When Friday Comes Six Days a Week
A basket of eggs from a food co-op in Waterloo, Nebraska, 1941, Courtesy of Library of Congress
In a 1928 article Lillian E Sharp of The Amsterdam News, a Harlem based newspaper, described Lent as a season “when Friday comes six days a week.” The writer suggests a number of dishes for the Lenten season. “Substantial salads with fish and egg combinations, served with interesting dressings, also make acceptable main luncheon dishes.” Having plenty of eggs on hand in the refrigerator during Lent is a wise decision because they may be used in a variety of ways such as in omelettes, tuna salad, deviled eggs, and macaroni and cheese.
Savory Eggs Recipe
Ingredients
6 hardboiled eggs
4 tablespoons melted butter
1 teaspoon anchovy paste
1 tablespoon chopped parsley
1 cup hot mayonnaise sauce
6 slices buttered toast
Instructions
Cut eggs in half lengthwise; remove yokes. Mash yokes, add seasoning, butter and anchovy paste. Fill the whites. Pour hot sauce over eggs. Eggs should never be boiled. Egg white congeals at 184°F. If boiled, they are tough and tasteless
The New York Amsterdam News, Mar 28, 1928
About Frederick Douglass Opie
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