Evening star., 1953-01-06
Build More Meals Around Eqqs
By Violet Faulkner

month OF the new year. WIN
increased supplies due to appear
on the market, it seems like
good time to serve egg dishes,
using them for economy's sake
as we'll as for a welcome change
from meat.
Eggs are versatile there
are literally hundreds of diff
ferent ways to prepare them.
They can be cooked in the shell,
fried, poached, scrambled, or
made into omelets. They COM
bine we'll with practically any
other food you can mention. One
of their best selling. points is
the ease and speed with which
they can be prepared to provide
high-protein meals for the fam
lily.
Remember only one simple rule
in cooking eggs keep the
temperature low if you want an
egg that is tender and flavor
some. High temperature and
overlooking toughens eggs g.
egg-rich cakes, souff1eS, and
other dishes leavened with eggs
will fall, the crust will be thick
and tough, and the inside heavy
and soggy. In dishes thickened
with eggs such as cuStardS and
sauce, high temperature and
overlooking will cause curdling
and watering.
For an easy-to-get dinner
after the holiday rush, serve eggs
sunny-side-up with fried chicken
livers and French fried onion
rings. To cook the eggs, use just
enough fat to grease the skillet.
Cook over low heat until edges
turn white, about l minute. Add
y teaspoon water for one egg.
decreasing proportion slightly
for each additional egg. Cover
skillet tightly to hold in steam
which bastes the egg. Cook to
desired doneness.
EGGS TARTARE IN
RICE RING.
1 package precooked rice dh
cupS).
1lz cups water.
y teaspoon salt.
2 tablespoons butter.
2 tablespoons flour.
2 tablespoons butter.
"a teaspoon salt.
Dash Of pepper.
1 cup milk.
u teaspoon worcestershire sauce.
y teaspoon grated onion.
6 stuffed olives. sliced.
4 hard-cooked eggs, sliced.
Combine rice, water and salt
in saucepan. Mix just until all
rice is moistened. Bring quickly
to a boil over high heat, uncov-
cred. huffing gently once or twice
with a fork. Do not stir. Cover
and remove from heat. Let
stand 10 minutes. Add butter to
rice, huff gently with fork and
pack in a well-greased 7-inch
ring mold. Let stand a few min
uteS.
Meanwhile, melt the other 2
tablespoons butter in saucepan.
Add -four, salt and pepper and
blend. Gradually add milk. STIR
ring constantly. Cook and stir
over medium heat until mixture
is thickened. Add worcestershire
sauce, onion, olives and eggs.
Heat thoroughly. Turn rice ring
out onto hot platter. Fill center
of ring with egg and olive mix
ture and serve at once. Makes
4 to 5 servings. Note: Two table
spoons chopped pickle or pickle
relish may be used in place Of
the olives.
DEv1LED EGGS SPANISH
STYLE.
13 cup butter or margarine
1s cup chopped onion
70 cup chopped celery
8 tablespoons flour
3 cups cooked tomatoes
teaspoon sugar
/ teaspoon salt
Il teaspoon pepper
u teaspoon garlic salt
6 l1ard-cooked eggs. deviled
u cup buttered bread crumbs
6 slices toast
Cook onion and celery in but
ter over low heat until onion is
transparent. Blend in flour. Add
tomatoes all at once. Cook until
thickened, stirring constantly
Add sugar. salt, pepper and
garlic salt. Pour into shallow
IA or 2-quart baking dish. Ar
range deviled eggs in sauce. Top
with buttered crumbs. Place in
hot oven (425 degree F) until