Eggs for Lent
Broadcast Date: April 1, 1960
This time of year requires a little creativity on the part of the modern homemaker. Today is Friday, and it's also Lent in the Roman Catholic calendar. That means no meat — and a good excuse for home economist Bea Millar to devise innovative egg recipes. In this clip of CBC Television's Cuisine 30, Millar whips up soft-cooked, fried and scrambled.Millar also deciphers the mysteries behind a poached egg: The raw egg has to be fresh — bring it home directly to your fridge — and a bit of vinegar helps the whites stick together. But the baked egg is something really special, as Millar explains, "for Sunday morning breakfast as just a quick change."
Eggs for Lent
• Cuisine 30 went on the air in 1960 at 1:30 p.m. (PST), broadcasting out of Vancouver. The show aired for most of the 1960s. It was about food and cooking, presented by a different Vancouver home economist or culinary expert each week.• In its second year, the program began an on-screen display of its recipes after requests from viewers.
• The show made a real effort to include interesting dishes from around the world, including: Omlette Frittata, Veal Goulash with Noodles, Broiled Salmon Steak Provençale, Lamb Chops Wananapu and Hawaiian Chicken.
• In another clip from Cuisine 30 in 1962, Vancouver cooking expert Mona Brun prepared traditional Jewish latkes and cabbage rolls.
Eggs for Lent
Medium: Television
Program: Cuisine 30
Broadcast Date: April 1, 1960
Guest(s): Bea Millar
Duration: 7:49
Last updated:
Aug. 6, 2004
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Eggs for Lent.
The CBC Digital Archives Website.
Canadian Broadcasting Corporation.
Last updated: Aug. 6, 2004.
[Page consulted on Feb. 13, 2012.]