The Waterbury Democrat., 1935-09-06
Round Table Talk About Food
Favorite Egg Dishes

and fancy, brown and white, season In and season out.
 And fine thing 1t is, too, for our
 national health, for eggs have ex-
 ceptionally high nutritional value. Ranking second only to milk as an almost complete food, they are a rich source of proteins and fats, vie tanlins and minerals, and they can be prepared in an endless number of delightful ways that will make them a welcome piece de resist ance" throughout the whole year. Serve these dishes and watch your family call for encores:
 Coated Eggs with Dreamed Noo. dlcs-Add 1-2 teaspoon Worcester shire Sauce to lb. sausage meat, and mix well. Divide meat into six parts. Shell 6 hard cooked eggs and coat each egg completely with one portion of the sausage, press ing well so 1t adheres firmly to the egg. Dip the coated egg. first into slightly beaten egg, then into crushed Rice Flakes, crushed after measuring). Fry in deep hot fat
 (376 degree F.) until crisp and
 browned-about of the eggs in halves lengthwise and in halves crosswise. Toast slices of bread to a golden brown, then spread with butter. Cut each slice of toast into two triangles, and place two triangles, points together, in center of plate, and in each angle place one-half of an egg, having one lengthwise and one crosswise half on each plate. Pour a generous serving of Creamed Noodles over toast triangles and garnish with parsley. (Note: = Prepare the Creamed Noodles while the fat is getting hot.)
 Creamed Noodles-Melt table spoons butter in g. saucepan, add ,
 tablespoons flour and blend well.
 Add IA teaspoon salt, 1-2 cup milk and 1-16 oz. can Noodle Soup with
 Chicken, and cook, stirring con-
 stantly, until thick.
 Eggs in Mushroom Sauce Melt 2 tablespoons butter in a saucepan,
 add 8 tablespoons flour and blend well. Add lie 'oz. can Cream of Mushroom Soup and cook, stirring constantly, until thick. Add sliced hard cooked eggs, and heat just long enough to heat eggs through. lAdd salt and pepper to taste. Serve on toast or crackers. DeviIed Onions with Eggs-Mince cold boiled onions and 2 hard cooked eggs. Melt 1 tablespoon
 butter in a saucepan, add 1 table spoon flour and blend well. Add 2-3 cup milk and stir until thickened. Season with 1 1-2 teaspoons Wor-
 cestershire Sauce, teaspoon Pre-
 pared Brown Mustard, 3-4 teaspoon
 salt, and dash of pepper and pap
 rika. Add this piquant sauce to the
 minced onions and eggs, place in a
 baking dish, sprinkle with huttered
 bread crumbs or grated cheese. and bake in a moderately slow oven
 (35O degrees F.) for about 20 min utes or until lightly Drowned. This is an unusual dish and very good one.
 Eggs with Chicken Noodles =
 When separating eggs for angel food cake, gently place yolks In large soup bowl, being careful not to break them. After cake Is in
 oven, bring 1 quart water to sim mering point, and add 1 tablespoon Cider or White Vinegar. then let yolks slide from dish into water.
 Every or 4 minutes, move yolks around in water with wooden spoon
 so they do not touch. Cook 10 min
 utes or until quite firm. Drain and cool, if not used at once. Pan broil | 5 or 6 thin slices raw or boiled ham in 9 tablespoons butter until golden brown, then remove from skillet and place each slice of ham on a thin slice of buttered toast which
 is arranged on warm platter. Blend | 9 tablespoons flour with butter re- maining in skillet, then add 1-16 oz. can Noodle Soup with Chicken and stir until medium thick sauce
 Is formed. Place egg yolks in sauce and allow mixture to simmer slow
 ly until eggs are heated through. Arrange 2 yolks on each slice of ham and surround them with Noo-
 dies and Sauce.
 Spaghetti and Egg Scramble -
 Fry slices bacon until crisp, then remove from pan and break into
 small pieces. Beat 4 eggs until light and fluffy. add 1-13 1-2 oz. can Cooked Spaghetti in Tomato
 Sauce, and turn into skillet con i, taining a small amount of the ba-
 con fat. Stir gently until the con-
 sistency of scrambled eggs. Add bacon broken into small pieces. and salt and pepper to taste. Serve on toast. Whole bacon slices may be placed around the scrambled Spa- yhetti rather than added, if desired.