The Washington times., 1895-03-13
LENTEN BREAKFAST DISHES.

Creamed EaI-BoiI six eggs for fifteen
minutes. Remove the Shells take out the
yolks carefully. chop the whites. and mix
with six mushrooms. cut into small pieces.
Put a tablespoonful Of butter in a frying pan
and set over the fire, let melt, add a table
spoonful of -four, mix until smooth. thin
with eupful of cream, stir until boiling,
season with salt and pepper, add the whites
of the eggs and the mushrooms to the yoIks,
let stand one minute. Take up IN heated
dish and serve Immediately.
Eggs on Toast a Creole reeiue).- Boil six
fresh eggs until hard. Take of the shells,
chop the whites fine, rub the yolks through
q sieve, and set them aside. Put half pint
of milk in a small saucepan, and set over the
fire, rub a desertspoCnful of butter and a
tablespoonful of hour together and stir into
the boiling milk; add the minced whites with
salt and pepper. Arrange six slices of hot
Duttered toast on dish, cover them with q
layer of the sauce, then spread with the
mashed yoiks; pour over more of the sauce,
sprinkle with salt and little cayenne; set in
a very hot oven for two or three minutes and
serve.
Pyramid OF Eggs-Boil a dozen eggs for
twenty minutes. Melt a Tablespoonful of butter
in frying PAN add a tables poonful OF corn
starch and mix until smooth add cupful
OF cream, with salt and pepper to season;
stir until boiling. take from the fire and set
to keep warm. She'll the eggs, cut the whites
in thin shreds; chop the yolks into squares,
pile them in pyramid shape In the center of
heated dish, arrange the whites in a border
around the dish, and pour the hot sauce
over the whites. Serve Immediately.
Lenten Omelet.-Break six eggs in a bowl
and beat until mixed: add a tablespoonful OF
minced onion and a teaspoOnful of chopped
parsley. Put small piece Of butter in an
omeles pan, shake it over the fire until
melted turn in the onlelet and shake over
quick fire until set. sprinkle with salt and
pepper, roll and turn out on hot dish and
serve Immediately.
Creamed Fish.-Boil two pounds of any
fine fresh fish. When done pick free of skin
and bones and cut into pieces. Put two
tgblespoonfuls of butter in frying pan set
over the FIRE to melt, add two tablesp0onfuls
of -four, mix until smooth thin with pint
OF milk, and stir until boiling. Add the fish
with six chopped mushrooms, salt and
pepper, stand the pan over boiling water for
fifteen minutes. Eeat the yoik Of one egg,
add it with a tablespoonful of chopped
parsley, mix well a d serve hot.
Lobster Chops-Take pint and q half OF
cold boiled lobster picked to pieces, season
with tablespoonful of minced parsley. half
a grated nutmeg, little salt and cayenne,
Put a eupful OF milk on 10 boil, rub three
heaping tabespoonfuIs OF flour and one OF
butter together. add to the boiling milk.
Beat the yolks of two eggs. stir in the milk,
ta1s from the fire, add the lobster meat, mix
we'll turn odt on dish to cool. When firm
make into chops. roll first in beaten egg,
then in cracker crumbs, put in frying bas-
ket and fry in boiling fat until brown Drain,
arrange on heated dish, garnish with par
sley and serve hot. Z. r. PARKER.
81 IS to Baltimore and return via b and O.
ID u nd I-th