IUGENI REGISTER-GUARD, Thurf.. Mir. ai, IMS Fix HC
Humpty
While iis are in abundant
tupply, you'll want to use them
often in a variety of tasty
dishti. Here are aeveral sug
(eationa, all perfect ideaa for
Lenten meala:
Cackleburfera
V cup minced onion .
3 tablespoons fat
3 cups soft bread crumbs,
firmly packed
Vi cup milk
4 hard-cooked eggs, aliced
' 1 teaspoon salt
Vi teaspoon celery seed
H teaspoon ground pepper
cup minced parsley .
4 hamburger buns, split
Carrot slices, celery sticks
Cook onion over low heat in
1 tablespoon of the fat to a
f olden brown, stirring occasion
ally. Add bread numbs and
milk. Stir and cook slowly until
thoroughly blended and thick,
about 2 minutes. Remove from
heat.
Set aside 4 slicea of tg for
Dumpty Has Versatility in Kitchen
garnish. Blend remaining eggs,
the salt, celery seed, pepper,
and parsley to bread mixture.
Cool, then shape into 4 pat
ties. Pan-fry in the remaining
fat (2 . tablespoons), turning
once to brown both sides. Place
between hamburger buns the
latter plain or toasted. Serve
with carrot slices, celery sticks,
or favorite relish. Makea 4
Cackleburgers.
Italian Egg Pie
package pie crust.mix
(using 8 to 10 or. pack
age)' 4 eggs " i
V cup milk
1 can 6',4 or 7 oz.) tuna, : '
flaked, or
1 cup flaked cooked fish
Vt pound Mozzarella cheese,
grated
V teaspoon salt
V teaspoon ground pepper
Vi teaspoon basil
hi teaspoon oregano
Prepare pie crust according to
package directions. Line a fl
inch pie pan; trim edge and
flute. Beat eggs and milk to
gether until blended. Add re
maining ingredients and stir
well. Spoon into unbaked crust.
Bake in a hot oven (423'F)
until brown, 30 to 33 minutes.
Serve hot cut in wedgea. Makes
6 servings.
If desired, serve with hot
Spanish or tomato sauce.
Or enough pastry for 1-crust
pie. .
Spanish Cream
Vt cup sugar
1 envelope (1 tablespoon)
unflavored gelatin
Taste Surprise
Add California raisins to hot
mashed or whipped potatoes.
Fold in raisins and finely
chopped celery to taste. Your
favorite gravy will bring out
the succulent flavor.
Vt teaspoon salt
2ta cups milk
3 eggs, separated
1 teaspoon vanilla or H tea
spoon almond extract
Combine sugar, gelatin, salt
and milk; let stand S minutes.
Place over simmering water or
low heat and atir until gelatin
is dissolved. Beat yolks slightly.
Stir milk mixture into yolks.
Continue cooking stirring con
stantly until mixture coats metal
spoon, 10 to 15 minutes. Cool
to syrupy consistency. Add fla
voring. Beat egg whites until
glossy and peaks fold over when
beater is withdrawn. Fold into
custard mixture. Mold and chill.
Unmold just before serving onto
chilled plates. Makes S serv
ings. VARIATIONS: v
Chocolate: Increase sugar to
cup. Add 2 squares (2 oi.)
unsweetened chocolate with
milk. Beat smooth before pour
ing into egg yolks.
Two -Layer Spanish Cream:
Fold beaten egg whites into cus
tard while custard is still hot
Pour into molds immediately
and chill.
Orange: Use IVi cups milk.
After custard is cooked, add 1
cup orange juice and 2 table
spoons lemon juice slowly while
stirring. Substitute 2 teaspoons
grated orange rind for other fla
voring. NOTE: In warm weather or
when Spanish Cream must stand
out of the refrigerator for 30
minutes or longer before serv
ing increase gelatin to 2 en
velopes. Breakfast Special
Hot, puffed and juicy Cali
fornia raisins are a delicious
addition to the breakfast menu.
Boil one cup raisins in one cup
water S to 10 minutes and add
twist of lemon. No sugar is
needed for raisins release their
full sweet flavor. Serve steam
ing in their own juice.
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