Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-03-10
Choice Dishes With Eggs.

CINE Country GenllemdnJ
Egg Cutlets-With sharp knife cut
cold boiled eggs into rather thick slices.
Dip each slice into raw beaten eggs, ron
in bread crumbs that have been seasoned
with salt and pepper, and fry in butter
turning each slice the instant IL mas
Drowned. Serve from a hot dish.
Egg Salad.-Boil half dozen eggs
fifteen minutes. When cold remove the
shells and chop fine with the stalks ana
tender leaves of a root Of celery and a
handful of parsley. Pour over the mix
ture a sauce made by rubbing together
a dessertspoonful Of mustard, heaping
teaspoonful of salt, two teaspoonsfuls OF
granulated sugar, beaten with five tea
spoonfuls of olive oil or melted butter.
Omelet with Apples.-Peel and slice
eight tart apples, stew in a very little
water until soft; then mix with them
teacupful OF sugar, a tablespoonful OF
butter, scant teaspoonful OF salt, and
flavor with cinnamon. When cold add
fouS well-beaten eggs and bake slowly
twenty minutes. Eat warm.
Omelet with Oranges.-Beat three eggs,
yelks and whites separately, then mix
lightly together: season with juice and
grated rind of one orange. Put into
hot buttered frying-pan, strew over SUI
a k,:t shovel.
Omelet Souffle.-In a deep bowl beat the
yelks of three eggs with three tablespoon
fuls of granulated sugar, and flavor with
lemon extract. Whip the whites OF six
eggs 70 a very stiff froth. turn them over
the beaten yelks and sugar, ana mix
lightly. Pour into a bright tin basin,
sprinkle with sugar and bake until well
risen and of a rich. golden brown.
Egg and Ham Chowder.-With tea
cupful of finely chopped cold boiled nam
mix five we'll beaten eggs and half a
teacupful of sweet cream. Put the mix
ture into a buttered saucepan, and STIR
constantly until the eggs are cooked.
Serve on a platter garnished with pars-
ley.
Egg Fondu.-Into two teacupfus Of milk
put a teacupful of dry bread crumbs;
when soft, add half a pound Of dry
cheese grated, four beaten eggs, level
tablespoonful of melted butter, salt. and
pepper TO taste. Butter pudding-dish,
nut i'm the mixture, strew the top with
bread crumbs cover, and bake halt an
hour; then. with a quick fire, brown the
top. and serve hot from the oven, as II
falls as II cools.
Egg Charlotte.-Line bright tin basin
with very thin slices OF stale bread from
WhlCn the crust mas btNh ifAhoNNN' mp
with the yelks Of six hard-boiled eggs
two thirds the quantity Of bread crumbs
Soak in thin cream until the bread is
soft; season with pepper and shredded
Goldfish softened in warm water and
squeezed dry. Put this mixture into a
basin; pour over a raw, beaten egg mixed
with a little cream; lay over the top thin,
small slices Of bread dipped In melted
butter. Heat in a hot oven to cook the
egg; then brown the top with a hot
shovel, and serve Immediately.
Fricasseed Eggs.-Boil three eggs ten
minutes. then drop them into cold water.
Fry finely minced onion I'm butter mix
TO a paste with the onion tablespoonful
of flour, add two tablespoOnfuls of cream,
and stir until the mixture thickens. Cut
the eggs into quarters, put them in the
pan and shake gently; add a teacupful
of cream. and again shake the pan. When
the contents of the pan again thicken
place the egg quarters on a platter. pour
over the sauce, and garnish with slices
OF lemon.
Egg and Cheese Custard Beat four
eggs very light; thicken teacupful of
milk with a teaspoonful of cornstarch:
season with a pinch of salt and little
pepper. Pour the eggs into the heated
milk; add six tablespoonfuls Of grated
cheese and two tablespoonfuls Of butter.
Beat we'll pour into creased custard cups,
and bake fifteen minutes i'm a quick oven
until brown SARAH +. WILCOX.