Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-02
FOR THE LENTEN SEASON.

With the advent of Lent eggs will come
TO the front as an important and leading
article of food. AS eggs are both nourish-
ing and palatable the Lenten period Is not
to be dreaded for this reason, and yet
there are always times when a greater
variety of food would prove attractive.
Everybody may be said to eat eggs in
some form. The savage swallows them
raw and considers them II delicacy, while
the average American householders eat
them boiled or fried, with an occasional
attempt in his kitchen to prepare an ONE
let.
No matter how good the article Of food
n constant repetition of the same dishes
should always be avoided, and to aid you
in your efforts to serve eggs to your
household in an appetizing manner ! wish
to make few suggestions and to furnish
you few desirable recipes, some Of
which are distinctively French in charac-
ter.
In the first place eggs above all things
else should be fresh. A bad egg has no
rival. An easy way to ascertain the fresh
ness of an egg is to hold It toward the sun
or toward a strong light. If fresh 1t will
appear perfectly clear. If clear on one
side and cloudy on the other it is stale.
Another test Is to place the eggs in pan
of water. Those that sink to the bottom
| are good; those that float to the top or ev-
en- stand on end should be condemned as
| un1ll TOT use.
| Now let us look at a few additional re-
clpes that will repay a trial.
EGGS A LA SUISSE.
| Fry eggs and place them on hot plat
| ter and cover them with a hot tomato
sauce. Garnsh the edge of the platter
with split broiled sausages and grated
| Swiss cheese.
EGGS BONNIE FEMME.
Peel two onions, slice and fry them
brown in butter. Then mix in a dessert
spoonful of vinegar. Butter dish and
spread the onions over it. Break over
| them the number of eggs required for
your family and place all In brisk oven.
When the eggs are cooked cover with a
layer Of bread crumbs fried in butter and
serve.
EGGS A LA Triple.
Fry one medium sized onion. sliced, with
one ounce Of butter. Do not burn it. Min
in a teaspoonful of four and half cup oil
sweet cream. Season with pinch oil
salt a little pepper and very little nut
meg. Cook for six minutes, stirring con
stantly with a wooden spatula. Then ado
six sliced hard boiled eggs and heat
through for two minutes without letting
it boil. Pour on hot dish and serve.
EGGS AU MIROIR.
Butter a shallow earthern pudding disf
we'll Break into the dish enough eggs t.
cover the bottom, being careful not t'
break the yoks. Sprinkle over them {
little salt. Stand the dish over hot RANG
and cook the eggs two minutes. Then pu
the dish under a gas flame for half
minute. Serve in the same dish.
STUFFED EGGS.
Cut six hard boiled eggs in two length
wise Take the yolks out and put then
in a wooden bowl and mash them to
paste with pestle or heavy wooden spoon
Add two sprigs of finely chopped pars
ley, a saltspoonful of dry English must
, ard. half a saltspoonful of paprka.
teaspoonful of olive OF, and a teaspoonfu
of salt the juice of large lemon. a table
spoonful of olive oil and teaspoonful o
good table sauce. Mix the paste till sof
and creamy. Then fill the hollow in tn
whites of the egg with 1t. Put each one oil
a crisp lettuce leaf, ornament with pitte'
olives and serve.
SUR LIE PLAT.
Butter an earthern pie plate thick wit
2 three tab.espoonfus of butter. Break in
to the dish very carefully six fresh egg
. Sprinkle salt and pepper over this. Pu
r the dish in a moderate oven and when tn
D.. edges of the white of the eggs are har
G serve on the dish in which they are cook
ed.
e LOUIS ROLE.