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
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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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701 MAIN ST. Klamath Falls