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Moulded Eggs French Omelette Butter small individual moulds and sprinkle with chopped parsley. Break 4 eggs 4 T. IMilk 1/2 t. salt Jd t. pepper 2 T. butter each egg into a saucer and slip gently into a mould. Put the moulds in a pan . . . . about one-quarter full of hot water. Cover and steam about 10 minutes, or until . Beat eggs until yolks and whites are well mixed. . Add the milk and season- set. Turn out and serve on a round of toast covered with freshly cooked Ings. Melt butter 1n a warm omelette pan and put m the egg mixture. As it chopped spinach or with white or tomato sauce. cooks, pick up with a spatula until the whole is of a creamy consistency. Inerease . POACHED EGGS :he 'heat to brown ll omeé‘ette. 21:e, turn on to a hot platter. A well poached egg is nicely rounded, the yolk evenly and completely cov- _ , ariatiogs. for F161;: ort (pm-ply me: 'ed h h h ed ered by the white. The white is well set hut not tough. h L. prinkle 2 . grahelfcfeilsle, e Gait b3? orf 'dill' c opp parsley " Break each egg separately into a saucer and slip into sufficient boiling water ot gone;1 meat 01:82 one- ta b1: ehoni: or: 9:1: o lug; h to cover, or drop the eggs into (buttered rings. 1 T. salt to 1 qt. water may be I . h ace (C) ii. hvtlge a Oiezuc min: "iiii's if the '),sd'llrl'j'il,2s; Jr1slrtlllC'td,')' _ used, hut if no salt is used the eggs have a shinier appearance. Keep the water :219fw, eated an 1g y seas , e an 0 e ot er h itho . . 1 . ' . th ' fth de. ' over. . . ft WI ut letting it boil and allow the eggs to stand until ey are o e e 3. Add cooked vegetables to the egg mixture before placing it in the pan. sired consistency, from 3 to 6 minutes. 4 O . h . . _ s half the uantity of salt and 1 t su a f h Serve on toast, slices of broiled ham or on vegetables. . mit t e pepper, ll e q . g r or eac " egg. Spread jelly, Jam or marmalade over the omelette before folding. Poached Eggs ll ith Asparagus _ . L 5. To 3 eggs add 2 T. fruit sugar, 1 t. lemon juice, 2% T. orange juice, 2 Place. poached eggs on p1eees of toast and arrange hot asparagus tips f0 oranges. Fold in the fruit juice and one-third of the orange sections well form a triangle. Over each egg pour cheese sauce, Ot' a spoonful of Hollandaise sprinkled with fruit sugar. Put remaining sections around omelette and sprinkle Sauce. . with sugar. Eggs Poached 1n Cream SAUCES FOR OMELETTES T Put 1 T. butter and 1 c. thin cream in a pan set in another one containing Tomato' Sauce water. Add % t. salt and a few grams of pepper. When the cream IS hot drop . . y, t . . . 1 T fl in six fresh eggs. With a spoon dip up the cream over the eggs. When the 11f“- tfoigatolJUIfce 14:15 giltigrjulce 14 t. 5:}? eggs are firm place each one on a piece of toast and pour over it some of the spirit: 68331.39}, pepper cream. Sprinkle with paprika or chopped parsley. Simmer tomato juice with bay leaf, parsley and onion for a few minutes. FRIED EGGS Strain and make like a white sauce with butter, flour and seasonings. . A.well fried "Cs somewhat similar in appearance to a poached egg. The Spanish Sauce ' white IS firm and white in colour but not tough and leathery. ' . . . . _ 1 t butter 3 chopped mushrooms Id t. salt Heatthe fat in a frying pan and slip in the eggs so that they do not touch. 1 t. l'lll; ed green pepper % t. flour speck pepper Bast.e with some of the fat .to cook the top, or cover the pan when the top of the 1 t: chogged onion y, t. celery salt 1 e. tomatoes 'eisiscsea,i,nec",fteheC1itiv'iggti2: 3 taliblespoons of water (mt: the pan nglell the Melt fat, add green pepper, onion and mushrooms. Cook slowly for 3 min- I _ , m a g ossy appearance. F oo a a ow emper- ' ' . , . . . ature to avoid toughening the eggs. utes, add flout' (and seasonings. [MIX well. Add tomato and Simmer gently until _ OMELETTES _ thick. Serves . USTARDS The perfect. omelette has a rich, even, golden brown colour, is light and . . C . . tender and retains its shape during serving. It is moist but well cooked. An A soft custard IS smooth m texture and of such a eonsisteney that it may r omelette must he mixed quickly, not allowed to cook too long and served without be poured. It is sometimes called a custard sauce. . . delay on a hot dish. tpt If the custard is cooked in a mould in the oven it IS called a baked custard. Qmelettes are of two general. types. The proportions and ingredients used A good baked custard IS of a j:1:111'wiif1nt1t1:vCit"en"' free from air are similar but the methods of m1x1ng and cooking differ. Allow one egg for bubbles. It IS shiny m appearance y . each person to (be served. ' Soft Custard Foamy Omelette 2 eggs or 4 yolks 1/2 t. vanilla 1 egg Jd f: salt Speck of pepper 1 T. hot water 1 t. butter b 14 c. sugar speck of salt 1 .Segarite white and yolk of egg. Add salt to the white and pepper to the 1 pint milk _ yo k. ea yo. k and add water. Beat white until stiff, and fold the yolk mixture Beat egg, add sugar and stir until blended. Add hot milk and strain. Cook into the white. Melt the hutter in a pan making sure that the sides are in a double (boiler, stirring constantly until the mixture coats the spoon. Cool greased. Add the egg and cook at a low temperature until the omelette is light and add fiavouring. To prevent a scum, cover partially while cooling. and the bottom a delicate brown. Put in a moderate oven to dry the top. Make If a custard is cooked too long or at too high a temperature, it will curdle. two. cuts in the omelette at right angles to the handle of the pan and fold it over If it does curdle slightly, take it immediately from the heat, set in a pan of cold as it is slipped out of the pan on to a hot platter. water and tbeat it vigorously with a Dover eggaeater. 6 7 L _--.-.-.--, ----.----i-----i-----.,