The sun., 1897-02-28

To MAKE CONVENT EGOS.
Roll half dozen eggs for ten minutes: then
fine and put 1t in frying pan with two ounces
Of butter. Place the pan over the nre ana STIR
@ nni the onion Is GokSd; omt not i%2}ToI NH 1hen So
fore adding gradually one pint Of milk. season
with saltspoonful Of salt and onc-Quartcr as
much cayenne pepper. Meanwhile remove the
shells from the eggs and cut them IN half
dozen slices CroSswisc; put the eggs into the
sauce and IA soon az they are heated through
turn the mixture upon hot platter ON when
have been placed squares of hgttcrcd toast.
very dainty and palata6le way Of serving
eggs for n Ientcn luncheon IL thus: Butter the
inside OF pretty individual baking dishes, put in
the bottom Of them II layer Of Bechamel sauce
drop upon this an egg, taking care To have the
yoik unbrokcn; cover the egg with layer or
the sauce and more grated GhSe,f oyer ,6 ,,S ,hs
place the dishes In a baking pan in hot oven
for = few minutes or long enough for the white
Another delicious luncheon dish to he served
ma u course Is egg chops. To make them boil
five eggs hard. remove the shells. rub the yolks
through sieve and chop the whites, not max
ing them too line. Put in double boiler over
the, fire one cup of milk. Rub together one
beaten egg and mix little OF the warm milk
with this mixture before stirring it into the
boiling milk. season with salt and pepper and
stir until II is II thick, smooth mixture. Tako
from the fire. and when the mixture IL almost
cool stir IN the prepared yoiks and whites and
very little onion juice II the flavor Is liked.
When cold enough To handle mould in the shape
OF chops using n tin mould, or they may be
beaten egg and then in bread crumbs. and fry
them "A delicate brown. Stick a sprig Of parsley
IN the small end OF the chop. and arrange them
in u row down the centre VI platter and turn
Rcchamcl seucc around, but not over them; or
French peas may be- arranged upon the platter
with the chops and the sauce served with them
from separate dish.
For quick sweet omclc,tc. Use the yolks of
seven eggs, and add To them three ounces OF
powdered sugar and whatever flavoring j. liked.
Bcatthcsc ingredients together AZ least fifteen
minutes; Meanwhile add q pinch of salt to the
stff froth Gradually turn jh" yolk mlNtnr"
over them. stirring il In lightly. Pat in frying
The lire, When the butter is melted ;uTn in no
mixture The pan viii require TO De shak, 4 10
prevent its catching at the bottom. The
lightly culorcd turn out ON n dish. Sift a ~ lo
powdered sugar over the top and serve at unar.
Nip, aud is made 10y heating the yolk Of an ,eS
with one t"aspoonfnl of oMdrred sugar nn'il II
spoon'ul~ Of wine, nnd again beat before aodlnt
three tcasponnfulS of wHtcr "r part lemon juio
I'd water. la.', sir in tn" wrll.hcatcn Whit"
turn into n delicate glass, and serve All the
ingredients should be- very cold.
FuK CuLUMRUs SALAD.
Roll one dozen eggs until hari: when cold re
move the shells and cut them into halves cross
wise AMI Cut little piece froh the large end u
| enable them 10 stand alone. Carefully take ont
! the yOlk~ and with fork mash them line: add
| two or three tnblcspoonful- Of finely minced
! sardincs. tongue. or ham; add little melted
| hrIttCr and season highly with salt, mustard
and pepper. nrd moistcn with very little vine
gar, or n one has may ounHisc dressing AZ hand
! II may IA" used in pn,C ot these Sra~unuEs. ~.
/ the empty whites with this mixture. pressing II
IN carefully not tu break the rH~C-. put the
! two halves together and stand them upon g
platter To look Ike whole egg. circle them viii
/ n thick wreath ot watCrCrCSsUs and serve.
/ Hard boiled eggs make a nice salad by cutting
| them into small pieces, adding half "a many
! cold boiled potHto's as there are eggs; ,ovvi
/ them with a mayOunaisr dressing ana scatter
/ Capcr- and chopped parsley over the top.
] Frozen pgg-nugg makes AN excellent dessert
/ To make IL. beat the yulks Of four eggs with on,
| tables -pnnnful Of brandy until they are YER!
! sweet, and hrlf \ cup Of Jamaira rum, hcatin.
| these thoroughly together before nddin., three
| cups Of milk and the beaten white. ot the eggs
! whip one cup NJ cream very light and add tn,
/ last thing. Turn into freezer and freeze lik
J Ice cream.