one half over the other. Turn out on heated platter or serving plate.

Fillings—all those suggested for Plain or French Omelette, or any others you
may like—may be used just the same way in the Puffy Omelette.

CREAMED EGGS—This is a most useful type of egg dish, as it is suitable for any
meal, and may be broadly varied.

No specific recipe is needed for creamed eggs, for this dish in its simplest form
is just an assembly of (a) medium-thick white or cream sauce (sometimes with a
little curry powder added), made as taught in Lesson 2 and (b) hard-cooked eggs,
for which instructions have been given earlier in this lesson.

Allow 1 to 2 eggs for each person, according to the size servings occasion suggests.
For each egg to be creamed, make up about 14 cup sauce.

Cut up the hard-cooked eggs in any way you please, add them to the hot sauce,
heat briefly, and serve on buttered toast; between and over shortcake biscuits, in
pastry shells, in small puff shells of choux paste, in crofistades (either scooped-out
bread cases or toast shells shaped in muffin pans), on beds of noodles, spinach, etc.

Garnishes which add flavor, include sprinkles of chopped parsley or chives, bacon
strips, small crisp sausages, pimiento strips, sliced olives, mushroom caps, etc.

STUFFED EGGS—This old-time favorite makes its appearance both hot and. cold
... hot, usually with a suitable sauce and other hot foods—cold, with salad materials
and dressing.

Hard-cook the required number of eggs, as instructed earlier in this lesson.
Remove shells and cut eggs in half, lengthwise; scoop out the yolks..

Mash yolks, add your choice of cream or mayonnaise to moisten, and your
choice of butter, chopped parsley, chopped chives, dash of mustard or cayenne,
mashed sardine, chopped lobstermeat or crabmeat, diced ham, bacon chips, etc.

Heap yolk mixture lightly into egg-white halves, and garnish with capers, olive
or radish slices, bits of pimiento or green pepper, etc.

Hot stuffed eggs require that you work quickly: arrange eggs on piping hot
toast, egg noodles, rice, etc., and pour hot sauce over all. Garnish and serve at once.

Cold stuffed eggs may be closely covered and held in refrigerator until time to
assemble them with salad greens, etc.

Picnic eggs are often stuffed. When they are to be carried, just fill egg whites
level with the yolk mixture and press together in pairs; wrap each egg in waxed
paper for packing.

CHEESE IN THE DIET

Cheese is one of the most useful and valuable of foods. It is a wonderful ‘‘ mixer’ —
and is therefore easily worked into the diet of the family in ways which will make it
well received.

That it is worth the housewife’s while to make sure cheese does reach the family
table with considerable regularity, is easily recognized. You know; of course, that
cheese is milk, in concentrated form. It is therefore a real building food, supplying
a‘generous amount of tissue-building protein, important calcium and other minerals
and vitamins we know are constantly needed.

Another point—cheese is “‘a good buy.”” You get good food for your money—
with immense possibility for adding interest to meals, as well. Cheese is a product
to use liberally and simply—but it is also a product to conjure with a bit, when
you want to step up the-general come-hither of many of your dishes.

93 LESSON 12

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