—Lancaster Fanning, Saturday, September 26, 1959
8
For t
Farm Wife and Family
Its Egg Time
by Mrs. Richard C. Spence
Eggs play an important role in meals. They’re nutri
tious and, when properly prepared, are delicious.
Eggs are an economical source of high-quality protein.
Two eggs supply the same amount of protein as an average
serving of meat—which amounts supplies about one-fourth
of a day’s protein needs.
Eggs are very_ versatile
and serve as wonderful main
dishes at breakfast, lunch
and dinner. For lunch or din
ner try serving a hot deviled
egg casserole. Arrange devil
ed eggs in the bottom of a
baking dish and to[s with a
rich cheese sauce. Bake in a
slow oven until bubbly hot.
For a quick meal, add slic
ed hard-cooked eggs to slight
ly diluted canned cream of
chicken or cream of mush
room soup. Serve over toast.
To add new flavor to fried
eggs, sprinkle shredded pro
cessed cheese over them just
before they are done. The
cheese will melt as the eggs
finish cooking.
It’s a good idea to hard
cook a supply of eggs ready
to use in salads, casseroles
and vegetable toppings. And
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Ph. Lane. EX 3-7807
Lititz MA 6-7766
Strasburg OV 7-8002
don’t overlook frying eggs
outdoors for your breakfast
cookout or supper meal.
French fried eggs are a
novel touch you might add
to a supper meal of pan
cakes or waffles. Hard cook
eggs, shell them, then drop
into the waffle batter. Fry in
deep fat until golden brown
and crisp. Serve these fried
cooked eggs with waffles,
bacon slices Or ham.
When you cook the eggs
start them in cold water and
bring the water just to the
boiling point. Turn off the
heat and let stand for 15
minutes. Cool quickly by
running cold water over
them.
Keep Eggs In Refrigerator
If eggs flatten out excess
ively when broken open the
chances are they were held
too long at too high tempera
ture.
Keep eggs in the refriger
ator, preferably in an up
right position in a closed con-
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3-Piece Group as Shown
=r $194^0
Maple for sturdiness and strength. It's yours in » brown
Antique Salem finish . . . charming Early American
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pieces so well constructed they'll last for years to come.
NO SERVICE CHARGE IF PAID WITHIN THREE
tainer. If held in an open
pan or dish, * evaporation
takes place and a large air
cell shows up when they are
hard cooked.
Most poultrymen gather
their eggs at least three
times a day and remove
them to a cool damp egg
holding room so as to get the
animal heat out of them
quickly. Eggs are packed
with the small end down. Us
ually they are marketed
within a day or two to as
sure the consumer eggs of
top quality.
Here are some recipes
showing the versatility of
eggs:
Homestead Skillet Eggs
Vi cup (V* pound) Butter
or margarine
2 cups (about 10 oz.) chop
ped onion
-1 dozen eggs
1 teaspoon salt
Pepper as desired
Heat butter or margarine
in 10-inch skillet moderately
hot. Spread onions to make
even layer on bottom of pan
and cook until transparent,
stirring occasionally. Break
eggs into bowl, then slide
them into pan on top of on
ions. Sprinkle with salt and
pepper. Cover tightly and
cook eggs to desired done
ness, 3 to 5 minutes. Makes
six servings.
NOTE: Peeled, sliced cook
ing apples may be used with
omons for delicious varia
tion.
Deviled Eggs Delmonico
2 tablespoons grated onion
Vz cup grated sharp
cheese
IVz cups thin white sauce
2 cups cooked macaroni
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SAVE! BEDROOIV
IN CHOICE SC
10 deviled egg halves (5 Place in a chiU et i I
eggs) lined with salad „ S9 I
Paprika or parsley garnish before serving SD sre l
Blend onion, cheese, white bacchi and parsley ■
sauce and macaroni. Place Makes six one half o '*
in greased 1-quart shallow ings. Ic '
casserole. Press deviled eggs
into mixture. Cover casserole
Heat in hot oven (400 de
grees about 20 minutes. Gar
nish. If desired, serve with
additional grated cheese
Makes 4 to 5 servings.
Egg & Baked Bean Salad
6 hard-cooked eggs, course
ly cut
Vi to Vz cup minced onion
1 can baked beans (1 lb. 4
07..), drained
Blend beaten eg ,
sugar and salt stir fc
slowly into egg .
Blend thoroughly an d
er simmering water
constantly, cook
ture coats spoon thinl
immediately into a
bowl. (Or set sau ce :
pan of cold water) 4
oring extracts R efl
covered, until it
Have all ingredients chii- servedr Makes iy 2
led. Add eggs and onion to Make Royal Sundaes
drained beans. Combine chili peach slices in dessert
sauce, mayonnaise, prepared Top with chocolate i C ,
mustard, salt and pepper and Add additional p eac t
add to egg mixture. Toss to Top with Royal r
combine. Taste for seasoning. Sauce. j
1 tablespoon chili sauce
1 tablespoon mayonnaise
1 teaspoon prepared mus
tard
V* teaspoon salt
Dash of pepper
Salad greens
3 slices bacon, diced and
fried crisp
3 tablesspoons minced par
sley
PINE WOOD SHAVING
OR KILN DRIED MIXED - FINE - MEDIt
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CALL EXpress 4-5412
CONVENIENT SANITARY SERVICEABI
Deliveries Made Over Two Tons
Trailer Load Prices, Bagged or Bulk
HAROLD B. ZOOK
220 Lampeter Road Lancaster,
FREE
Customer Parking At The
Rear of Store
Royal Custard s Und ,
4 yolks, beaten
Vs cup sugar
V* teaspoon salt
IVa cups scalded
V 3 teaspoon al mo(1
tract
1 teaspoon vamiij,
Exciting, new Early American.
... in just the color you leva!
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