Evening star., 1931-05-08

melted butter and place 1t in dish to
brown In the oven. Place on each
round q slice of tomato with a Sprin-
king of pepper and salt. Boil the eggs
hard, shell them, then cut them in
halves, putting one-half on each
round with the cut side downward.
When the dish Is taken from the oven
mask Immediately with cheese sauce
and send to the table very hot. To
one-half tablespoonfuls OF melted but
ter. Stir into it over the fire two
tablespoonfuls of flour and add two
cupfuls of milk slowly, stirring all the
time. Now add two cupfuls OF grated
cheese and cook until done. Add pepper
and salt to taste.
Savory Hash.
There is the wet hash, more properly
called a stew. This may be made in
various ways. Leftover roast meat,
combined with its own gravy, few
white potatoes diced and cooked in
that gravy, onions if desired, seasoning
to taste, makes q tasty dish.
Fried hash is cooked like an omclet
in a we'll creased skillet and folded over.
This should be of dry consistency,
usually being made OF finely minced,
cooked meat, or cooked meat diced in
small pieces may be used. Potatoes
that have been boiled or fried may be
used, finely chopped onion and green
pepper If desired, or perhaps chopped
celery, all being we'll seasoned, with a
dash of Worcestershire sauce added.
Baked minced hash is especially good,
Any cold meat, finely ground through
a food chopper, may be used as the
potatoes, either mashed or finely
fashed up, and II liked some finely
ground green peppers. Into buttered
baking dish pour the hash mixture,
which has first been well seasoned and
made liquid enough by the addition OF
gravy, water and bacon drippings, or
water and butter. Don't have 1t too
wet, but be sure that there Is enough
liquid so that the hash will not be too
dry when you take 1t from the oven.
Minced hash cooked in skillet to a
rather dry consistency Is very appe-
tizing when served with a poached egg
on top of the hash. This kind of hash,
either with or without poached egg, is
| good to serve on toast.
Two or more kinds Of meat combined
| in a hash makes we'll favored dish
that is Just enough different from the
usual hash to recommend 1t. Bacon or
| ham added to beef, veal or lamb will
| give new flavor. Celery seed or cell
cry salt. and little garlic for those
who like it. may be added to the sea-
| soning. Curry powder used with eau
ton will add variety.
Luncheon Eggs.
Boil some eggs for 20 minutes. When
cold, slice them lengthwise, remove the
yolk, mash to paste, and add dry
naise, as desired. A little minced ham
and finely cut parsley added to the
mixture will improve it. Stuff the egg
whites with this mixture. Place two
halves together and fasten with tooth
picks. Dip the whole filled eggs into
beaten raw egg, roll in cracker crumbs
and fry in deep fat until brown. Serve
garnished with parsley.
This is a tasty dish, too Hard-boil
as many eggs as will be needed and
remove the shells. Prepare the follow
ing forcemeat: To 6 ounces of finC
bread crumbs add ounces of finely
chopped suet, with a tablespoonful o.
well minced onion, dessertSpoonful ot
chopped parsley, and seasoning Il
taste. Moisten with beaten egg and
mix all we'll together. This quantity
Is enough for four large eggs, or five
small ones. Cover the eggs equal,
with the mixture, and fiatten slightly
at the ends. Brush over with beaten
egg, cover with fine bread crumbs, and
fry in deep fat until crisp and nicely
Drowned. Strain from the fat and
divide in halves. Serve on a hot dist
with border of boiled rice over which
some hot tomato sauce is poured
To some eggs which have been vel
beaten, as for scrambling, add some
young green onions cut into small
pieces, using the green part that /,
fresh looking as well as the white por-
tions Of the onions, little milk, and
salt and pepper. Scramble in a vel
buttered iron skillet until the mixture
Is the desired thickness.