Evening Republican, Volume 22, Number 87, Rensselaer, Jasper County, 14 April 1919 — HENHOUSE PRODUCT RETURNING TO NORMAL PRICES AFFORDS WELCOME CHANGE IN DIET [ARTICLE+ILLUSTRATION]

HENHOUSE PRODUCT RETURNING TO NORMAL PRICES AFFORDS WELCOME CHANGE IN DIET

(Prepared by .the United States Department of Agriculture.) With eggs returning to normal "prices again, they afford a welcome and healthful change in the diet. In any of the following recipes suggested by the United States department of agriculture, they may be used in place of meat in the meal. Eggs are much more easily digested if time is taken to cook them very slowly. Steamed Eggs. Butter slightly the bottom of a custard cup and slip an egg into it. Place the cup in a pan of.gently boiling, water (water should come half-way up side of cup); cover and steam until white of egg Is done. Steamed eggs may be served on crisp toast if desired. Poached Eggs and Tomato Sauce. Allowing one-half teaspoonful of salt to one quart of water, have a shallow pan two-thirds full of boiling water. Break each egg separately into a saucer and slip them into the water. Cook as for poached eggs and serve with the following sauce: 2 cupfuls canned 2 tablespoonfuls of tomatoes and butter. 1 slice onion, or 2 tablespoonfuls of 1 cupful tomato flour. sauce, % tablespoonful of % teaspoonful salt, pepper. Cook tomato and onion, finely chopped, 20 minutes, then rub through a strainer? Melt the butter, add dry ingredients and strained tomatoes. Pour this sauce over the eggs, and serve. Egg in Nest. Carefully separate the white from the yolk of an egg. Beat the white until stiff and pile lightly on a nicely trimmed slice of toast. With a spoon make a depression in the top of the white and slip the egg yolk into It Place on a’baking dish in a moderate oven and when the white has become a golden brown remove and serve. It may be seasoned to taste. Eggs Goldenrod. * 1 •cupful milk. 1% tablespoonfuls t tablespoonfuls of flour. butter. 4 hard cooked eggs. % teaspoonful of 1 teaspoonful chopwhite pepper. ped parsley, teaspoonful salt. 6 slices toast. Melt the butter, add the dry ingredients and stir until smooth. Add the heated milk slowly, stirring constantly, and allow to come to the boiling point. Separate the yolks from the whites of the hard-cooked eggs. Chop the whites finely and add them to the white sauce. Cut the slices of toast In half and after arranging on the platter, pour the sauce over them. Put the yolks through a potato ricer or press them through a strainer, sprinkling them over the sauce. Garnish with parsley and serve. Dutch Eggs. S hard cooked eggs. 1 cupful of white % cupful, of grated sauce. - ' ■ cheese or cottage 1 sweet red pepper cheese. cut into strips. Cut the eggs into quarters and place about one-quarter of the amount in a bettered baking dish. Cover this layer with sauce, and sprinkle over it a layer of cheese; then a few pieces of the pepper. Repeat until the dish is full. Sprinkle bread crumbs on top,

dot with butter and‘brown in a hot oven. Escalloped Eggs. „__ 2 tablespoonfuls of 2 tablespoonfuls of butter. flour. 2 cupfuls of bread 3 tablespoonfuls of crumbs. grated cheese. 6 hard cooked eggs. % tesispoonful pep--2 cupfuls cooked per. macaroni or rice. 1 cupful of tomato 1 cupful milk. sauce. % teaspoonful salt. Make a sauce of the flour, butter, salt and pepper, and remove from the fire to add grated cheese. Stir until melted. Combine carefully the cooked macaroni or rice, sliced egg and salt. After covering bottom of baking dish with buttered crumbs add the mixture. Then add rest of crumbs, brown in hot oven and serve with tomato sauce. French Omelette. y 4, tablespoonfuls of % tablespoonful of hot water. salt. 2 tablespoonfuls of 1-16 teaspoonful of butter. -• -pepper. 4 eggs. Beat the eggs slightly, just enough to mix yolks and whites; then, add the hot water and seasoning. Put the butter in a small hot frying pan and when melted turn mixture into the pan. While this is cooking, mix slightly with a fork until the whole is of a creamy consistency. Place on a hotter part of the fire and allow to brows quickly underneath. Bring all together at one side of the pan and carefully slip it out on a hot platter. Garnish and serve while hot. .Spanish Omelette. Mix and cook a French omefettCi Serve with tomato sauce in the center and around the omelette. Tomato Sauce. 2 tablespoonfuls of *4 tablespoonful ca» butter. pers. tablespoonfuls 3 tablespoonfuls ol of onion. mushrooms. 1 cupful tomatoes. 2 tablespoonfuls ol Cayenne. flour. t % teaspoonful salt,? Brown onion (finely chopped) In butter and flour. Cook the tomatoes with the onion for 15 minutes. Add the capers, mushrooms and seasoning. If desired, substitute three tablespoonfuls peas and two tablespoonfuls chopped red peppers for the caper? and mushrooms. Egg Souffle. 2 tablespoonfuls of 5 eggs. butter. % cupful cream. 1% tablespoonfuls 1 teaspoonful salt. flour. . Cayenne. . 1% cupfuls milk. Cream the butter, add the flour, and gradually the scalded milk and cream. Cook in double boiler five minutes and add the yolks of eggs which have been beaten until lemon-colored. Add seasoning and fold in stiffly beaten whites. Turn into a buttered dish, set in a pan of hot water and bake until firm. Creamed and Eggs. 3 hard-boiled eggs. Speck of cayenne.' 1 tablespoonful of % cupful or 1 ounce flour. grated cheese. 1 cupful milk. 4 slices of toast. % teaspoonful salt. Make a thin white sauce with th® flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast. Force the yolks through a potato ricer or strainer; sprinkle over the toast.

Eithen Creamed Eggs and Cheese or Dutch Eggs Make a Good Supper Dish.