May 3, 1955 Tuna Stuffed Eggs on Rice, Curry Sauce, Banana Bars

Tuna Stuffed Eggs on Rice

(Here is a delicious luncheon dish -- nice enough for your guests -- wonderful for a Friday Special for your family or for any day for that matter.)

3 c. cooked rice
3 T. butter
6 hard cooked eggs 1/3 c. grated tune fish
1/3 c. mayonnaise
1/2 t. salt

Place rice in well greased  casserole (a 1 1/2 qt. round pyrex cake dish is perfect). Dot with butter. Cut eggs in half lengthwise and remove yolks. Mash yolks, mix with tuna, mayonnaise and salt. Fill egg whites with this mixture, arrange on top of rice. Top with curry sauce and bake at 325 degrees for 15 minutes.

Curry Sauce

1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. curry powder
2 c. milk

Melt butter, blend in flour, salt and curry powder. Add milk gradually and cook until thickened, stirring constantly. Pour over stuffed eggs. Garnish with a dash of paprika if desired. Serves 6.

Banana Bars

2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. shortening (Fluffo)
2 eggs
1 c. mashed bananas (3 medium)
1/2 t. lemon extract
1/2 t. vanilla
1/2 c. chopped nuts
Confectioners sugar icing, lemon, orange, or vanilla

Sift together flour, baking powder and salt. Cream together Fluffo and sugar; add eggs, beating well. Add dry ingredients alternately with mashed bananas. Add flavoring extracts and nuts, beat well. Spread batter in greased pan 8 x 13. Bake 350 degrees for 30 minutes. While still warm, apply thin frosting. When cool, cut into bars.

February 1, 1955 Basic Cookery No. 5 Eggs Puffy Omelet, Scrambled Eggs, Poached Eggs

Puffy Omelet

4 eggs, separated
1/2 t. salt
Pinch of pepper
4 T. milk
1 T. shortening

Beat egg yolks, add seasonings with milk, beat whites until stiff but not dry. Place shortening in skillet; just as soon as shortening has melted reduce heat, be sure bottom and sides of skillet are well greased. Fold stiffly beaten egg whites into yolk mixture. Pour in omelet, spread evenly, cook slowly until omelet is set, omelet should puff up and should be firm on the bottom. Place pan in moderate oven 350 degrees and bake 10 to 12 minutes or until top is dry and does not retain an impression when lightly pressed with the finger. Cut about halfway down, across the center. Slip a narrow spatula under one half, then carefully loosen the omelet, and fold in half without breaking. Serve immediately with or without a sauce or a filling such as creamed chicken and mushrooms, creamed vegetable, jelly or jam, or broiled bacon strips.

Scrambled Eggs

6 eggs
1/2 c. cream
3/4 t. salt
1/8 t. pepper
3 T. butter

Beat eggs slightly; add milk and seasonings. Heat butter in double boiler; add egg mixture; cook over simmering--NOT BOILING--water, stirring frequently until eggs are thick and creamy. Serve at once. Eggs cooked this way have a creamy custardlike texture.

Poached Eggs

For best results eggs for poaching should be very fresh. If the egg whites appear thin and runny add a little vinegar (1 T. to 1 quart water). This helps to coagulate the whites.

Fill a skillet or shallow pan 2/3 full of water; add a dash of salt, bring to boiling point. Reduce heat. Break eggs into a cup before slipping one by one into the water. Water should cover the eggs. Cook eggs slowly below the boiling point. Cook about 3 minutes for soft eggs.