Skip to main content.

Food Recipes

Italian Recipes
Indian Recipes
American Recipes
Soup Recipes
Salads Recipes
Breakfast Dainties Recipes
Foreign Recipes
White House Recipes
International Recipes
Domestic Useful Recipe Hints


Simple Spanish Eggs Cooking Recipe

Below is the quick and easy cooking recipe for Spanish Eggs.

Fry the desired number of eggs very lightly in bacon fat. Just before removing from the pan pour over them a sauce made by adding a tablespoonful of Worcestershire sauce to any good catsup. Heat hastily together and serve the Spanish Eggs. This is a fine meat substitute.

STRAINING STARCH

Split Peas or Dal

Split peas, or "dal," as they are called in India, belong to the lentil family. There are three kinds—the green, which very much resembles an ordinary dried pea; the yellow, and the red. In this country we only see two kinds—the green and the yellow. The red are more frequently seen in India, and have a more delicate flavor.

Lentils are an old, old food. We read of Esau selling his birthright for a mess of red pottage, or a mess of red dal. Then later we read of the Hebrew children refusing to eat the king's meat, and growing rosy and fat on their daily portion of lentils.

Lentils are rich in protein. About twenty-five per cent of their food value is protein. They are richer in protein than beans, and are more digestible.

During Lent in the early days of the Roman Church, lentils were the chief article of food, because of meat being forbidden. Because of this the name lentil was given to them.

Split peas are used universally throughout India. Several recipes have already been given (Refer to Split Pea Curry and meat-and-split_pea-curry), but a few others will be noted.


Bookmark and Share

Cooking Resources

Food Dictionary
Poetical Cooking

Free Services

Free Text Messages
Free Picture Messages
Free Fax
Free Calls Anywhere

Follow Us

Twitter
Facebook