EGGS and CHEESE

1.Eggs On Okra

6 eggs 2 tbsp. oil
6 onions cut into small pieces
½ kg. Okras sliced into small rounds
1 tomato chopped
2 green chillies chopped
1 tbsp. chopped coriander leaves
salt to taste

Heat oil in a pan and fry onions till golden. Add okras and fry till cooked. Mix in tomatoes, chillies and salt and cook for 2 more mins. Spread okras in a greased pie dish, sprinkle with coriander leaves. Make hollows and break an egg into each hollow. Cover and cook on a slow fire till eggs are set. Serve at once.

2. Parsi Pora (Omelette)

6 eggs
4 onions
2 tbsp. coriander leaves
4 green chillies
1 red chilly
1-3 garlic cloves
1 small piece of ginger
1 tbsp. tomato or mango chutney
1 tbsp. water
salt to taste
1 lb. ghee or butter

Grind together coriander leaves, green chillies, red chilly, ginger, garlic.
Beat the eggs slightly, add the ground spices, chutney and water and mix well. Fry each omelette in a deep ghee in a deep frying pan, loosening the edges and basting with the ghee. Turn when well browned and fry the other side. Do not fold over. Serve hot with crusty bread.

3. Egg Pie With Bacon

3 potatoes diced
1/2 lb. carrots cut into 1/2 " pieces
1/2 lb. green peas
1/2 lb. french beans
3 eggs hardboiled and diced
1/4 lb. diced cooked bacon
1/4 lb. strips of grilled bacon
White Sauce
1 oz. butter
1 oz flour
1/4 ltr. milk

Mix together and cook all the vegetables. Add diced hardboiled eggs and diced cooked bacon.
Heat the butter on a slow fire and mix in the flour. Gently blend in the cold milk. Whisk sharply so that no lumps are formed. Bring to a boil and keep stirring with a wooden spoon until smooth and thick in consistency. Add the sauce to the vegetable and egg mixture. Transfer into a serving shallow dish and garnish with strips of bacon and serve.

From Cookery In Colour by Marguerite Patten

4. Egg and Avocado Salad

3 sliced hardboiled eggs
3 tomatoes sliced into rounds
1 avocado pear sliced thinly and cut into half
1 lemon juice
Parsley and radish to garnish

Place tomatoes around the edge of a serving dish. In the centre place the sliced hardboiled eggs.
Between two egg slices place 1 half a slice of avocado pear. Sprinkle with lemon juice down the centre. Garnish with parsley and radish roses.

From Cookery In Colour by Marguerite Patten

5. Coral Island Eggs

8 oz. peeled shrimps
2 oz. butter
2 tsp. sherry optional
seasoning
8 slices white bread
4 hard boiled eggs
oil for frying
parsley to garnish

Finely chop shrimps and mix well with butter. Add one egg white and mix in sherry and seasoning. Cut bread into diamond shaped pieces and place a small mound of the mixture.

From Cookery In Colour by Marguerite Patten

6. Hot Cheese Souffle

1 oz. butter
1/2 oz. flour
1/4 pint milk
3 oz. cheese, grated
seasoning, including dry mustard

Separate the eggs. Mix the butter and stir in the flour, gradually add the milk and bring to boil, stirring until smooth. Cool slightly ; add cheese, seasoning and egg yolks one by one, beating well. Fold in the stiffly beaten egg white and put in a greased ovenproof dish or soufflé dish. Cook in centre of a moderately hot oven, 400 degrees F, 200 degrees C, Gas Mark 6, for about 20 minutes, till well risen and brown. Serve immediately.

From Cookery In Colour by Marguerite Patten

7. Welsh Rarebit

1 oz. butter
1 oz. flour
¼ pint milk
1 tsp. made mustard
salt
pepper
1 tblsp. beer, ale or Worcestershire sauce
8 oz. cheese grated
4 slices buttered toast
parsley to garnish

Heat the butter in a saucepan, stir in the flour and cook steadily, for several minutes, then gradually add the cold milk. Bring to the boil and cook until smooth and thick. Add the mustard, salt, pepper, beer and most of the cheese. Heat steadily, without boiling too quickly, until the cheese has melted. Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill. Serve at once, garnish with parsley.

This Welsh rarebit mixture can be stored in covered jars for a few days in a refrigerator.

From Cookery In Colour by Marguerite Patten

8. Cheddar Fondue

2 cloves garlic
1 lb. Cheddar cheese grated
½ pint dry white wine
1 tblsp. cornflour
1 tblsp. Kirsch
15 oz. can cream of celery soup
pieces of French bread

Rub round the inside of an earthenware casserole or fondue dish with the cut clove of garlic, then crush the garlic. Place the cheese and crushed garlic in the dish and add the wine. Slowly melt the cheese over a low heat. Blend the cornflour and Kirsh together and add to the melted cheese. Bring to the boil to thicken the mixture, cook for a few minutes, then lower the heat. Add the soup gradually, stirring well between additions. This can be kept warm over a low heat but should not be allowed to boil again. To serve, dip pieces of bread on long handled forks into the hot fondue.

From Cookery In Colour by Marguerite Patten

9. Quick Devilled Eggs

4 hard boiled eggs
2 tblsp. sandwich spread
seasoning
few drops Worcestershire sauce
few prawns and caper
parsley to garnish

Cut the eggs half lengthways. Remove the yolk and mix well with the sandwich spread, seasoning and sauce. Spoon or pipe the mixture into the whites and top with a few prawns and caper. Garnish with parslely.

From Cookery In Colour by Marguerite Patten

10. Scotch Eggs

4 eggs
2 tblsp. flour
8 oz. sausage meat
breadcrumbs
1 egg
4 tblsp. milk for coating
deep fat or oil for frying
tomato and cucumber slices to garnishs

Hard boiled eggs, shell and cool them, then roll lightly in flour. Divide the sausage meat into four, fold evenly and smoothly round the lightly floured eggs. Coat these with the beaten egg and milk blended together; roll each firmly in breadcrumbs. Fry in fat or oil heated to 350 degrees F, 180 degrees C, and drain on absorbent paper. Remember that the sausage meat has to cook through so do not rush the frying process. Halve each egg with a sharp knife dipped in hot water. Serve hot or cold , garnished with tomato and cucumber slices.

From Cookery In Colour by Marguerite Patten