1 1/2 c. strained stewed tomatoes
2 Tb. fat
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. flour
Force enough stewed tomatoes through a sieve to make 1 1/2 cupfuls of
strained tomato. Heat the strained tomato and to it add the fat, salt,
and pepper. Moisten the flour with a little cold water and add it to the
hot tomato. Cook for 5 minutes. Serve over the souffle.
[Illustration: FIG. 17]
73. Alpine Eggs.--It is rather unusual to combine cream or cottage
cheese with eggs, so that when this is done, as in the accompanying
recipe, a dish that is out of the ordinary is the result. If not a
sufficient amount of cottage cheese is in supply to serve for a meal, it
may very well be used for this dish. Otherwise, cream cheese
serves nicely.
ALPINE EGGS
(Sufficient to Serve Six)
2 10-cent pkgs. cream cheese or
1 c. cottage cheese
2 Tb. finely chopped parsley
1/8 tsp. paprika
6 eggs
1 Tb. butter
1 1/2 tsp. salt
Grease six individual baking dishes. Break up the cheese with a fork and
sprinkle a layer on the bottom of each dish. Break an egg in each dish
over the cheese. Season with salt. Sprinkle a layer of cheese on top of
the egg, and over that put chopped parsley, paprika, and a small piece
of butter. Place the baking dishes in a shallow pan of hot water and
bake in a moderate oven until the eggs are set. Remove from the oven and
serve at once.
74. Clipped Eggs.--The chief value of clipped eggs is their appearance,
which, as will be observed in Fig. 17, is very attractive. This dish
adds much to the breakfast tray of an invalid or will tempt the
appetite of a child who does not feel like eating. But in addition to
being attractive, this dish is high in food value, for in this respect
it is exactly equivalent to a poached egg on toast or a plain egg served
with a piece of toast to which is added a small amount of butter.
CLIPPED EGGS
(Sufficient to Serve Six)
6 pieces toast
3 Tb. butter
6 eggs
1/2 tsp. salt
1/8 tsp. pepper
Butter the toast with some of the butter. Separate the whites and yolks
of the eggs without breaking the yolks. Beat the whites stiff, and put a
mound of the beaten white on top of each piece of buttered toast. Make a
hole in the center of the mound of egg white and drop the unbroken yolk
into it. Season each with salt and pepper and bits of the remaining
butter. Place in a hot oven and bake until the yolk is set and the white
slightly browned. Serve hot.
75. LEFT-OVER EGGS.--It is not a difficult matter to utilize eggs in any
form in which they may be left over, for they combine readily with many
other foods. For instance, left-over hard-cooked eggs may be sliced or
chopped and used to garnish dishes of vegetables, meat, fish, or salads.
Eggs cooked in this way may also be stuffed according to the recipe
given in Art. 63, or they may be crushed and mixed with seasoning for
sandwiches. If any soft-cooked eggs remain after a meal, they should be
hard-cooked in order to be used to the best advantage. Left-over omelet
or scrambled, poached, or fried eggs may be chopped and added to soups,
sauces, or gravies, or combined with small pieces of meat or fish and
used with crumbs and white sauce to make a scalloped dish.
Even uncooked eggs that are taken from the shells, but that cannot be
used at once, need not be wasted if proper care is given to them to
prevent the formation of a hard crust over their surface. Such eggs
should be put into a dish that will allow as little of the surface as
possible to be exposed and should be covered with cold water and kept in
a cool place. When they are desired for use, the water should be poured
off carefully so as to prevent the loss of any of the egg.