1935-06-08 — Page 14

CHINA MALL. HOME SUPPLEMENT

way-

The Nicest

y=

Eggs To Suit All Tastes

MONVENIENT.

quick,

Cealthful, cheap and liked

by almost everyone! Aren't those sufficient

reasons for giving the humble egg a chance to play a variety of roles on your spring-summer menus? If, after these loud praises, you're still among the few who do not care for "eggs, as eggs"

boiled, fried or scrambled-1 wager that you'll be among the many who can't resist them in the disguises which are given below.

TOMATO-EGG PIQUANT Scald and peel medium-sized, ripe tomatoes. Cut small piece from stem und; scoop out some of centre. Sprinkle with salt and pep-- per. Hard cook half as many eggs as there are tomatoes; cur in halves. Remove yolks: mash with fork: add enough mayonnaise to moisten.. Season with salt, gep per, Worcestershire sance and an- chovy paste. Place egg white in earh tomato; surround it with gel- atine mayonnaise pressed, through pastry gun. This will help to hold ez in place, and be decorative as well (To make gelatine mayon- naise, soften 14 teaspoon gelatine in 2 tablespoon cold water: dis solve over boiling water; add to 1 cup mayonnaise. Use as soon as it begins to stiffen.) Put egg yolk mixture into pastry gun and refl whites, making a high, peak-" ed effect. Chill thoroughly. Serve as an appetiser, or as a salad, on crisp lettuce with French or Ens- sian dressing.

Shirred Eggs. Davenport

1 cup milk

2 tablespoons batter

2 tablespoons flour

2 cups whole grain corn

6 pimientoes

5 eggs

· Make white sauce of butter, flour and milk. Add corn.

Season to taste with salt,

pepper, paprika and dash of Worcestershire. Half- fill individual, 'shallow baking dishes with corn mixture, piling it up around sides. Make a hollow in centre of each. Place a pimiento, cut down to depth of dish, in hol- low and break an egg in it, letting white spread as it will. Sprinkle with salt and paprika; dot with

butter. Place dishes in pan of hot water and bake in moderate oven (350 degree F.) 15 to 20 minutes.. or until eggs are set.

-Jellied Stuffed Eggs Hard cook the eggs, one for each quest; chill and cut in halves cross- wise; remove the yolks and mash well, adding, for six' egys, three tablespoonfuls of grated cheese.. one, tablespoonful of vinegar or ・・ lemon juice, dry mustard, salt and pepper to taste and melted butter

make a smooth paste. Fill the whites with this mixture, and ar- range the eggs in a mould or in individual moulds. For the jelly soak one tablespoonful of gram- lated gelatine in 1⁄4 cupfel of cold water five minutes; add 1 cupful of boiling water, 1⁄4 cupful each of sugar and vinegar and two table- spoonfuls of lemon juice, also salt and paprika to taste. Cool almost to, the congealing point, then add 1⁄4 cupful of celery cuz into small pieces, half a green pepper, shred-- ed, and two tablespoonfuls of stuffed olives sliced crosswise. Pour the jelly over the eggs and set away to chill and harden. Turs out on lettuce and serve with may-. onnaise.

Eggs Baked in Tomatoes

Cut slice from stem end of ripe tomatoes and remove part of pulp. Sprinkle inside with salt, pepper and finely chopped chives. Place in glass beking dish. Break one eng into each tomato, cover with the cut slice and bake in slow oven (300 degree E.). After 15 minutes remove covers, baste with melted butter and cook until eggs are firm but not hard. Serve on rounds of buttered toast. For a more fes- tive dish, serve cheese or mush- Toom sauce around the toast and - garnish with -parsley www water-

Cress.

Deviled Eggs, Capri

Make a clear tomato jelly mix- ture in proportion of one table- spoon gelatine to 1 pint well-sea- soned tomato juice. Chill in shai- low pan.

Batre lengthwise as many hard-cooked eggs as there are egg yolks. Season with salt, pepper and prepared mustard. Moisten with French dressing and refill halves. Chill To server make a border of crisp, shredded lettuce around plate: arrange to mato jelly, cubed or coarsely chay- ped, in centre and place stuted eggs in it. Serve with mayon- naise or other salad dressing.

Eggs Au Jambon

Line a shallow glass or earthen- ware baking dish (a pie dish will

*

do) with thinly sliced cooked ham. Over this spread a mixture of one teaspoon prepared mustard and one tablespoon chili sauce for each egg. Drop eggs, one at a time, on top of ham. Sprinkle with salt and pepper; dos with batter. Bake in moderate oven (350 degree F.) miner til eggs are set-about S minutes. Bake in individual dishes, if pre- ferred.

Egg Parmesan

2 cups canned tomatoes

1 slice onion

1 teaspoon sugaz

teaspoon sal

b. mushrooms

2 tablespoons fat or oil

6 ex

Fine bread crumbs Parmesan cheese

Simmer tomatoes, onion, sugar and salt 13 minutes. Press through sieve. (This should be quite thick); Add mushroom caps which have " been peeled, sliced and sauteed in hot fat Cook 5 or 10 minutes longer. Poach erst place in in- dividual shallow baking dishes or ramekins. Pour or 3 tablespoons hot tomato sauce over each, Sprin- kle Fightly with bread crumbs and grated cheese. Place in bot oven (400 degree F.) until tops brown and cheese mens slightly.

little tricks •

TO CLEAN OIL PAINTINGS. Brush the paintings with a soft brush to remove dust. Then rub gently with slices of raw potato; discard each slice at the first sign of soiling. Wipe dry with a soft cloth Then rub in the merest smear of refined linseed oil and polish with a silk duster. Be most careful to leave no oil remaining 'ou the surface of the painting.

Freshen up the gilt frames with onion water.

GREASE SPOTS ON WALL-

from

PAPER. Grease spots can be re- moved from wallpaper without roughening the surface or spread- ing the colours. All you need to do is to cover the spots with a thick paste made

French chalk and your favourite spot-re- mover. Spread the paste over the spots with a spatula or fexible knife-blade. Leave it there several hours, Then brush it away and you'll find that the spots have gone with it.

TO WHITEN SILK THAT HAS GONE YELLOW IN WASHING. 4. Try a mild bleach of one part of

peroxide of hydrogen in six parts of warm water. Leave the silk for 30 minutes. rinse well, and repeat the treatment. It is essential to. rinse between each application. And do not use this as a routine treatment, for any bleach, how- ever mild, is bound to have a de leterious effect upon the fabric in the course of time.

THE

OVERLAND CHINA MAIL

SATURDAY, JUNE 8, 1935

Your DIET

The Housewife As Family Doctor

BUT

II.

isn't

UT buying foods

enough. You must keep

in mind that these precious minerals are most abundant . near the skins of fruits and vegetables. So scrub your fruits and vegetables well and use them, uz naturel both for salads and cooked dishes. This is not being lazy or stingy--it is . commonsense health economy!

If you are in earnest about cooking for health, you will learn how to cook without water. If you can't afford vapor or pressure cookers or even the heavy alum-- iamm or enameled pans which do not require any more water than that which clings to vegetables after rinsing, then lavest in some parchment paper and cook in a pan with enough water to prevent burningi All the vegetable juices stay inside the paper and you preserve the natural favour aloar with the minerals. Or place a lettuce leaf under your vegetable in a covered baking dish and cook your vegetables in the oven when, you are having an oven dinner.

If you do not believe that min- erals are retained with waterless cooking, get a pound of your fav- ourite vegetable-cook half of it in water and the other half 'without' water. You will find that the lat ter has a much richer flavour and requires less table salt because it contains all the natural mineral salts.

When .Jou ате cooking for health, you must save the vitamina as well as the minerals.

This, perhaps, is the harder job of the

mo

Vitamins are destroyed by high temperatures, long cooking, oxida- tion, storage and rancidity, or by excessive use of salt and soda.

Therefore, always use low flame and cook vegetables only, until tender, but not until soft and mushy. Better still, grate veget- ables before cooking them. Grated vegetables cook in a short time over a low flame, thus saving fuel as well as the vitamins and min- erals. Grating also releases the moisture in the vegetables and no water need be added

Sal added while vegetables are -cooking affects the vitamins and

- soda is especially destructive of

Vitamin B. Avoid both.

Always choose fresh, ripe, veget- ables and fruits. Cut them up or grate them just before you cook the While they are cooking, be sure that the cover is kept on to avoid losing vitamins by oxidation. Insist on fresh baster and eggs; long storage causes rancidity and staleness and consequent deteriora- tion of vitamins.

Serve regetables as simply 13 possible. Avoid rich sauces. Plain buttered vegetables are best and very appetising, too, if you cook them without water and thus pre- serve their own distinctive flavours. Dot barter on the vegetable in the serving dish rather than melting it in a pan, the latter method is de. structive to Vitamin A.

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