Together with the meatless dishes listed above, these egg and cheese dishes are splendid menu-extenders and budget-easers. In addition, they are high-protein, tasty and offer variety to the menu. Especially will you find many new and different ideas for high-protein breakfast main dishes among them.

These egg and cheese dishes may be served also at luncheon or dinner. In fact, if the midday meal is a substantial meat one, then I recommend that a light egg or cheese entree be served for supper in the case of persons whose physical activi­ties are no longer strenuous enough to demand a heartier evening meal. Moreover, these egg and cheese dishes provide excellent entrees for the invalid's tray, or for the meals planned for elderly persons.

COTTAGE CHEESE OMELET

4 eggs, well-beaten  1 tbsp. skim milk powder

4 heaping tbsp. cottage cheese dash of salt

sprinkle of paprika pinch of sweet basil

Beat the cottage cheese until creamy, stir in the milk powder, blending until perfectly smooth. Season and add the very well· beaten eggs. (For a fluffier omelet, beat egg yolks and whites sepa­rately, folding in the stiffly beaten whites at the very last.) Pour into a buttered omelet pan or heavy skillet and cook over very low heat until lightly browned. If an omelet pan is not used, the omelet must either be turned like a pancake, or allowed to finish cooking in a moderate oven (35o0 F.) after the bottom is lightly browned.

EGGS HAWAIIAN

1 egg per person  1 tsp. grated fresh or un tbsp. sour or sweet cream per sweetened coconut per egg

egg  salt to taste

1 tsp. powdered skim milk per

I'm about to let you in on the taste secret that makes scrambled eggs at the Royal Hawaiian Hotel in Honolulu an experience not to be forgotten. Like everything else superb in the culinary world, the secret lies in a simple little taste trick—coconut! Scramble the eggs in the usual way by beating well, then blending in the cream, milk powder and salt. Add the coconut, and turn into a well-buttered skillet over a very low flame, allowing the under layer to set well before lifting the edges so the uncooked top portion may run down. Watch closely to avoid overcooking. If preferred, the eggs may be scrambled in a double boiler, a method which requires no butter and is an excellent way to prepare scrambled eggs for a reducing diet.

EGGS A LA SICILIANA

4 eggs (i per person)  3 tbsp. cooking oil

4 chicken livers  4 tbsp. warm water

1 tbsp. tomato paste  4 tbsp. cooking wine

1 tbsp. chopped onion, leeks salt to taste or chives

Sauté the halved chicken livers and the onions in the heated oil for about 5 minutes over a slow fire. Add the tomato paste which has been diluted by the warm water. Salt to taste, and allow to simmer slowly for 5 minutes. Add the wine and con­tinue cooking for 3 minutes. Then, one at a time in order not to break the yolks, slip in the eggs. Cover the pan and allow the eggs to poach for 3 minutes, or until the whites are firm. Serve at once. This is my favorite version of poached eggs.

"101 WAYS" TO SCRAMBLE EGGS

Allowing 1 to 2 eggs per person, add i tablespoon of top milk, cream or sour cream to each egg, plus 2 teaspoons of powdered milk, and prepare the basic scrambled eggs by beating the other ingredients into the eggs until smoothly blended. From there, go on with any o£ these tasty variations:

2 teaspoons of grated Italian or American cheese per egg

l teaspoon chopped chives, leeks, fresh dill, diced pimento or minced parsley per egg

l teaspoon sesame seeds per egg

Leftover meat, fish or poultry finely chopped

Flaked smoked fish such as kippers or chubs

Fresh or canned mushrooms

Chopped cooked green vegetables such as broccoli, kale or asparagus

l teaspoon shredded pineapple (if canned, drain well) per egg

1/2 teaspoon tomato paste per egg, plus grated Italian or Ameri­can cheese

Chopped green or ripe olives

Diced avocado added to the pan just before the eggs set well

i teaspoon of capers per egg

Fresh or cooked fruit (well-drained) such as berries, cooked apple slices, cooked apricots, peaches, prunes or figs

For herb seasonings, try singly, or blended, a pinch of sweet basil, thyme, sweet marjoram, celery seed, rosemary, summer savory or tarragon. An herb salt containing a blend of most of these herbs, plus several others, is sold in most health food stores.

HUNGARIAN EGGS

5 hard-cooked eggs  i tbsp. minced parsley

4 tbsp. grated cheese  dash of paprika

1 cup thick sour cream  pinch of sweet basil

salt to taste

2 tsp. chopped chives (op­tional)

Cut the hard-cooked eggs in half lengthwise. Remove the yolks carefully in order not to tear the white. Using a fork, cream the yolks until smooth, then mix in 3 tablespoons of the sour cream, half the grated cheese and the seasonings. Refill the center of each egg as for deviled eggs, rejoin the halves firmly. Place in a shallow greased dish. Pour the remainder of the sour cream over them, sprinkle with the grated cheese and color with paprika. Allow to brown in the broiler under a very low flame. This savory egg dish is really very simple to prepare since the eggs may be boiled the night before, and they will brown in the broiler while the coffee is perking. This is also a nourishing high-protein dish to pack in a waxed container (a cottage cheese carton, for instance) for the lunch box or picnic basket. CAMP-STYLE EGGS

6 well-beaten eggs  3 tbsp. chopped chives (onion

1/2 cup cottage cheese may be used instead)

4 oz. dried beef (approximately (go easy on the salt, remember

1 cup of dried beef pulled the dried beef is already

into pieces)  salty!)

2 tbsp. cooking oil or butter

Sauté the dried beef in the fat over a low flame with the chives or onions. Beat the eggs as for an omelet, then add the cottage cheese and continue beating until well blended and smooth. Pour this mixture over the sautéed beef and allow to cook over a very low fire until thick and soft, stirring frequently. Garnish with chopped parsley or sprigs of fresh dill. For high-protein content, this dish can't be beat. It contains three high-protein items—eggs, cottage cheese and meat. And, besides, it's so darned good! This is one version of scrambled eggs that will make a big hit with the men of the family.

EGGS FOO YUNG

4 eggs  1/2cup cooked beef, lamb,

1  No. 2 can bean sprouts (1 lb. chicken, shrimp or flaked of fresh sprouts)  fish

2  green peppers  1/2tsp. salt

1 small onion  1 tbsp. powdered skim milk

The meat, peppers and onion must either be finely chopped or put through the food grinder. Add the bean sprouts. In a separate bowl beat the eggs as for an omelet or scrambled eggs. Blend in the meat and vegetables, and salt. Drop from a table­spoon onto a hot oiled griddle as for pancakes, and allow to brown lightly on both sides. Serve with soy sauce and brown rice. Chopped celery may be used instead of bean sprouts. Mush­rooms and sliced water chestnuts also make tasty additions to this typically Chinese dish. Eggs Foo Yung may be served at any meal for a nourishing entree that does not leave you with a stuffed feeling. Try it for Sunday morning breakfast instead of the proverbial "waffles and sausage."

SERBIAN CHEESE

2  cups cottage cheese  1 tsp. celery salt

2  tbsp. minced green pepper  l tbsp. finely chopped sweet

2  tbsp. minced chives  pickles

2  tsp. celery seed  2 tbsp. chopped pimentos

Cream the cheese until smooth, adding a little sweet or sour cream if necessary. Add the other ingredients and blend well. Chill for several hours, then serve either as a salad, a sandwich spread or the entree for a warm weather luncheon or light supper.

COTTAGE CHEESE VARIATIONS

Cottage cheese, that wonderful high-protein food which is so kind to your budget (and to your figure), may be seasoned in a number of appetizing ways. Here are only a few of the possible variations. You'll enjoy experimenting to find others that please your household!

Into each cup of cottage cheese blend 2 tablespoons of crushed caraway seeds, and season with salt.

Chopped chives, leeks, onions or a bit of garlic flavoring give the bland cheese that savory taste which assures a successful salad or sandwich filling.

Chopped fresh dill or crushed dill seeds added to the cottage cheese make a flavorful salad to be served with fish dishes.

Chopped cooked chicken, or other fowl, plus ½ teaspoon of lemon juice to 1 cup of cottage cheese makes a delicious salad or entree for luncheon, a light supper, or even for a different breakfast dish.

A little honey blended into cottage cheese, together with pea­nut butter, sesame seed butter, or sunflower seed meal makes a sandwich filling far superior to the unimaginative all-sweet jelly filling which finds its way all too frequently into the lunch box of school children or working persons.

Use whipped cottage cheese as a dressing for a green salad containing tomatoes, in place of the high-calorie oil dressings.

For a breakfast dish that is light and tasty, serve whipped cottage cheese over fresh or cooked fruits, or berries.

Mix 1 tablespoon of thick sour cream into each cup of cottage cheese. Add about 1/8teaspoon of honey and a dash of cinnamon. This is a favorite dessert in Middle European countries.

PORTUGUESE CHEESE

2 cups cottage cheese, whipped  i tbsp. minced capers

6 anchovy filets chopped very  i tbsp. minced chives

fine, or i tbsp. anchovy paste  1/8tsp. dry mustard (optional)

i tbsp. crushed caraway seeds  2 tsp. paprika

Whip the cottage cheese until smooth, adding a little sweet or sour cream if necessary. Blend in the chopped anchovy filets or the paste, then add the other ingredients, reserving the paprika to be sprinkled over the molded mound of cheese. Set in the refrigerator to chill for an hour or so, and serve on a bed of salad greens with garnishes of lemon slices. I first tasted this wonderful cheese in Rio de Janeiro where it was served to me in the home of an aristocratic old Portuguese family. The recipe had been brought to Brazil from Portugal in the early nineteenth century when the Brazilian dynasty was founded.

COTTAGE CHEESE PANCAKES

1  cup moist cottage cheese (if 1/2 cup whole-wheat flour dry, add a little milk or sour 1/2 tsp. baking powder cream to moisten)  1/2 tsp. salt

2  eggs well-beaten  i tsp. grated lemon rind 11/2 tsp. honey, raw or brown dash of nutmeg sugar

Sift together the dry ingredients. Add the well-beaten eggs to which have been added the cheese, lemon rind, nutmeg and honey or sugar. Bake on a hot greased griddle, and serve with a tea­spoon of thick sour cream or a little honey or syrup on each pancake. This is truly a high-protein pancake. You'll like these for either breakfast or a light supper.

UKRAINIAN CHEESE CAKES

2 cups dry cottage cheese  1/2 tsp. salt

2 tbsp. sour cream  2 tbsp. whole-wheat flour

2 eggs, well-beaten  2 tbsp. butter

1 tbsp. honey  6 tbsp. finely ground hazelnuts

Rub the dry cottage cheese through a sieve, or force through a potato ricer. Blend into it the other ingredients, mixing well. Form into flat cakes about 2 inches wide, and saute in melted butter until golden brown on both sides. Serve with cold sour cream, or top with raw sugar and a dash of cinnamon and a little grated lemon peel. These wonderful cheese cakes provide a novel breakfast dish to replace the old soggy white-flour pan­cake or waffle. Ground almonds, sunflower seed kernels or sun­flower seed meal may be substituted for the hazelnuts with equally delicious results.

MANCHURIAN MILLET SOUFFLE

i1/2 cups cooked hulled millet  3 eggs

seed, or millet meal mush grated rind of half a lemon

¾ cup grated Cheddar cheese  salt to taste 2/3cup milk

Separate the eggs, and beat the yolks until thick and lemon-colored, and the whites until stiff enough to stand in little peaks, but not too dry. Add the millet, milk and seasonings to the egg yolks; then the cheese, reserving about 1/4 CUP as a topping. Fold in last the stiffly beaten whites and pour at once into a greased casserole that will fit into a larger pan of hot water. Sprinkle the remainder of the cheese across the top and set the pan of hot water containing the casserole in a moderate oven (350° F.) until the souffle sets. This should take from 20 to 25 minutes. Serve at once, adding a tomato salad, a cooked green vegetable and a fruit dessert.

POLISH SOUFFLE

Prepare a thick hot millet mush by moistening 1 cup of millet meal with }4 cup of cold water, then stirring slowly into a scant 3 cups of boiling salted water. Allow to cook in the top of a double boiler for 20 to 30 minutes, or until thick. Stir frequently. When done, cover the bottom of a shallow greased baking dish with half the hot mush. Spread with 1 1/4cups of shredded snappy cheese, and cover with the remaining mush. Pour i1/4 cups of thick sour cream or whipped cottage cheese over the top and bake in a 375° to 4oo0 F. oven for 10 to 15 minutes. Serve hot with a cooked green vegetable, a tossed salad, and a fruit cup.

By no means do the recipes above comprise all the nourish­ing, appetizing and "different" ways of serving eggs and cheese. But with these few recipes as a guide, I'm hoping you'll no longer fall into the rut of serving all eggs either fried or boiled, and all cheese in a sandwich! Eggs and cheese are two of your most valuable high-protein foods. Use them often—and use your imagination to keep them from showing up on the table in the same old monotonous ways.

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