The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-03-28
THE HOME.


pudding dish to within an inch OF the
top with alternate layers of bread crumbs
and thinly sliced eggs, seasoning each
layer with pepper and salt. Over the top
layer of crumbs pour teacupful OF
cream, or milk and bits of butter may be
used. Bake unit IL brown.
Egg Gems Season bread crumbs with
bits of butter, salt and pepper; moisten
with milk; fill buttered cups two-thirds
full, break an egg on the top of each.
sprinkle with bread crumbs dried in the
oven and sifted, and little grated
cheese. Bake eight or ten minutes in a
quick oven.
Eggs with Rice.-Mix two beaten eggs
with two teacupfuls of boiled rice and
two squares of grated cheese. Put the
mixture into baking dish, pour over
half a teacupful Of cream, CRATE On a
little chesse, and bake until broom
straw, thrust into the center, comes out
clean.
Egg Souf1et Beat the yolks of six
eggs with four tablespoonfuls of softened
(not melted) butter, four tablespoonfuls
of sugar. and flavor with lemon extract.
Beat the whites to a stiff froth; spread
this carefully over the yolks, sugar, etc.
then stir from left to right, not with
circular motion, so they will be folded
in rather than mixed. Butter bright
tin dish, put In the souffist, and bake ten
minutes in hot oven. Dust the top
with sugar, and serve quickly, as soufflets
are liable to fall If not served immediate
~. For variety this may be baked over
a fruit preserve spread on the bottom Of
the dish.
Egg Soup.-Boil small minced onion
in pint Of milk ten minutes; then add
pint of hot milk: beat together four
mashed boiled potatoes and tablespoon
full of butter; add this to the soup, season
with salt and white pepper. and stir con-
stantly till it boils. Set the kettle on
the coolest part of the stove, and pour in
three beaten eggs mixed with teacupful
of boiling milk. Scald three minutes,
but do not let it boil.
Egg Salad.-Cut the yolks OF three hard
boiled eggs into bits, and mix with the
| flnely-ohopped whites. Season with half
a teaspoonful Of dry mustard, two table
spoonfuls Of melted butter, and half
aspoonful of salt. Garnish with par
sley or bleaohed celery leaves.
Eggs Brouille.-Heat until soft slice
of cheese cut into dice in frying pan,
with a tablespoonful of buttsr. Beat six
| eggs, season with tsaspoonful of salt,
pinch of pepper and little grated nut
meg. Add half teacupful of cream or
rich milk. Put two tablespoonfuls of but
ter in the pan containing the cheese;
when melted pour in the egg mixture,
set the pan over moderate fire, stir till
| it begins to thicken, take from the fire
and beat till the mass becomes thick and
creamy. Arrange slices of toasted bread
on platter, spread the mixture over
them, and ga1nish with slices of lemon.
| Egg and Corn Omelet. Into can OF
sweet corn stir five beaten eggs, season
with salt and pepper, and stir in scant
tablespoonful of cornstarch; cover the
moldina hoard with bread crumbs, lay on
tablespoonful of the mixture. fatten in
to little cakes, sprinkle literally with
bread crumbs; with a pancake shovel
drop each into melted butter and fry
brown on both sides.
| For an Invalld.-Heat boiling hot a
teacupful Of milk and a teacupful of
water, season to taste, break in two eggs,
cover. set the kettle where it will be very
hot, but not to boil, unit the whites are
we'll set and the yolks slightly cooked.
Stuffed Eggs.-Cut boiled eggs in
halves lengthwise. Mix with the yelks a
little finely minced onion, season with
salt and a little prepared mustard, fill
the cavities, and fry in butter until
slightly Drowned On both sides.
| Poached Eggs. Put pint of boiling
water in a deep pan, add teaspoonful
of salt and tablespoonful of vim eqar.
Break six eggs, one at time, and drop
carefully into the watsr. Boil five min
utes. Put them on hot plate, season
| with butter and grated cheese. Albany
Cultivation.
| To Make a Room Inviting,
| have seen very ugly rooms on which
people had spent heaps of money, and
there are lovely ones which have cost
their owners very little beyond good tasto
and the exercise of common sense and
care. In the first place cleanliness in a
room is in itself great beauty. Make
war on every bit Of dust, every oobweb,
every speck and stain. A perfectly clean
room, although quite bare of ornament,
is inviting, and when It's owner puts In
her little individual touches, her books
on a hanging shelf, which her brother
can make for her, or which she can buy
for forty or fifty cents, her favorite en-
cravings, cut from illustrated papers II
she chooses and simply tackled on the
wall, her pot of primroses on the win
dow sill, her toilet table draped with
white net over colored silesia, her plain
scrim curtains at the window tied back
with bits of ribbon, the room will be
dainty and pretty enough to please the
most fastidious. If you have not much
to do with, manage with what you have
Is good rule.
A carpet is by no means necessity in