The Republican. [volume] (Oakland, Md.) 1877-current, 1932-03-24
Homemakers' Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent
EGGS FOR EASTER

/
Not for twenty years have eggs
cost so little at Eastertime as now.
And spring is the season for quality
more good eggs come on the market
in spring than at any other time.
In almost countless ways eggs can
be used as the main dish of any meal.
For variety, they can be served with
different seasonings and sauces:
Poached on toast with tomato sauce,
for example; hard-cooked with Span
ish sauce; curried; baked with cheese;
or creamed with ham and served on
toast. Omelets may be varied by ad-
ding chopped onion, chopped ham or
bacon, by folding in jelly, cheese, to-
matoes, or almost any fiavorful veg
etable or meat. Or, for an economical
dish, try fondue made with large
proportion of eggs and enough cheese
to flavor. Another good variation is
poached eggs served on savory rice.
Baked custard with caramel sauce is
nutritious dessert that is economical
when eggs are low in price.
Baked Eggs and Rice in Tomato Sauce
One cup uncooked rice, quart can
ned tomatoes, Ia teaspoons salt, z
onions, n cup -four, z eggs, "A cup
grated cheese, 2 cups bread crumbs,
u cup melted butter or other fat.
Cook the rice in a large quantity of
| lightly sailed boiling water for about
20 minutes, or until tender, wash in
water, drain, and let steam and swell
over hot water. Prepare sauce by
cooking the tomatoes and seasonings
| for 10 minutes, strain, and thicken
with the blended fat and flour. Make
a LAYER of the rice sin a large shallow
creased baking dish, drop the raw
eggs carefully on the rice, pour on
the sauce and sprinkle over the top the
grated cheese mixed with the bread
crumbs. Bake in a slow oven (about
375 degrees F.) until the eggs are
set. Serve in the baking dish.
Cheese SOuffie
Four eggs, IL cups milk, cup
fine, dry bread crumbs, tablespoon
butter or other fat, u lb. American
cheese, q t. salt, Is t. paprika, 3
drops Tabasco sauce. Heat the milk,
bread crumbs and fat in a double
boiler. Shave the cheese into thin
slices, add it to the hot mixture and
stir until the cheese is melted. Add
| this mixture to the we'll beaten egg
yolks. Season to taste with paprika
and Tabasco. Fold the hot mixture
into the siffly beaten egg whites con-
tanning the salt, pour into creased
dish and bake in very moderate oven
600 degrees F.) for one hour, or until
set in the center. Serve Immediately.
Fruit Whip
Fruit whips can be made OF any
fruit pulp Of pronounced flavor and
color. Heat the fruit pulp to dissolve
the added sugar and combine while
hot with the stiffly beaten egg whites
so as to cook the eggs partially and
give body to the mixture. After the
| fruit pulp has been combined with the
egg whites and sugar, the mixture
NAV be baked if desired. When baked
in a dish surrounded by water in a
very Slow oven (225 to $50 degrees F.)
for amout one hour, the whip should
not fall and may be served either
hot or cold. Or, fruit whips may be
served as soon as mixed, without
cooking.
| Baked Caramel Custard
One and one-half cups sugar, III
cups water, 11a quarts milk, "A tea
spoon salt, 8 tablespoons sugar, i
teaspoon vanilla, z eggs, butter. Melt
and stir the cup and half of sugar
in a smooth skillet over low heat
until the sugar turns rich brown
color, add the water, continue to stir
until a thick caramel strip has form
ed and remove from the fire. Heat
the milk slightly, add the salt, 3 table.
spoons of sugar, three-fourths cup OF
the caramel strip, and vanilla, and
stir into the slightly beaten eggs until
we'll mixed. Butter custard cups, put
| in each about teaspoons of the car
amel strip, fill with the custard mix
ture, put a small piece of butter on
top, and bake on rack in pan of
hot water in a moderate oven $3.50
degrees F.) for 45 minutes, or until
set. Test by inserting the point of
a knife in the center of the custard.
If it comes out clean remove the GUS
tard at once from the hot water. When
cold turn out in individual plates and
the caramel strip in the bottom of
the cups will run down over the GUS
tard like sauce.