New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-14

coarsey some minced parsley, or parsley ana Gives
Pour the mixture into hot pan, In which goodS1o
piece of butter has been heated. Shake the mA'ne
prevent It's sticking. and when slightly Dro"h o os
SIDE turn IL with the help of warm piate' ana oio"
also on the other side The fttata ought 10 DC tcA
not thin like a pancake the pan, therefore, must We
OF small circumference for the quantity given apovc
As for the pancakes small iron frying-pan Is inc
best to bake them In TO make four or nVe pann.''
take half pint Of milk. three eggs, about ionr .ao
spoonfuls Of -four and little salt. IL the p'ue'
too thin add little more -four. whisk until Dsh]
Put piece OF butter the size OF walnut INTO your ps1
and when quite hot pour into it about cupfui OF .as
halter Shake it, and from time TO time LIT IL al inc
edges with the rornd point OF knife TO proven, 10
sticking Wien lightbrown on the lower SIDE give tne
cake toss with the pan 10 fling 1t upside do"n-this
the correct way but long as you have not pf'c'"
IT, you had better turn yonr cake with tne hep :"
plate Slip another little piece OF butter-aoout han 'ne
quantity as before-under the turned cake and let II
get Ight-brown. Put it on hot plate ana place
where it will keep hot Put the other cakes on Top VI
e. rs they are finished and serve III you Wish YOU
nancakes sweet add tablespoonful OF sugar 10 the
above ouantity This recipe Is a frstrate one. foa
can mako very good pancakes however, oy .ans ou'
ono or two eggs for the same amount have even
made them in winter with few heaped tabespoohius
~ clean snow and no egg at all They were pare u "
sure but light and good l., ~.
A very nice dish for breakfast or iuncheon % az
following: Pancakes nle0 WIN ineae -'i'~
coles OF quarters Of pint of -four three ess'
two ab,espoopfus of olive oil the very bestl ltte
sa,t one tablespoonful Of brandy, and halt MILK max
woter See that the batter is not too thin. A''er
heating It well it to stand for two or three no'
When baked let the pancakes get cold Meahwhle A"
some remnants Of any kind Of meat Cor OF several hnos)
chop them fine mince small onion Tor shaiios,.
some parsey and little Gives Take little piece OF
butter heat IL in pan, put in the onion hrst ana
when they get lght-brown add the meat parsley auo
Gives: turn them about until hot Allow these 700
TO get cold Then spread one or two tabespoohis Oh
this hash on each pancake and roll 1t up SO mat IL
looks like sausage. Now heat some butter IN pan
mt the rolled pancakes side by side and brown them
slowly all around. Do it only Just before serving
allowing about fifteen twenty minutes TO saute them
They must be very hot when served. They are eA
ceent with tomato sauce, or even with PLAIN se"eo
tomatoes.
For nero relish can recommend the foilowtng'
Farcied eggs Ia Fauvelr-BOil eggs hard; put them
in cold water: they will shell better Take them OUT
before quite cold ard when sheed cut OH the ups In
order 10 stand them up; then cut them INTO haiVes
take out the still warm yoIs: mash them; mix them
with some OIL very little vinegar, season with salt
and pepper add taste Of onion and a little minced
parsley Tho mixture must be stiff and smooth. I'll
IL back into the whites and serve nicely garnshed
call them GFauven after on American boy in England
who taught me this recipe
There is one combination-that OF eggs ana chcese-
in favor of which merely say that " Is very
palatable For, although rich In nutTments' III
somehow TO be in league with Nightmares Much
as cheese is priced as digester It is equally certain
that cheese dlgests everything but itself" IT, how
ever kind is used which is neither too rich nor too
poor (such as PaImesan, GruyeTe Chester or our
American imitation of the latter and great care Is
taken to cook 1t no more than Just to melt IT, inc
dishes made partly of cheese may be partaken OF with
IMMUNITY by persons of tolerably good digestion
n few
men Of intellect might be fond of such piquant dell
cacies For Fondu take three eggs beat them wen
add two ounces of grated Gruy ounce OF meed
butter one tablespoonful of cream Pour the butter
into the 10 cool IT, before adding to the chetc
and eggs After It is well mixed pour the whole Into
china gratndlsh-or into little paper boxes-and put
It into slow until Of the firmness OF custaEa-
Serve Immediately.
This is not the famous Fondu Of Brillatsavartn.
which You fd In most cook books Of modern date, but
equally good If done with due care.
To Toast Cheese-Take three eggs, cupful OF milk
and teaspoonful of -four; beat and mix well Melt a
small piece Of butter in a skillet put In about two
ounces OF cheese cut thin slices pour the above
mixture it Ut ought just TO cover the cheese and
stir slow fire until the latter is melted and the
| mixture has tickened. You do tbs in chatting
dish at the table, which viii insure its success In
Chester County Penn. have eaten this dish mixed
with cottage cheese (curds), instead Of -four, which
is great improvement More OF the cottage cheese
aud less of the real cheese is to be taken in this case
For Ramequns-Put a tablespoonful Of butter into
oratndish then layer of bread cut into thin Slices
on top of it put layer Of Sliced cheese, ana over tho
whole pour a mixture Of three eggs and cupful OF
milk Bake in the oven until nghtbrown on top. 1t
needs very little heat underneath and ought to brown
I'm fifteen minutes 1t Is delicious IL the is In tho
right condition.
You would not wish me to continue, and give you
all the 543 different dishes made of eggs which Gmod
Invented or tell you how J. j. Rousseau excelled In
cooking eggs various ways Of the dish Of eggs
the Duke of Soubise placed before Louis XIV which cost
him rs louis dor. i hear you say, "Oh, no, am
quite content already" And so close this long letter