Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-04-21

a spoon carefully through the mixture.
The whites and yolks should be broken
10 pieces, but not rendered smooth. Do
rot cook long enough to whey--only let
simmer. Add piece Of butter the size
OF an egg and salt TO taste. Serve in
separate dishes with potatoes and meat.
EGG BATTER.
Beat one egg, add one cupful Of milk,
little salt and one and one-Quarter cup
fuls Of -four. The batter Is better II one
teaspoonful of baking powder Is sifted
with the -four. Beat we'll. Drop small
spoonfuls into hot salt pork fat and fry.
Serve with potatoes and meat.
EGG BATTER WITH SOUR MILK.
This is good made like the above,
emitting the baking powder aud using
some milk and soda. Ii should be very
light and not soak fat.
BOILED EGGS.
Put the eggs into saucepan and pour
over an abundance OF boiling water.
Cover, but remove at once from the fire.
Let them stand eleven minutes, then
serve ut once. II wanted for lunch
on the cars, or for q picnic, let them re-
main in the water longer. Take out.
put into cold water for few minutes to
prevent their being dark next to the
shell. and YOU have hard-cooked but
jelly-like pulp which is delicious.
EGG TOAST.
The fortunate housekeeper has an egg
poacher in which the eggs can be steam
ed. IL not, they will have TO be dropped
into hot water. Toast good bread. Dip
the crust into hot sailed water, butter
and place dropped egg on each slice.
Season with salt. pepper and butter, or
dip the toasted bread into hot sailed
milk and pour good cream sauce over
each slice and then lay the nicely cooked
egg upon IL. Season the egg as before.
Serve hot.
SWEDISH TOAST.
This forms an excellent substitute for
fried cakes In the summer. Warm one
pint OF milk, add one cupful OF sugar,
one tablespoonful Of lard, one-half tea
spoonful Of salt, one yeast cake, or one
half Of cake Of compressed yeast dis
solved in little warm water, two we'll
beaten eggs. and -four enough TO make a
rather thin batter. IL set at night add
one-third teaspoonful Of soda. When
risen, knead into loaf, adding -four as
for bread. Raise again. knead and roll
into sheets. Sugar the tops IL desired.
Let them rise and bake. When cold cut
into strips about ,hree-fourths Of an inch
thick and toast in very slow oven. IL
toasted to light brown and thoroughly
dried II will keep long time, but soaks
very quickly when dipped into coffee.
Use half the sugar II too sweet. The
recipe can be doubled and only two or
three eggs used.
COUSIN Annals oMELET.
Beat four eggs separately. Add four
tablespoonfuls OF milk to the yolks, one
teaspoonful of salt, and pepper to taste.
Pour on the whites and fold In. Put one
tablespoonful OF butter into saucepan,
heat and pour In the mixture. As soon
as set, and brown on the bottom, place
In the oven and slightly brown the top.
Fold and serve.
MRS. DAVIS DEvILED EGGS.
Remove the shells OF six hard-boiled
eggs, and cut into halves, slipping the
yolks into bowl. Prepare dressing
as follows: Two tablespoonful Of melt
ed butter, two tablespoonful OF vine
gar, one even tablespoonful OF sugar,
one small teaspoonful Of French mus
tard, salt and pepper to taste. Pour over
| the yolks and rub the mixture with the
fingers until free from Jumps. Make
into balls and replace in the whites. Gu,
Il l.: - ~ nf tho haluns Al that
they will stand on platter. Garnish
with parsley or lettuce.
BAKED EGG AND HAM.
Chop cold boiled ham fine and mix
with IL the same quantity OF fine bread
crumbs. Season with salt, pepper and
melted butter and moisten with milk
Fill shallow gem pans about half full.
make depression In the center Of each
aud break an egg into II. Sprinkle on a
little salt, pepper and pulverized cracker
crumbs, and add a few bits Of butter
Bake from five to ten minutes.
BAKED CUsTARD.
To each cupful Of warmed milk, add
one beaten egg, one and oDe-half table
spoonfuls of sugar, very little
salt and flavor with little vanilla and
nutmeg, or with strawberry and vanilla,
or pineapple extract. Bake, and remove
| from the oven the instant ii has thicken-
ed and you will have creamy, delicious
custard. Good made Of yolks II some
are left from other baking which you dc
not know how to use. Count two yolks
as one egg, or use part yolks and part
whole eggs. Some prefer to put the
yolks in first, and lastly stir in the not
too stifily beaten whites.
RHoDA's BOILED CUP CUsTARD.
| Heat a quart Of milk, and stir In four
even teaspoonfuls Of cornstarch, wet In
little cold milk. Beat four eggs with
three-quarters of cupful of sugar and
add to the milk and cornstarch. Let II
come TO boiling point. Take from the
stove and stir until partially cool. Flavor
and put into the cups in which 1t is To
be served.
| COUSIN Annals SALAD DRESSING.
Yolks of three eggs, one-quarter tea
spoonful of salt. little cayenne, one
half teaspoonful Of mustard and very
little sugar. Stir with fork one way,
adding French olive oil, drop or two
at time until pint bottleful has been
used. Git will take up quart If wished
Add the juice of large lemon. just
before serving, beat in cupful OF un-
seasoned whipped cream. This dressing
was used at a luncheon on the following
delicious tomato salad: Free quart car
of tomatoes from juice. Chop very fine
with two cucumbers aud small white
| onion. Warm the juice, add little salt
pepper, dash of cloves, sugar to taste
two tablespoonfuls Of vinegar, the chop
ped mixture and one-half box Of gela.
tine soaked in little cold water. Mix
we'll and mold in tiny cups. Turn on q
ettuce leaf. Serve with waters.
EGG PORRIpGE FOR SUMMER CON-
PLANT.
Take pint of boiling milk. Break
one egg into dish and stir, not beat.
Stir into the hot milk. Salt and serve at
once.
ICE CREAM.
Make a boiled custard of one and
three quarter quarts of milk, two and
one-quarter cupfuls Of sugar, a little
salt, and the beaten yolks Of eight eggs.
Flavor to taste, using two-thirds vanilla
and one-third strawberry extract. When
cool add half pint Of cream and the
beaten whites Of the eggs and freeze.
CHOCOLATE ICE CREAM.
Make smooth boiled custard Of three