1937-03-09 — Page 8

THE CHINA MAIL, MARCH 9, 1937.

TASTY WAYS -

WITH THE HOMELY EGG

ALREADY that useful article of WITH TOMATOES AND

food, the egg, is at its most plen-

CHOPPED MUSHROOMS

tiful and cheapest, so the time seems Lightly fry the tomatoes ripe to demonstrate that there are other ways of cooking it than the usual poach, boil, scramble or fry.

and

mushrooms and keep hot. Butter the fireproof dishes and drop in the eggs, two to a person is usual. Stand on stove or in oven for four Some of the simplest and tastiest or five minutes till set. Garnish ways of cooking eggs are varia-with, tomatoes and mushrooms.

Alternative garnishes; Fried tions of what the French call "sur

་་

le plat" and "en cocotte." In the chopped liver, calves or chickens', former case the eggs are cooked in or kidneys, one per person of the

latter. a shallow, fireproof dish (or in- dividual dishes); in the latter in small, deep, fireproof pots, design- ed to take one egg, and known as "cocottes."

The

+

WITH SLICED SAUSAGES

or

Slice some cold, cooked sausages, preferably smoked ones, into the fireproof dishes, which have -pre- viously either been buttered greased with a little of the drip- ping from the sausages, and put them in the oven or on the stove till they are sizzling. Then break in the eggs and cook until set as Here are some variations of eggs before. This is delicious garnish- "sur le plat.” -

[ed with fried, chopped onions.

individual dishes and cocottes are the nicer, because they look dainty, save washing up as the dish goes straight to the table, and also ensure piping-hot food.

Always right on the Spot-

"YESSAH! P. D. Q."

Garbed

Grey

Battleship

grey gabardine

10CKS

selected by actress

Barbara Stanwyck for

this smart

tailored ensemble for

street wear. The mannish blouse of silk crepe, suede gloves

and

handbag and reptile shoes are royal blue.

·A·diamond

and sapphire clip fastens the blouse at the neck.

PETER DAWSON

THE

"Special"

SCOTCH WHISKY

WITH POTATOES

The dishes above are în the na-

Saute some cold potatoes, being ture of snacks. If you want some- careful not to get them soggy but thing more satisfying,

this crisp and golden. Put a layer in the American supper dish: fireproof dishes, break in eggs, sea- son, and sprinkle with grated cheese. If you have it, add a little cream, if not a dab of butter, and cook till set as before.

EGGS EN COCOTTE

EGGS ON CORNED BEEF

Flake up the contents of a small tin of corned beef, removing the white fat, and add to it lb. of to- matoes, ready fried, and if liked. a fried chopped onion. Season, add The nicest way is very easy-if sufficient gracy, meat essence or you have some cream. Grease the cream to make a thick paste. cocottes, and put a tiny piece of Grease a piedish, line it with butter in each one, and put on mashed potatoes and then the stove to melt. When ready drop an corned beef. Put a few dabs of egg into each season, and cook on dripping on it and put in the oven stove or

in

oven till set. Just before till hot through. Then drop on one serving pour a tablespoonful of egg for each person (four or five) cream on top. Alternatives to cream and return to oven till set.

are thick tomato sauce out of a A pleasant change from the or- bottle, or a pinch of mixed herbs. dinary omelette is a Souffle Omelet- but some people do not like the te this can be made sweet or last.

savoury.

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