The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-09-15
COOKING EGGS.
Many. Different Ways Of Cooking and Using
Egxs.

DIodh ~ 4fSSu egg In q CunOleT, mix WIFI q
little sugar, beat to a strong froth, and add
avery little ice water if liked, or it may be
taken without this addition
How TO USE EGGs-Eggs that are to be
used in cake should be putinto cold water
in summer, while you are making your
preparations, until you are ready t use
them. Then break each one separately in
to a cup, to see if it is good; but by break.
ing oil into the dish you beat them in, you
risk the whole by n egg. IF good, turn
into the1ish, and proceed the same with
the others,
EGG SANDw1cHEs-Boil fresh eggs five
minutes; put them in cold water, and when
quite cold peel them: then after taking a
little white off each end Of the eggs, cut
the remainder into four slices. Lay them
between bread and butter.
EGG BREAD-One pint of milk, twoaeggs
butter size of an egg, one-half cupf4l of
sugar, three teaspoonfuls of asea FOAM"
Hour enough to makea batter; bake. This
makes n loaf.
To PREPARE AN EGG FOR AN INVALID
Beat an egg until very light, add seasoning
to the taste; then steam until thoroughly
warmed through, but not hardened; this
will take abouttwo minutes. An egg pre-
pared IN thisvway will not distress very
sensitive stomaehs.
STUFFED Ea&s-Six hard boiled eggs
cut in two, taxed the yolks and mash fine;
then add two teaspoonfuls Of butter, one of
cream, two or three drops of onion juice,
salt and pepper to taste. Mix all thorough
~ and fill the eggs with this mixture: put
them together. Then there will be a little
of the filling left, to which add one we'll
beaten egg; cover the eggs with this mix
ture, and thenroll in cracker crumbs. Fry
q light brown in boiling fat.
WHITE EGG MuFFINs-On One pint Sc Aour,
whites Of eight eggs, beaten to 8 stiff froth..
enough milkto make it il o thin bat
ter. Put IN 9 little salt. Very nice.
DIEa-Sixse eggs beat
senayerysllgltssa spmfofh pint Of milk,
saSsmaAspiece o. sbutter, salt and pepper I'd
the taste. sprinkle somesslices Of boiled
ham Cloth fat and lean)with pepper, and
lay them across deep dish that has been
creased; then pour the pudding batter over
the bacon and bake quickly.
EGG AU PLAT-Two eggs. two teaspoon
fuls of bread crumbs, n ounce of butter.
pepper, salt and q little nutmeg. Melt the
over one teaspoonful OF the bread crumbs
also the pepper, salt and nutmeg. Bake in
a quick oven five minutes.
FORCED EGGS FOR SALAD-Boil six
fresh eggs twelve minutes: when cold. halve
them ~lengthwise, take out the yolks. bound
them to q paste with . third of their Vol
inc Of fresh huttar. then adda onartar tea
spoonful of mace. and as mnch cavanna az
will season the mixt1ra we'll. haat tbasa -
pether tho1ouphlv and I'll the whites of tbo
eggs neatly with them. a morsal of Garlic
not larger than q nea. narfectlv hienda3
with the other i~npredienfs Womb to soma
tastes. greatly ;mnrova tb;a rron" NJ -, -
Eonorn go g a1o1
rwnonp GaaS, oE EGGS IN
ana divide, as IN the
pleceuing 1ecelpt, naiI 9 oozen OF fresh
eseS' puunu tne yoiks pertectiy, nrst by
, ,nenseiyeS enen a Win tnree ounces OF good
Dutter' d seasoning OF salt, cayenne and
$nu.meg, OF mace 9 large t~easpoonful OF
t Mo1e 30 - aaa nos ST. parsley, ana = yolks OF
- y, 81" t tSsn. s Guy. h = sllall pis oI!1e WniIes
81, +ham s,enat I1.' ngihoW lne lnsiues Wen,
dome - ooatsr of ~ = =; yo. Mll ~ =
nno;nda- - ~ !. = su y ~ : ~
1870 = !. . iae m.Asule, anu iean the eggs
Ct .ssn - ~; p4S : so .u1m iesuaalty around.
A ~ iaoea sons4e oven Ior Ten mln-
u'es' anu senu .nen quickly 70 tao1e.
uhsoCsAa ga = & DOlled hard;
one cup1ul OF MINCED chicken, veal ham
OF n crpfnl rich gravy; half-cup-
~ .n9-a press clumDs; tWo taolespoonfuis OF
Icy pa.sley, onion, summer savory, Or
bs,f . t1e.Jo.a., me JUICE 9 OF
thaaaas oa. ! "a oss s .eLxa l.gnt. Wnile
m;Y;g g' a the no;naeS maze nase me lo5cemea1 oy
hashs .a .ue m ana ", meas, Dleao rumps,
mo wa RgiIp !ptc aa th;s ss1i h sogeansn. ana -work-
~, W. VIZ ~ ny. ny. ms tne ,peaten raw eggs.
, Wen |. .ae egRs ale poaled nard drop FOR 9
hraaI th nso e euau aa aesf g loosen ne saens,
~ 49,. aNay ea s11Aul. u.vlue eacn egg
that fhay mav stsnd armin d;. Hacl
and coat than n;cilv w;th ~ sa.aasaaa4.
Brown them by settino them = :, tn niats
on the aratinc 81 4 varv hot aran
and haan peafl1 ,,na. = { "a , az: no..ossn,
boiling pravv = vb;ch ~ i;tt1a aslL 49, p : ~, ;ne
has been squeezed a tba last.o over .t tham olee
- ~ A1A Z HyXlkJ ~ ItyN M h00fA "THnt n