The Monmouth inquirer., 1898-04-14


Use In the Cook Room.
Gemon Flapjacks.--One pint Of milk,
four eggs, juice of one lemon, pinch
of soda. and flour enough to make a
light batter Fry in hot lard. Serve
with sugar and nutmeg.
Wheat Griddle Cakes.--One quart ol
sour milk, two even teaspoonfuls of so
da and one even teaspoonful Of salt,
-four enough to make good batter;
stir until the Jumps are broken; fry al
once.
To Make Batter Pancakes. We'll
beat three eggs with pound of -four.
put to it pint of milk and little salt,
fry them in lard or butter, CRATE sugar
over them, cut them in quarters, and
serve them up.
A Nice Dish For Breakfast.-Take
some slices Of bread, cutting off the
crust; make a batter of three eggs and
a pint of milk; soak the bread in it;
put some butter in the frying pan; fry
the slices of bread till brown.
Eggs A La Mode Remove the skin
from a dozen tomatoes, medium size.
cut them up in a saucepan, add little
butter, pepper and salt; when sufficient
Iy boiled beat up five or six eggs, and
just before you serve turn them into
the saucepan with the tomato, and stir
one way for two minutes, allowing
them time to be well done.
A Good Way TO Cook Eggs.-Heat
and grease the muffin iron; take dozen
eggs, break an egg in each muffin ring:
put pepper, salt and lump OF butter OF
each; then put in the oven; as soon as
it is slightly Drowned remove with a
fork; dish and send to the table hot.
Hominy Mullins. Stake two cups OF
very fine hominy, boiled and cold; beae
it smooth and stir in three cups of sour
milk, half a cup of melted butter, two
tablespoonfuls of salt and two table
spoonfuls of white sugar; then add
three eggs well beaten, one tablespoon
full soda dissolved IN hot water, and one
large cup of -four; bake quickly.
Corn Muffins.-One pint of corn meal,
one pint of sour milk, two tablespoon
fuls of soda, two eggs, two tablespoon
fuls of sugar, three tablespoonfuls of
melted butter, little salt Stir soda
into the milk and mix with the meal;
add the eggs, melted butter, sugar and
salt Beat briskly and bake in cups in
hot oven Very nice breakfast cakes.
Smothered Toast.-Chop cold beef
steak very fine; put little water, salt
and pepper to it. and warm in spider
Toast bread; soak the toast in hot wa
ter; take it from the water, and pour
the meat and gravy from the spider
over it, This is nice breakfast dish
The toast must be buttered.
Bread Omelet-Line buttered seal
lop dish with thin slices of cold lamn
or veal Soak one cup of soft bread
crumbs in one cup of hot milk. Add
one tablespoon of butter, one teaspoon
of chopped parsley, and one teaspoon
of fine chopped onion, little salt and
pepper, and two eggs well beaten
Pour this over the meat and bake about
fifteen minutes or until brown. Serve
at once in the dish in which it was
baked.
Cupped Eggs.-Put a spoonful OF
gh-seasoned brown gravy into each
cup; set the cups in a saucepan of boil
ing water, and when the gravy heats
drop fresh egg into each cup; take OF
the saucepan and cover it close till the
eggs are nicely and tenderly cooked;
dredge them with nutmeg and salt.
Serve them in plate covered with a
napkin.
Stuffed Eggs.-Six hard boiled eggs
cut in two taks out the yolks ano
hash fine, then add two teaspoonfuls O.
butter, one of cream, two or three drops
of onion juice, salt and pepper to taste
Mix all thoroughly, and fill the eggs
with the mixture; put them together
Then there will be little of the filing
left, to which add one well-beaten egg
Cover the eggs with this mixture, an6
then roll in cracker crumbs. Fry q
light brown in boiling fat
Eggs A La Creme Hard boil twelve
eggs, and slice them in thin rings In
the bottom of deep baking dish
spread bits of butter, then layer OF
bread crumbs, and then layer of boil
ing eggs Cover with bits of butter, ane
sprinkle with pepper and salt Con-
tinue thus to blend these ingredients
until the dish is full or nearly So
Crumbs over which bits of butter are
spread must cover all these bits OF
eggs, and over the whole mixture a pint
of sweet cream or sweet milk be poured
before it is baked in moderately heat
ed oven.
Buttered Eggs. Take four fresh
eggs, beat them well; put two ounces OF
butter into another basin; place the
basin in boiling water. and stir the but
ter until it melts. Have ready lined
saucepan; pour the eggs and butter in
to it, and as the mixture begins tc
warm, pour it backward and forward
from the saucepan to the baHl, that
the two ingredients may be thoroughly
incorporated. Keep, stirring the mixtur,
one way until it is hot, but not boiling,
and serve on hot buttered toast.