The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1892-10-01
THE HOME

EGGS, AND HOW TO COOK THEM.
Eggs are such necessary adjuncts to
the family larder that the good house
keeper is seldom, if ever, without them.
There are many dainty dishes, the fol-
lowing of which are easily made.
Egg Balls-Boil eggs hard, cut in half
and take out the yolks, and mix with
few bread crumbs, chopped meat, melted
butter, cream and salt and pepper. Mold
into balls the size of an egg yolk. Put
one in each half of the egg whites, set in
pan, and pour over them teacup OF
cream. Sprinkle over some bits OF but
ter, and brown in the oven.
Curried Eggs-Mince small onion
very fine, and brown it in a tablespoon
full of butter in a hot frying-pan. Mix
heaping teaspoonfu1 of curry powder
with half cup of milk, pour into the
pan and letit boil till thick; break the
eggs in carefully and poach them in the
mixture. Squeeze a little lemon juice
over them before serving.
sPoachcd Eggs with Cream Sauce
Break fresh eggs into boiling water
Slightly sailed. When set, remove from
the water with skinner and pour over
them the cream sauce: One teacupful
of sweet cream, little chopped parsley,
a tablespoonful of butter and teaspoon
full of flour mixed smoothly together,
and salt and pepper to season. Boil
three minutes and pour over the eggs.
Fricasseed Eggs-Boil dozen eggs 10
minutes. When cold peel and slice.
Season some grated bread crumbs with
salt, pepper and nutmeg, and beat the
yolks of three raw eggs very light. Dust
the eggs with flour, then dip into bread
crumbs, covering well on both sides.
Fry in hot lard.
Scalloped Eggs-Break eight eggs into
as MANY saueers, sift bread crumbs over
each. dot with butter and season with
pepper and salt. Fill the saucers with
milk, bake till the eggs are set and
Serve hot
Baked Eggs-Separate the whites and
yolks of six eggs, putting each yolk by
itself in cup Add to the whites a
tablespoonful of salt and quarter of a
tablespoonful of pepper; then beat them
to stiff froth, spread them on butter
ed dish, and slip the yolks on top, laying.
them little apart, and bake five min
utes in hot oven, or until they are
light brown. Dust pepper and salt over
the top and serve hot.
Scrambled Eggs-Melt one tablespoon
full of butter in saucepan. Beat four
eggs light, and add half a teaspoonful
salt and turn into the pan. Stir over a
hot fire one minute and serve.
Fried Eggs with Pickles-Put enough
butter into hot frying-pa pan to entirely
cover the pan, break in as many eggs as
it will hold dust them with pepper and
salt, cook to the required degree, and
put them in hot dish; meantime chop
a large pickle finely and put it in the pan
after the eggs have been taken up.
Leave one minute then put it on the eggs
and serve at once.
HINTS TO HoUsEKEEPERs.
To test the freshness of eggs, drop
them in dish Of water. and if the small
end comes to the top they are fresh.
To make pies OF biscuit nice color,
moisten the top of them with a little
sweet milk just before they are put into
the oven.
For iron rust, lay in kerosene oil and
let it remain covered for some time. The
oil will loosen the rust so that it will
come off.
A tablespoonful of powdered borax
dissolved in the bath will prove very in
vigorating, as well as soften the water SO
that it will be like velvet.
To take oil out of carpets or woolens,
put on bucl1wheat flour, and brush it off
very carefully into a dustpan. Keep on
applying till all of the grease has been
absorbed.-Good Housekeeping.
Crisped crackers are particularly good
for afternoon tea, and are made in this
way: Split the common ater-crackers
and spread thinly with butter; put them
quickly in hot oven. They should be
light golden brown when ready to eat
Ill is the most beggarly economy to lay
carpt on any floor without putting
paper under it. No carpet will stand
the hal wear which comes upon it when
it is putdirectly on the floor Besides.
it soften4he tread and renders it more
agreeableo walk upon.
1t S ratkr difficult to broil large
fish so the fiddle will be done and the
surface not hlned. 1t is well to wrap
it in oiled OF uttered paper, and large
baking pan IT, ed over it to hold the
neat. "lieI Nrly done remove the
paper. and alloV9e surface to brown.
Beet marrow .Sery often used in
that suet is used. much more del
icate and more deliSNs than suet. 1t
is simply scraped fl \ the bone, and
used raw. 81
To make nasturtiun Negar. gather
nasturtium flowers v u are fully
blown, put them into lar lass bottles,
and shake AXE them hem w wnaa soge Fill the
" minced shallot and the ird of
Glove of garlic with each ql1vt Let tn e
vinegar remain for two MOI At the
end of that time strain it thro tamis.
and add half an ounce of salt. Ait the
vinegar into small bottles cork
securely.
Soda is the best thing in the N for
cleaning tinware. Apply with kmp
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