Egg et Stew Noodle

Assemble these supplies:

1 box egg noodles or 2 cups dry home-made ones
1 teaspoon salt
3 eggs
4 tablespoons oil
1 cup cubed gluten
4 tablespoons flour
2 cups cold water
2 teaspoons vetsin
1 cup canned or cooked dry garbanzos (optional)


Steps in preparation:

Place beaten eggs in the hot oil in a skillet. Cook as for scrambling except continue cooking, stirring constantly, till the oil cooks out of the eggs and they are medium brown. They will foam and bubble on top. This gives the nice flavor. If they do not foam, add more oil. After they have browned add the gluten and cook a little longer. Stir in flour and vetsin, mixing well. Add water as for gravy and till thickened. Cook noodles in 4 cups boiling water. Drain if neces-sary. Combine egg mixture and noodles and mix well. If garbanzos are used, add after, eggs and noodles are mixed.

Egg Cutlets (Escalopes oeufs)

Assemble these supplies:

6 hard-cooked eggs, chopped
1/2 cup grated cheese
1 teaspoon vetsin
Salt to taste
1 cup mushroom soup
1 egg beaten
4 tablespoons butter
Fine bread crumbs or corn meal

Steps in preparation:

Add egg, cheese, seasonings and mushroom sauce. Blend well. Pat into an oiled layer pan. Chill in refrigerator. Cut with cookie cutter. Dip in crumbs, egg and then in crumbs again. Saute in butter till lightly brown.

Creamed Eggs With Mushrooms

Assemble these supplies:

3/4 cup evaporated milk
1/4 pound mild cheese, grated
4 hard-cooked eggs
1/2 cup sauteed mushrooms (asparagus or string beans may be used, also chopped, sauteed gluten or tokwa.)


Steps in preparation:

Scald milk in top of double boiler. Add cheese, eggs and mushrooms. Serve on toast or in toast timbales. Timbales are made by trimming crusts from edges of soft bread. Press into muffin tins to form cup. Place in moderate (350° F.) oven and allow to toast slowly.

Cheese Fondue (fondue au fromage)

Assemble these supplies:

4 slices bread, cut in half and buttered (margarine may be used)
1 cup cheese—grated or cut in small pieces
1/2 teaspoon dry tumeric or vetsin
2 eggs, well beaten
2 cups milk
1/2 teaspoon salt (if cheese is very salty, this may be omitted).


Steps in preparation:

Heat oven to 350° F. (moderate). Place bread in shallow oblong baking dish, 8" x 12". Two smaller ones may be used. Spread cheese over bread; sprinkle with tumeric or vetsin. Mix egg, milk and seasoning—pour over bread. Bake 30 minutes until puffy and brown. If desired, dish can stand ready for the oven up to one hour before baking. Makes 4 servings.

Bulgur With Egg

Assemble these supplies:

1 cup bulgur wheat
3 cups hot water
4 tablespoons cooking oil
2 teaspoons minced garlic
1 tablespoon minced onion
12 cups water
3 eggs, scrambled till golden brown
4 teaspoons salt
1 teaspoon vetsin
4 tablespoons minced onion


Steps in preparation:

Soak wheat in hot water for 2 hours. Saute garlic and onion. (Re-serve part of fried garlic for garnish). Add soaked wheat and water, bring to a boil, cook 30 min-utes on high fire, stirring to avoid sticking. Add scrambled eggs, sliced into strips, vetsin and salt. Cook 15 minutes on medium, 7 minutes on low. Serve hot with fried, minced garlic and fresh green onions on top. Makes 12 servings.