Evening star., 1946-04-01

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same on other side. Serve. If one
likes soft eggs, raise the heat and
do more quickly. The bread will
toast the same, but the egg will be
soft. This is a nice change for
breakfast, or midnight snack, or
Sunday supper, etc. Bacon, little
sausages, ham, ETC., make a nice
accompaniment.
(From Mrs. r. w. D., Arlington.)
The new Good Housekeeping
Cook Book offers many ways to
serve eggs, as follows:
Luncheon Rolls: Four shelled,
cooked eggs. Four tablespoons
minced parsley, l4-pound grated
processed American cheddar cheese
Il cup), u cup catsup, tablespoon
minced onion, y teaspoon salt, 8
chopped stuffed olives (optionaD, 8
frankfurter rolls, melted fat or salad
oil.
Chop eggs and combine with all
remaining ingredients except rolls
and fat. Cut top off rolls length
wise, and hollow out centers. (Use
as buttered bread crumbs.)
Brush with melted fat and fill
with egg mixture. Cover with roll
top. Wrap in waxed paper and
chill. At lunchtime unwrap. Place
on baking sheet and bake in mod
crate oven $50 degrees $3.50 min
utes or until hot and crisp. Serves
3 to 4.
My favorite way of serving eggs
aside from the omelet is to poach
them and serve with brown butter,
on toast. Melt the butter and leave
on heat until brown, but not burned
Pour over egg on toast.
To poach an egg and not have
it spread in the pan-use an abso-
lutely fresh egg. Store eggs are
not always fresh enough to prevent
this. Fill a creased skillet "a full
boiling water. Add one tablespoon
salt and one tablespoon vinegar to
each quart of water. This pre-
vents spreading, too.
Baker Luncheon Omelet: Serves
4 to 6. Temperature, $50 degrees.
Time, 80 minutes.
Two tablespoons butter, 3 table
spoons flour, l teaspoon salt, pepper
and paprika, l cup milk, little
grated onion II liked, 4 eggs sep
arated.
l. Melt butter, add flour and sea-
sonings, stir until bubbly.
2. Add milk. Stir and cook until
sauce is thick.
8. Cook, add egg yolks beaten until
thick and light.
4. Cut and fold in stifhy beaten
egg whites.
5. Bake in creased baking dish
until top is firm and delicately
Drowned. Note: This type omelet Is
less likely to fall than the palmer
omelets and will stand for several
minutes, after baking If the serv-
ing should happen to be delayed.
This white sauce omelet is more
moist than others. Do not attempt
to prepare or turn too large an ONE
let. The recipe as given Is as large
as can be managed in a 9-inch
frying pan or skillet.
a. AAdtiOuSs Sllc.lldA W "a cup
finely chopped leftover meat may
be folded into the sauce before the
egg .yolks are added or sprinkle top
with chopped. crisp bacon Just be-
fore serving.
2. Bake in q creased frying pan,
crease omelet through center, fold
over and turn out on hot serving
platter. Garnish with parsley or
water cress- and surround with
mushrooms or tomato sauce.
3. The baked omelet may be fold
ed or turned out on a hot platter
and surround with mixed, cooked
vegetables which have been dressed
with melted butter or hot French
dressing.
4. Spread chilli sauce over half
the omelet and fold.
X X $: 4
COMMENTS.
From Mrs. F. X, Arlington.)
In regard to making slip covers, let
me add: To allow for shrinkage on
preshrink material. I failed to do
this and was very sorry indeed.
When in your reading you find