The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-03-25
A HELPFUL CORNER.
Lenten Dishes.

in producing splendid dishes for Lent. The
Country Gentleman gives us the following:
When you are preparing fowls in any way,
lay aside one Or more Lairs of livers; cook
them IN the stock pot, and the next morn
ing make them hot in little soup or gravy
of some kind mash smoothly and spread
over small squares Of buttered toast; scram-
bic some eggs, one for each piece of toast
and pour them over. In scrambling eggs,
add spoonful of milk for each egg, beat
until the yelks are we'll broken and pour
into pan containing some bot butter; stir
with FORK until the eggs begin to set, but
remove them before they harden. A
moment too long over the fire will be suf-
fcient to ruin them.
Put cupful OF gravy or broth over the
fire in fiat pan, and when boiling poach
in it the requisite number of eggs; lift out
on to hot toast; boil the gravy rapidly to
reduce it somewhat and pour over the eggs
through fine straner.
Set an earthern baking dish on the stove
and let good teaspoonful of butter melt in
il break in six eggs, being careful not to
break the yelks. and sprinkle over two tea.
spoOnfuls of fine. fresh bread crumbs; set
the dish IN hot oven until the ye!ks set; it
will not require more than twor or three
minutes. Take from the oven and pour
over them gill of good brown sauce in
which you have put two or three spoonfuls
OF minced cooked ham or tongue brown
sauce may be quickly made by frying a
tablespoonful of onion in little butter
until turning yellow; add a tablespoonful of
-four and stir until it it colors, then dilute
with half pint of good gravy, broth, or
even water, seasoning to taste.
Beat together in bowl one tablespoonful
of bread crumbs and two of soft butter a
pinch of parsley, a minced young onion
and bit of salt and white pepper, with
three egg yelks; butter baking-dish, and
pour this in setting it on a slow fire for two
two minutes; then break over it six eggs
and cook for five minutes in hot oven.
Peel green pepper, take the seeos from
the inside and mince into bits; fry this with
a minced onion for five minutes, and add
as much in bulk of thick canned tom atoes
Bleak six eggs in a dish containing little
melted butter, and set in the oven until the
yelks set: slip off on to hot dish and pour
the above garnishing around them.
Or you may make an omelet, and when
just ready to fold pour in this sauce.
Poached eggs are delicious served with tC-
mato sauce poured around them, or with
the above, Spanish sauce of onion, green
peppers and tomatoes.
Make white sauce bv heating an ounce
of butter. stirlipg in an ounce Of -four and
diIutirg it with half pint of good chicken
broth. Dip buttered toast quickly in boil
ing water; crown each piece with poached
egg and pour the white sauce around.
Here is another dish which may gladden.
the heart OF anyone with cow and a
chicken yard: Pot half pint OF cream in
a pan, and when it boils, break in twelve
whole eggs, seasoning with pepper and salt;
let them cook over the fire two minutes and
set In the oven for three more, but be care
fuI that the yelks do not harden.
Put three tab espoonfuls of dice of salt
pork in frying pan, and when turning
yellow, add spoonful of good gravy and
stir in six eggs beaten as for scrambling.
There are many ways of serving eggs
with cheese, all which are appetizing in the
extreme. Two ounces of grated cheese
may be mingled with SIX beaten eggs and
cooked in an omelet or as for scrambling.
Or you may make white sauce, using