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A Gentle Messenger
No clever, brilliant thinker she,
With college record and degree;
She has not know the paths of fame,
The world has never heard her name;
She walks in old, long-trodden ways,
The valleys of the yesterdays.
Home is her Kingdom, love her dower,
She seeks no other wand of power
To make home sweet, bring Heaven near,
To win a smile and wipe a tear.
And do her duty, day by day
In her own quiet place and way.
Around her childish hearts are twined,
As round some reverend saint enshrined.
And following hers the childish feet
Are led to ideals true and sweet.
And find all purity and good
In her divinest motherhood.
She keeps her faith unshadowed still,
God rules the world in good and ill;
Men in her creed are brave and true,
And women pure as pearls of dew.
And life for her is high and grand,
By work and glad endeavour spanned.
This sad old earth’s a brighter place,
All for the sunshine of her face;
Her very smile a blessing throws
And hearts are happier where she goes.
A gentle, clear-eyed messenger
To whisper love, thank God for her.
Author unknown. Taken from private papers circ. 1925
Sweet Omelette
Ingredients
2 eggs
2 dessertspoons sugar
flavouring to taste
Method
Separate yolks from whites of eggs; mix sugar and flavouring well with yolks; then beat whites very stiffly and add to beaten yolks. Pour all into a buttered pie dish and bake in a slow oven for about 15 minutes.
HANDY HINT- Strong food smells can be removed from chopping boards and benches by wiping over with a lemon, vanilla essence or even an orange. (from old papers)
Hot Savoury Eggs
Ingredients
6 hard boiled eggs
1 tablespoon minced ham
1 teaspoon chopped parsley
1 teaspoon butter
Pepper and salt
Breadcrumbs
Flour
Method
Cut eggs in half lengthwise. Remove yolks and rub through sieve. Add to yolks the minced ham, chopped parsley, butter, pepper and salt. Fill the whites with this mixture. Put the halves together, roll in flour, dip in egg, roll in breadcrumbs. Fry in hot fat. Garnish with parsley and serve with gravy.
Eggs and Asparagus
Ingredients
4 hard boiled eggs
1 tin asparagus tips
1/2 pint white sauce
Pepper and salt
Grated cheese
Fine breadcrumbs
Method
Make 1/2 pint of white sauce. Add hard boiled eggs (cut in thick slices) and asparagus (cut in pieces). Pepper and salt to taste. Cover with grated cheese and fine breadcrumbs. Place in oven till slightly browned on top (about 10 minutes). Serve with mashed potatoes.
HANDY HINT- Prevent weevils in flours by putting a bay leaf in the container.
Cold Savoury Eggs
Ingredients
Eggs
Fish (sardines, or a little finely minced ham)
Pepper and salt
Cream or milk
Little butter
Method
Boil a number of eggs required, hard boiled; cut in half and remove yolks. Mash yolks in a bowl with the fish or cooked ham and add pepper and salt to taste. Add either cream or milk, to mix, with a little butter. Now cut a small section from the ends of white halves, fill cavity with mixture and place the cut end on top.
Egg and Cheese Pie
Ingredients
Eggs
2 cups mashed potatoes
2 tablespoons grated cheese
Pepper and salt
Cayenne
Fine breadcrumbs
Butter
Method
Mix potatoes with cheese. Pepper and salt to taste and a pinch of cayenne if liked. Place in a greased pie dish and make 4 or 5 depressions in the mixture. Break an egg into each, and cover the whole with grated cheese and fine breadcrumbs. Dot with butter and bake in a brisk oven until the eggs are set and the crust is crisp and brown (about 20 minutes). Sliced tomato on top is a variation.
HANDY HINT- To clean dust from your household cooling fan, simply brush off (outside) with a clean paint brush.
Curried Eggs
Ingredients
3 eggs
1/2 small onion (minced)
1/2 small apple (minced)
1/2 tomato (sliced) or 1 teaspoon tomato sauce
1 teaspoon coconut
1 teaspoon curry powder
1 teaspoon flour
1/2 teaspoon salt
1 teaspoon butter
1 1/2 cups water, stock, or milk
Method
Boil eggs for 10 minutes. Melt butter and fry onion for 2 minutes. Then add apple, tomato, coconut and curry powder and fry 3 minutes, stir all the time. Then add the flour and salt. Add 1/2 the liquid and stir till boiling. Add rest of liquid and simmer 1/2 hour. Then put through sieve. Cut eggs in 4, add to curry, and simmer 5 minutes. Dish with boiled rice.
*Creamed Eggs
Use 6 hard-boiled eggs, shelled, either slice, quarter or cut them in halves. Add them to 1 pint of white sauce.
Variations: Add 1/2 cup minced or diced ham; or 1/2 cup shrimps and a little rice to garnish; or 1/2 cup sautéed mushrooms; or 1/2 cup flaked cooked fish; or 2 tablespoons chopped parsley.
HANDY HINT-Kill germs on bathroom fixtures. Use one part white vinegar to one part water in a spray bottle. Spray the fixtures and floor, then wipe clean.
*Egg Casserole
Combine the hard-boiled eggs and white sauce with 1 cupful cooked rice or noodles, 1 cupful diced ham, 2 tablespoons parsley. Place in a casserole and top with crumbs. Bake in moderate oven for 20 minutes.
*Egg Salad
Allow 3 eggs for 2 persons. Add to hard-boiled eggs 1 cup finely diced celery or chicory. Add 1 tablespoon French dressing, then sufficient mayonnaise to cover the mixture. Serve on lettuce, or garnish with tomatoes, asparagus top or watercress sprigs.
HANDY HINT- Keep your dishwashing cloths and scourers clean and germ free by soaking overnight in a water and mild bleach solution.
*Eggs Poached on Tomato
Ingredients
4 eggs
1 teaspoon butter
Small tin undiluted tomato soup
Salt and pepper
Method
Bring tomato soup to the boil and pour into a greased dish in oven. Add butter, break eggs and drop into dish. Place in a hot oven for 6 minutes until eggs are set.
*Shirred Eggs
Allow an individual pannikin for each person. Butter them very generously and into each one put 2 shelled whole raw eggs (intact), sprinkle with salt and pepper; if desired add a dash of paprika, finely chopped chives and a tablespoon cream or evaporated milk. Place the pannikin in a moderate oven for 15 – 20 minutes and when the eggs are set, serve immediately.
*Baked Eggs and Tomatoes
Ingredients
4 eggs, 1/2 pint white sauce
2 oz grated cheese
1/2 oz margarine
2 tomatoes
Chopped parsley
Salt and pepper
Method
Melt the margarine in a ovenproof dish. Break the unbeaten eggs carefully into it and put them into a slow oven (250 degrees F) until they are just set. While they are cooking make a white sauce. Add grated cheese and keep hot. Skin the tomatoes, cut them in half. Season, dab margarine over each, pour the white sauce on the eggs and lay the tomatoes around the dish and serve hot. Garnish with parsley.
*Spinach Eggs
Puree fresh spinach and place a little border of the puree in buttered individual dishes. Break an egg into the centre of each. Add to each a spoonful of cream or evaporated milk and a little grated nutmeg. Season with salt and pepper and a small knob of butter. Place in a hot oven until the egg is set, about 10 to 15 minutes.
HANDY HINT- Freshen your laundry basket, place a fabric softener paper in the bottom of your basket, change occasionally. Sprinkle baking powder in the bottom of the basket this will also help absorb the odours as well.
*Potato Omelette
Use 3 or 4 peeled, cooked, diced potatoes, adding a sprinkle of salt, 1 tablespoon of grated raw onion, and 1 tablespoon finely chopped parsley. Heat in a fry pan and when the potatoes are really hot, pour eggs over them and make the omelette as usual.
*Egg and Parsley Pie
Ingredients
1/2 lb flaked pastry
3-4 eggs
1/4 lb parsley
Salt and pepper
Method
Line a pie plate with flaked pastry and roll out a round to cover the pie. Break the eggs separately into a cup and lay them carefully on the pastry. Wash parsley and break into small sprigs. Fill the pie with parsley and season with salt and pepper. Cover with pastry. Bake for 3/4 hour in a hot oven.
HANDY HINT- By cleaning an oven when it is slightly warm, will help in the removal of all fats and oils that are baked on.
Fuchsia & Geraniums in Australia