Curried Eggs And Rice

6 hard-boiled eggs

1 cup boiled rice

3 tbsp. butter

1 onion

1 apple

2 tbsp. flour

1 tsp. curry powder

2 tsp. Vegex

2 cups boiling water

1/4 cup dried mushrooms

Cook chopped onion and apple and mushrooms (which have soaked several hours) in butter and water. Then add flour, curry powder and Vegex.

Cook and stir until thick, then strain, and return to saucepan. Add eggs cut in slices, and serve on or with border of rice. Serve with Chutney.

Egg Cutlets

2 tbsp. butter

5 tbsp. flour

1 cup scalded milk

1 tsp. salt

1/2 tsp. paprika

3/4 tsp. finely grated onion

1 tbsp. finely chopped parsley

few gratings of nutmeg

8 hard-boiled eggs

Rub butter and flour together. Pour on gradually milk, and bring to boiling point. Cook 5 minutes in double boiler. Cut eggs in coarse pieces, and add with remaining ingredients to sauce. Cool and form into cut lets. Dip in flour, egg and crumbs, and fry in deep fat.

Serve with tomato sauce.

Stuffed Eggs

Cut 4 hard-boiled eggs in halves crosswise, remove yolks, mash, and add 1 tsp. vinegar, 1/4 tsp. mustard, salt, and cayenne to taste. Add enough melted butter to make of right consistency. Refill whites with mixture, cover with 1 cup White Sauce and reheat.

Nut Omelet

4 eggs

4 tbsp. milk

1/2 cup ground nuts

1/2 tsp. salt

1/8 tsp. pepper

2 tbsp. butter

Beat eggs slightly, enough to blend yolks and whites, add milk, nuts and seasonings. Melt butter in hot omelet pan, turn in mixture. As it cooks underneath, prick with fork, to let uncooked part run underneath. Brown underneath, fold, and turn on hot platter.

Planked Eggs

Moisten left-over nut roast with brown gravy, or sauce with which it was served, and spread on plank. Take 2 cupfuls of hot riced potatoes, add 2 tbsp. butter, 1/2 tsp. salt, and yolks of 3 eggs beaten. Force potato through a pastry bag, and make a border and nests. Poach eggs and put them in nests. Brown in a quick oven and garnish with hot asparagus tips and pimentos.

Baked Creamed Egg And Potato

4 hard-boiled eggs

1 1/2 cups milk

2 tbsp. butter

2 tbsp. flour

1 bay leaf

1/2 cup stewed tomatoes

1 tsp. Vegex

3 common crackers

Pinch of soda

Scald milk (with bay leaf in it) add butter and flour, which have been rubbed together. Remove bay leaf, add tomatoes which have been stewed down to about half of original quantity and soda. Do not strain them. Add Vegex, and stir until it has dissolved. Add chopped hard-boiled eggs, and turn into buttered baking dish. Melt 2 tbsp. butter, add crackers, which have been ground or rolled into crumbs. Spread buttered cracker-crumbs over top of mixture, and brown in oven.

Cheese Fondue

1 cup scalded milk

1 cup soft stale bread crumbs

1/4 lb. mild cheese, cut in small pieces

1 tbsp. butter

1/2 tsp. salt

yolks 3 eggs

whites 3 eggs

Mix first five ingredients, add yolks of eggs beaten until lemon-colored. Cut and fold in whites of eggs beaten until stiff. Pour in buttered baking dish, and bake until firm in moderate oven.

Serve at once.

Cheese Soufflé

1 tbsp. butter

1 tbsp. flour

1/2 cup milk scalded

2 tbsp. grated cheese

1/4 tsp. salt

2 egg yolks

2 egg whites

Rub butter and flour together. Add milk gradually, cook till smooth and thick, add cheese. Take from fire and add beaten yolks of eggs, then fold in whites beaten stiff. Turn into buttered baking-dish, and brown in a hot oven.

Scrambled Eggs With Tomatoes

6 eggs

1 3/4 cups tomatoes (thick part of can)

4 tbsp. butter

1 slice onion

1/2 tsp. salt

1/8 tsp. pepper

Cook onion in butter, remove onion and simmer tomatoes in butter 5 min. Add seasonings and eggs slightly beaten. Cook same as scrambled eggs. Serve on toast or toasted crackers.

This is good in a chafing-dish.

Hot Cheese Cutlets

1 1/2 cups scalded milk

1/4 cup flour

1/4 cup cornstarch

1/4 tsp. paprika

1/4 tsp. mustard

1/2 tsp. salt

1/2 cup cold milk

3 tbsp. butter

2 egg yolks

2 tbsp. chopped mushrooms

1 cup cheese

Scald milk in double boiler. Stir flour, corn-starch, paprika, mustard and salt in cold milk, then cook in hot milk, stirring till mixture thickens, 15 minutes. Beat butter to a cream. Beat in egg yolks, mushrooms chopped fine, and cheese cut in small cubes. Combine two mixtures and turn into buttered pan to make a sheet about 1/2 inch thick. When cold stamp into cutlet shapes with a tin cutter. Roll in egg and bread crumbs, and fry in deep fat.

Serve with green salad.

Baked Eggs And Nut Roast

Put a layer of left-over nut roast into individual buttered baking dishes, then break an egg into each dish. Sprinkle with salt and paprika, and bake in oven till eggs are set.