USE TAPIOCA TO STRETCH EGGS

By Betsy Newman

[Welland Tribune October 21, 1943]

Eggs are expensive, but they are such fine food additions to menus that we should serve them often in different ways. They are particularly needed in children’s diets.

Serve them for breakfast often, at least three or four a week for each person. For stretching four eggs to serve six people, try a little tapioca in the omelette.

Today’s Menu

Breakfast

Grapefruit or Grape Juice

Oatmeal with Milk

Toast Bacon Coffee

Luncheon

Tapioca Omelette, Apple Sauce

Whole Wheat or Enriched Bread

Butter

Cookies Milk Tea

Dinner

Chops Baked Potatoes

Buttered Beets

Cabbage Apple Salad

Deep Dish Grape Pie Coffee

Tapioca Omelette

2 tablespoons of quick-cooking tapioca

1/2 teaspoon of salt

Dash of pepper

3/4 cup of milk, scalded

1 tablespoon of shortening

4 egg yolks, well beaten

4 egg whites, stiffly beaten

Combine tapioca, salt, pepper,, and scalded milk in top of double boiler and cook over boiling water 10 minutes, stirring frequently. Stir in shortening, pour mixture over well beaten egg yolks, stirring constantly. Fold in stiffly beaten egg whites and pour into hot greased frying pan. Cook over low heat 15 minutes. Place in moderate oven (350 degrees F) about 5 minutes, until dry on top. Cut part way through centre; fold and slip onto a hot platter. Serves 6.