I'M
is even more quickly prepared than TN
foregoing. Boil the rice as above, an
while it is cooking make the chees
sauce.
First CRATE up a quarter OF poun
of cheese, then put one and a ha
ounces of butter into small enamt
saucepan, and when it is hot stir INT
it one dessertspoon of flour: mix tn
to a smooth paste. then add gradual
half a pint of milk. Continue to ST
until it boils and thickens. Now ad
the cheese and pepper and salt to tast
Leave 1t on very, very low gas Whl
q YOU see to the eggs and bread. TT
= former will only need 10 minutes cool
{yr~ for this dish For the latter CT