The critic. (Washington, D.C.) 1890-1891, 1891-02-12
Dishes for Lent.


From Tie Courier,Iounai.
5 Eggs being seasonable breakfast dish
for Lent, it will be found best to serve
them with variety, to prevent tiring of
them.
Scrambled Eggs-Take a tablespoonful
OF butter and q teaspoonful of cream; put
Freak six eggs in and stir until cooked.
Serve hot.
Poached Eggs-Put pint of boiling
water in deep pan with little salt and
vinegar; have boiling. Break the eggs in
near the surface; let boil five minutes, and
serve with melted butter.
Frizzlcd Eggs-Chop- scraps of fried
ham fine and put in skillet with q little
butter; beat the eggs pour over the ham,
and stir until thick; let brown and turn.
Scallopcd Eggs-Moisten pint of stale
bread crumbs with cream and put II layer,
in the bottom of buttcred dish. Slice
hnrd-boilcd eggs and put layer of them
with butter and pepper over. Continue
until the dish is full; sift crumbs over the
top; spread with bits OF butter and set in
the stove and bake.
Crcamed Eggs-Boil six eggs fifteen
minutes peel and slice crosswise; put
tablespoonful of butter in q frying pan to
melt, add a tablespoonful of flour and
mix Until smooth; add half tablefpoon-
full of salt and a teacup of milk; arrange
the eggs OH heated platter, pour the
sauc, over and serve.
+ Eggs Fondue--Beat six eggs with fork
until light; season with salt and pepper;
mix in two tablespoonsful of butter in q
frying-pan, let heat, turn the eggs in and
stir until cooked; serve OH squares of but
tered toast,
Rumbled Eggs--Beat six eggs into half a
cup Of milk and tablespoonful of butter,
put in saucepan and stir. Pour on but
tered toast.
Egg Curry-Make pot of white sauce,
mix spoonful of curry with q little cream
and add to the sauce cut half dozen
hard-boiled eggs in slices and drop in the
| sauce. Put them on dish and garnish
! with sliced onions.
| Baked Eggs-Butter the bottom Of u
| tin pan. Break one egg at q time and
drop in carefully, SO rs not to break the
yolk. Sprinkle with salt and pepper and
set in a quick oven until the yOlks are set.
Serve hot in the pan in which they were
cooked.
| Breakfast Eggs-Doil six eggs fifteen
minutes. Remove the shells, take out
the yolks, cut the whites with half O
dozen mushrooms in small pieces. Put O
! tablespoonful of butter in frying pan t.
melt, add a, tablespoonful OF. flour, miy
until smooth, pourin half pint of cream
l hiih OIL tltp ~ DJiiSt oCtrpii NAeA 9hio tAht
pepper, add the white Of the eggs and
mushrooms, stir over the fire until il
comes to a boil, throw in the yolks of the
eggs and let stand two or three minutes
Serve hot.
| Plain Omelet--Pnt half n dozen eggs IN
a bowl and give twelve beats with Il fork
Put piece of butter IN very smooth fry
ing pan, shake over the fire until melted
but not brown, turn in the eggs and shak,
over quick fire until they are set; sprinkle
With salt and pepper, roll and turn on I
hot dish.
Omelette Soulllee--Grease n small bak
ing DISH Beat the whites of six eggs YER,
stiff, beat the yolks until creamy, add Il
the whites with three tablespoonfuls o
powdered sugar and the juice of lemon
stir quickly into the baking dish am
sprinkle freely with powdered sugar an
put in the oven. Bake until q light brown
J and serve immediately.