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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 5, 1956)
THURSDAY, JANUARY 3, 1938 HERALD AND NEWS, KLAMATH FALLS, OREGON PAGE THIRTEEN and IlMiaidlv'H(BilBOT By Florenci Jenkins W Editor ' af . if"i IV nO -a r7 i JANUARY IS EGG MONTH, 10 designated by the nation's poultry industry for the fourth con secutive year. Eggs are a real midwinter plus "sealed packages of sunshine" wrth an abundance of vitamin D, so necessary for winter health. , . FLOATING ISLAND . This recipe Is dedicated to those homemakers who married men from families where Floating Island -as the favorite dessert. The soft custard may also be used as a dessert sauce over puddings or frulta. For the custard, beat 4 eggs slightly (or 3 eggs and 3 yolks), add 2-3 cup sugar, 1 teaspoon flour, M teaspoon salt. Slowly pour 2'4 cups of scalded milk into mix ture, sitrring constantly. Add de sired flavoring 1 teaspoon vanil la, or k teaspoon almond or lemon extract, and or nutmeg. Make "Islands" by beating two egg whites and Vt teaspoon cream of tartar to a coarse foam. Add hi teaspoon flavoring and cup sugar in one tablespoon portions, beating after each addition, Con tinue beating until shiny and stiff. To cook, drop meringue mixture by spoonfuls atop V4 inch of hot water in a snailow baking pan. Bake in a moderate oven, 350 de grees, until delicately browned, 15 to 18 minutes. Lift islands with fork or slotted spoon to drain off water ana place atop chilled cus tard. EGG MONTH The protein In eggs Is complete and is easily converted into body tissues required by both children and adults. Eggs are delicious prepared In so many different ways. They make tasty entrees, simple des serts as a change from robust holi day menus, and as a nice addition to tne snack tray, two eggs lor breakfast start the day with "sun shine," even in baa weather. From the gourmet's standpoint, the egg is indispensable to meals and meal preparation. It is served not only as the main dish, but is an important ingredient in a myr iad of prepared dishes. Eggs make fine dishes for break fast, lunch, dinner or late sup pers. They make healthy children, contented husbands and enthusiast ic guests. Serve some every day. Remember that Humpty-Dumpty is no tragedy at all if he falls into the hands of a homemaker for an egg is both good eating and good nutrition. CALENDAR SAUCE FOR VEGETABLES This Important suuee has a var iation for every day in the week. 1 tablespoon butter or marga rine 1 tablespoon flour V4 teaspoon salt 1 cup milk 2 egg yolks, slightly beaten Melt butter or margarine in one quart saucepan. Blend in flour and salt. Add milk all at once. Cook, stirring constantly, until sauce is lightly and uniformly thickened. Gradually stir sauce into egg yolks. Return to saucepan. Continue cook ing over low heat, about three min utes, stirring constantly. Remove from heat. Season to taste. If sauce is not served immediately, set it away from the heat, then reheat over low heat, stirring constantly. Makes one cup, enough for four to five servings. Seven egg-enriched sauces for use in vegetables each one flavored differently and named after a dif ferent day of the week comprise a new recipe family named Golden Calendar Sauces. There'll be no leftovers when you dress up the family's favorite vege tables with bucon-flavored Monday sauce.' Or, maybe It'll be Tuesday sauce studded with mushrooms. The variety is endless, with choice of bacon, mushroom, mustard, par sley, cheese, chive and mock Hoi landalse. January Egg Month is a good time to discover and rediscover the extra flavor eggs add in the cook ing of many foods. Whv not In clude Golden Calendar Sauces in your menus during the present aounaance or eggs. To flavor, stir one of the follow tag into the sauce while hot. Monday sauce 3 slices bacon, cooked crisp and broken into small pieces. Tuesday sauce y4 cup canned musnrooms. 'Wednesday sauce l'i teaspoons prepared (salad style) mustard. mursoay sauce 2 tablespoons finely chopped parsley. Friday sauce 1-3 cup diced American Cheddar cheese O.- cb subes). Saturday Sauce 2 tablespoons chopped chives or green onions.' Sunday sauce IV, tablespoons lemon juice and 1 tablespoon but ter or margarine. EGG SALAD SANDWICH FILLING 4 hard cooked eggs, finely chopped 2 tablespoons chopped sweet pickles or drained pickle relish Y cup finely diced celery or green pepper 2 tablespoons chopped parsley 2 to 3 tablespoons salad dress in Salt, pepper and dry' mus tard to taste .Combine ingredients; season to taste. Recipe makes filling for five sandwiches (10 slices of bread). Variations might include adding four slices crisply cooked bacon, crumbled; two tablespoons chopped green olives, or a base of deviled ham spread on the bread, then topped with Egg Salad Sandwich Filling. EGGS From the dietitian's standpoint, an egg is a combination of pro teins (all the amino acids needed for growth and body main tenance); essential fats, vitamins A, B-l (thiamine), B-2 (riboflav in), niacin, O, E and K, and the minerals, Iron, phosphorus and calcium. All thl, In one of the neatest food packages ever designed. DEVILED EGGS 6 hard cooked eggs 2 teaspoons lemon Juice or vinegar i teaspoon salad mustard , 1 teaspoon Worcestershire sauce 4 teaspoon salt Yt teaspoon ground pepper 2 tablespoons mayonnaise or suiaa dressing . Cut eggs In half. Remove yolks. Press yolks through sieve and com bine with remaining ingredients. Beat until smooth. If desired, more seasoning and salad dressing may be added. Deviled ham, finely minced meat or fish, chopped parsley or green pepper may be combined with filling. Refill whites. Garnish with parsley and paprika. CHEESE SANDWICH 6 slices bread Sliced cheese to cover bread y teaspoon salt 3 eggs, separated Vt cup salad dressing Toast bread on one side. Cover untoasted side with cheese. Add salt to egg whites and beat until shiny and whites leave peaks when beater Is withdrawn. Add salad dressing to yolks and beat until light. Fold yolk mixture into whites. . Heap on top of cheese. Bake In a moderate oven, 350 de grees, until puffy and brown, about IS minutes. Serve promptly. For a variation, place thin slice of cooked ham on toast, then top with cheese ana proceed as above . 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