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22-(Sec. Ill) Statesman, Salem, Ore., Fit, April 25, '58
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Dear old egg$ come to the rescue of the housewife on many occasions when she needs a
good main dish, and the cupboard seems bare of ideas. This time the eggs appear as
cutlets, enhanced by an interestingly flavored dill sauce.
Dill Sauce Makes Egg Dish Better
Many families like eggs as the
main dish at least once a week,
others could make them a favorite
If some ingenuity was used in pre
paring the dishes. Omelets, souf
fles and chiffon desserts are the
more familiar ways to prepare the
eggs.
2. Don't overcook eggs. They
won't. retain their delicate flavor
and color if cooked too. long.
3. Serve eggs or egg dishes immediately-let
your family do the
waiting, if necessary (They'll be
glad they didD
You'll notice the recipe for Egg
Cutlets calls for "hard cooked"
Here we. offer a new idea ancf eggs, forthey should never be
the sauce is important. Egg cut- boiled. For best results, hard cook
lets with dill sauce make an ex- eggs this way. Cover with cold
cellent main dish, either for family , water, bring the water just to the
dinners or for company lunches or boiling point. Turn off heat im
Sunday night suppers. ; mediately and let eggs stand, cov-
., Cooking eggs and egg dishes, one ered, for 20 minutes. Cool in the
should follow these three rules: shell in cold running water.
Tossed Salad, Ice Cream, Cookies
and Coffee.
EGG CUTLETS WITH DILL
SAUCE
6 eggs, hard cooked , .
V4 cup butter or margarine
Vi cup flour
14 cups milk
1 teaspoon salt
Dash of pepper
Vi cup chopped dill pickle
For Breading Cutlets
1 egg
2 tablespoons milk
1 cup bread crumbs
Melt butter and blend In flour.
Add milk and seasonings and cook
Jamabalayi One
Of Clam Dishes
The combination of shrimp and
rice makes a hit in this old
favorite:
CLAM JUMBALAYA
2 cana minced clams
2 large onions, minced
1 medium-size green pepper,
cut in small pieces
1 (No. 2) can whole tomatoes
(chopped)
1 cup raw rice
W pound butter
I teaspoon salt "
Pepper to taste
Cook the minced onions for
about a minute in the butter. Re
move from fire and add chopped
green pepper, chopped tomatoes.
and seasonings. Add the raw rice
and minced Clams with the nectar
and-mix. welLJut in large casse-'
role, cover securely and bake at
350 degrees for Vk hours. Serves
NIPPY SAUCE
You can make your own zippy
cheese sauce for pouring over broc
coli, cauliflower or fish by adding
dash of tabasco or, cayenne ot
processed cheese melted in milk
to the desired consistency.
Fruit Rolls Use
Yeast Dough 1
These fruit- rolls are quickly
made, for a yeast recipe. You'll
enjoy the welcome with which they
are greeted when they arrive at
the table, hot and steaming and
rich in good, odor. .
, FRUIT ROLLS
cup warm water
1 packageMactive dry yeast
V cup sugar '
1 tsp. salt
2V cups sifted all purpose flour
1 tn
V cup soft shortening or butter
Vi cup candied fruit
v cup chopped nuts .
sifted confectioners' sugar
1 to t tablespoons cream
In mixing bowl, dissolve yeast
in warm water. Add sugar and
salt and about half the flour. Beat
thoroughly 2 min. Then add egg
and shortening. Beat in rest of
flour gradually until smooth. '
Add candied fruit and chopped
nuts. Fill half full 18 to 20 greased
muffin cups. Let rise in warm
place (85 degrees') SO to SO min
utes, until double in bulk. Heat
oven to 37S degrees. Bake 15 to
20 minutes until lightly brown.
When baked, immediately turn out
of tins to avoid sticking. j
Ice with mixture of confection
ers' sugar and cream. Decorate
tops with more candied fruit and
nuts,
KEEP COLD
Bread stored in the refrigerator
will not mold so quickly as that
stored in a ventilated bread box.
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1. Always cook eggs at low tern- A favorite menu for meatless over low neat stirring constantly.
peratures. High heat will toughen days features Egg Cutlets with
the protein. I Dill Sauce, Butter Green Beans,
Mystery of the
Lobster Solved
The report that frozen spiny Iob:
ster tails are in good supply re
minds us that many people are
curious about the difference be
tween the two kinds "of lobsters
found in our markets. Here is
what the National Fisheries In
stiMi.e says: i northern or Ma ne
lobsters, caught in the cold wa
ters of the north Atlantic has
meat both in tails and big claws,
while the spiny lobsters, fished off
our Pacific coast, in the warm
waters of the South Atlantic and
Gulf, off South Africa, Australia
and other southern waters, has the
meat only in the tail. The French
have a name for each lobster:
"homard" for the lobster with
claws; "langouste" for those whose
meat is only in the tail. This recipe
is for the latter, which we of course
call spiny.
LOBSTER TAIL THERMIDOR
4 to 6 '6 to 8 ounce) lobster tails
cup butter or margarine
1 teaspoon minced onion
3 tablespoons flour
M teaspoon salt
Vi teaspoon white pepper
1 tablespoon lemon juice
cup dry vermouth
2 cups light cream
3 egg yolks
Place lobster tails, either thawed
or frozen, into a large kettle of
boiling salted .water 1 teaspoon
salt for each quart of water). When
water reboils. lower heat and boil
thawed tails gently 1 minute longer
than their individual weight in'
ounces. (Boil 6 -ounce tails, 7
.minutes; 8-ounce tails. 9 minutes.)
If tails are frozen, edd 2 minutes
more. Drain off hot water; drench
tails with cold water. Using scis
sors, cut lengthwise through center
of membrane covering meat. In
sert fingers under meat at open
end and pull meat out. Save lobster
shells. Dice meat and chill. Melt
butter or margarine in a saucepan.
Add onion and cook until onion is
soft. Remove pan from heat. Stic
in flour, salt and pepper. Mix lemon
juice with vermouth. Gradually add
to flour mixture, stirring to blend;
Stir in light cream, Return pan to
heat and cook over low heat, stirr
ing constantly, until thickened. Add
a little of the hot mixture to beaten
egg yolks, then stir egg yolks into
sauce. Add lobster meat and con
tinue cooking until lobster is heat
ed. Do not let sauce boil. Spoon in
to lobster shells. Serve immediate
ly. Makes 4 to 6 servings.
FOR SUNDAY.
To a light Sunday supper add
a healthy mid-winter dessert bowl
of chilled cottage cheese topped
with your favorite canned or
frozen fruit.
CALLED "TORTONI"
until sauce is extremely thick. Set
aside H cup of the sauce. To the
main portion, add the hard cooked
eggs, chopped medium-fine, and
Vi cup of the dill pickle. Spread
mixture in shallow 7Vi by ll'inch
pan and chill thoroughly. Shape
into 6 laree or 12 small cutlets.
Roll in bread crumbs, dip in egg j
beaten together with milk, and j
again roll in bread crumbs. Pan- j
fry or deep-fat fry. Thin the Vi
When making custard Ice cream cup reserved sauce with Vi cup
in the refrigerator, try adding ' milk, heat and add the remaining
finely crushed macaroons to the V cup chopped pickle. Serve over
partially frozen mixture. I cutlets. Makes 6 servings. I
RADISHES
Green
ONIONS
Delicious
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QUICK DESSERT
To serve up a piping dessert
bake a packaged gingerbread mix
while eating dinner, remove it
from the oven when done, top with
apple sauce and cinnamon; put
under broiler till bubbling.
RGALLV'
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