Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-03-22
EGGS FOR LsNreN DAYS.
oMELErs, SALADS, PICKLES, ETC.

Even those people who have no religi-
Gus principles concerning the church OBJ
servsnces In Lent, Ia many cases appre-
ciate the hygienic value Of radical
change In their menu at this season.
Great are the nutritious properties Of
eggs, and numerous the appetizing
methods Of preparing them. Baked or
"shirred" eggs are delicious. Break the
eggs into well-buttered egg cups and
bake, season with salt and pepper. Serve
hard boiled eggs, shelled, on lettuce or
parsley, or on small plates, garnished
with celery leaves, placing tiny stalk
or two beside each egg.
For novelty poached eggs may be
served on well buttered hot Graham
toast. Scrambled eggs are pleasingly
varied by the addition Of stewed toma-
toes or corn, or different flavoring used,
little lemon juice Ia sppetizing.
The number Of omelets Is legion. Peas,
corn, or tomatoes, Goldfish, salmon, Gel
cry, oranges, onions, etc, all these may
be used, and the omelets are often baked
instead Of fried.
ROMAN OMELET.
One tesspoonfui OF butter, four table
spo oufuls Of grated cheese, few leaves
meg, and two tsblespoonfuls OF whit
vine. Stir these ingredients constantly.
As soon AS the cheese melts, break snn
stir in five or six eggs. Have a slow fire
Gsrnish with parsley. To plain omelet
add celery and parsley or bay leaves,
chopped.
The yolks OF six eggs with two table
spoonfuls Of powdered sugar, vanilla ;
beat. Now beat the whites and mix
both parts Of the eggs together, fry In
hot butter that has not been Drowned,
and roll. May be served with jam, and
have powdered sugar sifted over IL.
Our Spanish friends, "a well As msny
Americans, enjoy the following:
SPANISH oMELEr.
Chop very little garlic, and fry In
olive oil. Add one cupful Of sliced
mushrooms and one-h,lf cupful ~ ate :
I'd tom,toes. pepper and salt. Spread
the above combination on plain omelei
just before folding over. Serve very
hot.
Eggs may also be scslloped. One
IN, thod r. quires layer OF bread crumb..
then one OF sliced, cold, hard boiled eggs ;
repeat, aud finally bake, adding pepper,
salt, parsley or celery salt, aud gener-
Gus allowance Of butter. In place OF
butter white sauce IL suitable. And
the eggs are sometimes scslloped with
alternate layers of sliced mushrooms.
CURRiEp EGGS.
Slice and fry two small onions, then
add two cupiuls Of stock and two tea.
spooufuls OF curry powder. Cook few
minutes, ibicken a half pint Of cream
and cook again. Then slice six or seven
hard boiled eggs into the curry and sim
mer gently.
EGGS WITH MUSHROOMS.
Cut into halves can OF mushrooms
Stew the mushrooms In little hot but
ter ten or twelve minutes, season with
pepper and salt. Next drain and piscs
the mushrooms In shallow baking dish.
Break sufficient eggs TO cover over the
top" Scatter few bread crumbs over
these, dot with butter, pepper and celery
salt Bake u very few minutes.
STUFFED EGGS.
Cut In two hard boiled eggs. Remove
the yolks and rub" aud mix thoroughly
with n little sage or thyme, pepper, salt
and butter. Next refill the eggs. pour
over 4 generous smount Of melted butter,
and stand In the oven several minutes.
EGG SALAD.
One cupful OF chopped cold potatoes,
pour over II three tsblespoonfuls OF hot
vinegar, seasoned with white pepper,
cayenne, mustard, sslt aud butter. Five
eggs boiled hard. Slice the whites first
and remove the yolks Make n dressing
for the salad. Arrange layer OF lettuce,
add the potatoes, drained. Place taste
fully the egg rings" and over all pour
the dressing.
| DEyILEp EGGS.
Boil the eggs until very hard, shell
aud cut small piece or "cover" from the
small end. Remove the yolks and pre-
pare them by mixing thoroughly with
pepper, salt, lemon juice, little mustard
and oil. Put the mixture into the eggs.
| PICkLEp EGGS.
| Cut hard boiled eggs In two length
wise. Mix a little melted butter, pepper
and salt, with plenty OF vinegar. and
pour over the eggs.-Good Housekeep-
| ing.