Eggs In Canapes With Celery Sauce

Prepare the canape by cutting slices of bread one inch thick. Trim the edges so as to leave oblong pieces about two inches by two and a half inches thick. Make a depression in the center by removing some of the bread, leaving a margin of about one-third of an inch on all sides. Toast in a slow oven until nicely browned and crisp. Place a hard-boiled egg in each of the canapes. Serve with this any preferred sauce. The celery sauce combines nicely with ' the egg.

Spanish Eggs

6 eggs.

1/3 Cup stewed tomato or 2 tablespoons condensed tomato.

1 tablespoon lemon juice.

2 dozen ripe olives 1 small onion.

1 teaspoon salt.

1 teaspoon celery salt.

Beat the eggs slightly; put the tomato through a colander and add to the beaten eggs; add the lemon juice, salt, celery salt, and the grated onion. Cut the olives from the stones and add to the mixture. Turn into a double boiler and cook until thickened, stirring constantly while cooking. This may be served on toast if desired.

Alpine Eggs

Butter a shallow pan or baking dish and cover the bottom with y± inch of Yogurt or Neufchatel cheese. Break over this the desired number of eggs. Sprinkle with salt and place a small piece of butter on each egg. Cover with a little grated cheese and chopped parsley. Bake in a moderate oven.

Escalloped Eggs

6 hard cooked eggs 1/3 Cup ripe olives 2 cups bread crumbs.

1 1/2 cups milk.

2 tablespoons butter.

2 tablespoons flour.

1 teaspoon salt.

Cook the eggs by putting them on in cold water. When the boiling point is reached, cover and place over a simmering flame for about 20 minutes. Make a white sauce by rubbing together the flour and butter and y2 teaspoon o£ salt. Add a little of the warm milk slowly, then add the remainder. Cook the sauce in a double boiler 15 to 20 minutes. Cut sufficient ripe olives from the stones to make 1/3 cup.

Butter a baking dish, place in the bottom one-fourth of the bread crumbs, then over the crumbs slice thinly three of the hard cooked eggs; add half of the chopped olives and half of the white sauce. Then spread another fourth of the bread crumbs, add the remainder of the egg, the olives and the white sauce. Finish by spreading the remaining half of the buttered crumbs on top. Bake 20 minutes in a moderate oven or until nicely browned.

Puff Omelet

3 eggs.

3 tablespoons milk or water.

1/2 teaspoon salt.

3 tablespoons bread crumbs.

Separate the whites and the yolks of the eggs; beat the yolks until light and lemon colored; soak the bread crumbs in the milk and fold into the beaten yolks. Beat the egg whites until stiff; add the salt and fold in the yolk mixture. The folding must be done with a quick, light movement. When the ingredients are blended, turn at once into a hot oiled pan, then turn the flame very low and move the pan gently over the heat. When risen sufficiently, place in the oven for just a moment; fold crosswise of the pan at right angles to the handle; grasp the handle with the left hand, with the thumb at the end of the handle and the fingers turned toward the body. Drop the omelet on the platter in the position desired. Garnish with parsley and serve at once. The bread crumbs may be omitted, if desired.

Variation from the plain omelet may be made by spreading Chili Sauce, asparagus tips, or other finely chopped vegetables over one-half of the omelet before folding.

French Omelet

3 eggs.

3 tablespoons milk or water.

1/2 teaspoon salt.

Beat the eggs lightly, add the liquid and the salt; turn into the hot buttered omelet pan, which must be perfectly clean and smooth. Set on the hot part of the range for a few minutes; draw the cooked portion toward the handle of the pan; elevate the pan slightly by the handle, allowing the uncooked portion to run down to the front of the pan; continue to draw back the cooked portion until all is cooked. When of a creamy consistency, fold as for the Puffy Omelet and serve at once.

Variations may be made in the French Omelet the same as in the Puffy Omelet.

Beat the eggs until light and add the salt and rice. The rice should be whole and separate, not mashed. Put the butter in an omelet pan, and when hot turn in the omelet mixture. Cook as a French omelet, drawing back with a fork or spatula the cooked portion, at the same time lifting the handle of the pah so that the uncooked portion runs down to the front of the pan. .Repeat this as often as necessary. When the omelet is cooked throughout and nicely browned on the bottom, free it from the bottom of the pan by means of a spatula or thin-bladed knife; beginning near the handle of the pan, roll the omelet toward the front of the pan, then turn it out upon the platter. If desired, garnish with parsley. This makes an economical and very delicious omelet. If preferred it may be prepared and baked as a puff omelet.

Rice Omelet

2 eggs.

1/2 teaspoon salt.

1 tablespoon butter 1/2 Cup hot boiled rice.