The record-union., 1894-07-12
ALL ABOUT EGGS.
Delightful Dishes for Housekeepers to
Practice On.

PracL1C6 OQs
Broiled eggs are some trouble. Cat
large round of bread, toast IL on Dotn
sides and butter it. Carefully breaK SIX
eggs and arrange them upon tne TOAST;
sprinkle over them some salt and pepper
and slowly pass redhot shovel up and
down over them until they are well SET
| Squeeze upon them the juice of an orange,
and strew over a little grated nutmeg.
Serve as quickly as possible. II pre-
ferred, the toasted bread may be dlppeu
into warmed cream, and poached eggs
placed upon it, and then glazed with a
red-hot shovel.
For egg sauce, take the yolks OF two
hard boiled eggs; mash them with one
teaspooniul OF mustard, little pepper
and salt, three tablespoonfuls OF vinegar,
and three teaspoonfuls of sweet oil, Ia
blespoonful OF catsup. Nice for boiled
fish.
To make quart of egg-nog, take three
eggs, nearly a pint of good fresh milk,
sugar and spice TO suit the taste. Put
these in pitcher; add hot water TO make
a quart; then stir, or change from one
vessel to another until completely mixed,
then add wine glass or more OF the best
whisky. Wine may be used instead OF
whisky. The eggs and sugar must be
thoroughly beaten before being put with
the hot water.
To escalIop eggs, boil twelve eggs hard
and slice them in thin rings. III the bot
tom of deep baking dish spread bits of
butter, then layer OF bread crumbs. and
then layer of boiled eggs. Cover with
bits OF butter and sprinkle with pepper
and salt. Continue thus TO blend these
ingredients until the dish is full or nearly
so. Crumbs over which bits of butter III Q
spread must cover all OF these bits vi egg,
and over the whole mixture pint OF
sweet cream or sweet milk must pe
poured, before it is baked in moderately
heated oven.
Eggs in Newport style are prepared in
this way: Take one pint of bread crumbs
and soak in one pint of milk. Beat eight
eggs very light and stir with the soaked
crumbs, beating five minutes. Lave
ready saucepan, in which are two table,
spoonfuls OF butter thoroughly hot, put
not scorching; pour in the mixture, sea-
son with pepper and salt as the mass Is
opened and stirred with the "seramb-
ling" which should be done quickly with
the point of the knife, for three minutes,
or until thoroughly hot Serve on a hot
platter, with squares of buttered toast.
Stuffed eggs require six that are boiled
hard; cut in two; take out the yoiks and
mash fine, then add two teaspoontuls OF
butter, one OF cream, two or three drops
OF onion juice, salt and pepper to taste.
"
the mixtures; then put them together.
Then there will be a little of the hlling
lett, to which add one well beaten egg,
cover the eggs with this mixture, and
then roll in cracker crumbs. Fry light
brown in boiling fat.
Snow eggs are formed by putting over
the fire quart of rich milk, sweetening
it and favoriDg 1t with orange flower
water. Separate the whites and yolks of
D. I,sf
a stiff broth. Drop a spoonful at time
into the boiling milk, turning them as
quickly as possible. and lifting them out
of the milk with SKINNER: place them
on sieve. Beat up the yolks and stir
them into the milk; let them have one
boil and put in a glass dish. Arrange the
whites around the edges and serve either
hot or cold-the last is preferable.
For egg sandwiches boil fresh eggs five
minutes. Put them in cold water, and
when quite cold peel them; then, after
taking little white off each end of the
egg, cut the remainder in four Slices Lay
tnem between bread and butter.
70 pickle eggs obtain moderate-sized,
wide-mOuthed earthen jar, sufficient to
hold one dozen eggs; let the eggs be
boiled quite hard; when done place them,
after taking them up, in a pan of cold
water. Remove the shells and deposit
the eggs carefully in the jar. Have on
the fire pint (or more, if necessary of
good white wine vinegar, into which in
troduce one ounce of raw ginger, three
blades of sweet mace, one ounce of all
spice, half an ounce of whole black
pepper and SALT half an ounce of mustard
seed. When it has simmered FOR half an
hour take it up and pour the contents
into the jar, taking care that the eggs are
wholly covered. When quite cold seal it
down for use. 1t Will be ready after a
month.
To prepare cupped eggs, put one table
spoonful of highly seasoned brown gravy
into each cup: set the cups in a saucepan
of boiling water, and when the gravy
heats drop fresh egg into each cup; take
off the saucepan, and cover it close till
the eggs are nicely and tenderly cooked
dredge them with nutmeg and salt.
Serve them in plate covered with nap
kin.
Eggs and tomatoes make palatable
dish, prepared as follows: Remove the
skin from one dozen tomatoes tmedium
size; cut them up in saucepan, add a
little butter, pepper and salt; when suf-
ficiently boiled beat up five or six eggs,
and just before you serve, turn them into
the saucepan with the tomatoes, and stir
one way for two minutes, allowing them
time to be well done.