THE FARMERS' MONTHLY. MAY, 1928 



5 



tective foods. They supply many of the 

 substances found in milk. Because of 

 their richness in iron, they are one of the 

 first foods to be added to the diet of the 

 growing child. They are also rich in 

 other minerals, in vitamins and protein. 

 An egg a day for each member of the 

 family at this time of year will be whole- 

 some and not expensive. Only the yolk 

 should bo given to the baby under one 

 year. 



Eggs in Spinacli 7V^.s^s 



Place finely chopped cooked spinach in 

 buttered raniequins. Make a depression 

 in center of spinach to have it resemble a 

 nest. Drop an egg in depression. Place 

 dishes in a pan of hot water. Cover and 

 bake in a moderate oven. Cook until egg 

 is set. These nests may or may not be 

 removed from dishes. 



NOTE : A large baking dish may be 



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Deposits draw interest from the 

 first business day of each month. 



Safe Deposit Boxes 



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Savings Bank Life In.surance 



It will pay you to investigate the 

 details of cost, etc. Issued only for 

 residents of Massachusetts. 



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used instead of individual dishes if one 

 chooses. Several depressions may be made 

 and filled with eggs to serve a large num- 

 ber. Beet greens, chard or other greens 

 may be used. 



Tomato Souffle 

 2 tablespoons fat 

 2 tablespoons flour 



2 eggs 



1 cup tomato pulp and juice 



3 cup grated cheese 

 h cup cooked cereal. 



Melt fat, add flour and pour on the 

 tomato pulp gradually. Cook, .stirring 

 constantly until well thickened. Add the 

 cheese and when melted remove from the 

 fire. Add the beaten yolks of eggs and 

 the cereal. Sea.son with salt and pepper. 

 Fold in the stiflly beaten whites and bake 

 in a buttered souffle dish. 



Froieli Omelet 



4 eggs 



4 tablespoons milk 

 i teaspoon salt 

 i teaspoon pepper 



2 tablespoons fat 



Beat eggs slightly then add milk and 

 seasonings. Put fat in a hot omelet pan ; 

 when melted, pour in the egg mixture and 

 cook slowly. As it cooks, stir with a fork 

 until the whole is of a creamy consistency. 

 Place on hotter pai-t of stove to brown 

 underneath. Fold and turn on a hot 

 platter. 



Variations: Grated cheese, chopped 

 cooked vegetables or .I'elly may be added 

 to the omelet just before it is removed 

 from the fire. 



Pnffn Omelet 

 4 eggs 



1 tablespoon butter 

 Few grains salt 

 Few grains pepper 

 4 tablespoons water 



Separate yolks from whites, beat whites 

 until stiff. Add seasonings and water to 

 beaten yolks. Fold in the whites. Melt 

 butter in omelet pan and pour in mixture. 

 Spread evenly and cook .slowly. Crease 

 across the top and fold. Serve at once. 



Cheese Fondue 



1 cup .scalded milk 



1 cup .soft stale bread crumbs 



1 cup of grated chee.se 



1 tablespoon butter 



h teaspoon salt 



Yolks of 3 eggs 



Whites of 3 eggs 



Mix first five ingredients, add yolks of 

 eggs beaten until lemon colored. Fold in 

 whites of eggs beaten until stiff. Pour in 

 a buttered baking dish, and bake twenty- 

 five or thirty minutes in a moderate oven. 

 The fondue is done when a silver knife 

 through the center comes out clean. Serve 

 at once. 



Peach Daintil 

 1 quart sliced peaches 



1 cup sugar 



2 egg yolks 



2 tablespoons butter 

 1 pint whipping cream 

 Few grains salt 



Cream the sugar, and yolks together. 

 Add the whipped cream and sliced 

 peaches. Serve over angel or sponge cake. 

 Other fruits may be used in place of 

 peaches. 



Have You Any? 



If you have any recipes that you would 

 like to pass on, send them in to Miss Mary 

 Pozzi the Home Demonstration Agent. 

 We are always glad to exchange recipes. 



Homemaker's Field Day 

 Laurel Park June 12. 



W. H. RILEY & 



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KITCHEN FURNISHINGS 



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U nnd "H. P. S." PnlntM 



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I §>amng0 lank | 



SaodfttuUlr. ilaBB. 



Charles E. Clark, President 

 RoswELL S. JORGENREN, Treasurer 



Bank by Mail 



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