The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-02-28

The arrival of Lent gives to eggs a
prominent place in the menus of the
careful housekseper, who Is always on
the lookout, for new methods of cook
ing them.
Although the egg is so ancient ami arti-
Gle of diet, new ways are always being
; devised for giving it novelty and for
adapting it to the varying tastes of man.
The addition to fish, sauces, herbs,
mushrooms, cheese and the like as
favorings may be depended upon to
transform this homely and common
place object into something agreeable
and surprising.
A good dish for a luncheon may be
made by taking a quarter of a pound
of grated dairy cheese and putting 1t
into a pan with a little onion juice, a
gill of wine and a small piece of but
ter. Stir all over the fire until the
cheese is melted. Turn into the cheese
six eggs, season with paprika, and cook
until the eggs are set. Place on MOI
buttered toast and sprinkle chopped
parsley over the top.
For a luncheon or tea dish, why not
devil some eggs? They axe really good,
and beside their appetizing flavor have
the advantage of being nutritious. This
is the way to do them
Boil the eggs hard fifteen minutes or
more. When cold, cut in halves and re-
moves yolks. Cut a slice off the bottom
of the white, so thats it will stand. MIX
yolks smooth with a little vinegar pep
per. salt, mustard and melted butter.
Put back into the whites, and they are
ready for the table.
Eggs in cream sauce are a trustworthy
dish. 1t requires six hard boiled eggs
sliced. The sauce is made by frying Two
medium-sized onions, sliced thin' IN TWO
o,,nces of butter two tablespoonsfuD
until the onion is soft. Stir IN ohe-hai
tablesnoonful of -four, and gradually one
cup of milk or cream. a httie SAT- q
dash of pepper and a grating OF nutmeg
or mace. Bring the sauce TO d DOH ~
add the eggs. When hot, serve on shees
of toast or shredded wheat piscuie' SP"s
and heated in the oven.
Scrambled eggs over a layer of finely
chonned ham. which is spread on slices
of toast that nave been dipped in hot
sailed water and Slightly buttered'
make an agreeable variation upon toast,
eggs and ham alike
oyster omelet is easily made. Chop
fine twelve large oysters. Beat well SIX
eggs anu duu q fRoOAAt
smooth in milk. salt, pepper and a plt
of butter melted. Fry in one omelel aho
serve hot.
For a tomato omelet peel and cnop me
four medium sized ripe tomatoes OF
take an equal amount OF canned tomato.
Put two spoonfuls of -four into a smah
piece of butter, and mix with the toma-
toes. Add a little pepper and sait. Beat
six eggs a few minutes and stir lnto lhe
tomatoes; then fry like other omeiets.
Frozen egg-nogg makes an excellent
dessert. To make it, beat the yolKs Oh
four eggs with one tablespoonful OF
brandy until they are very Ign tnen
add powdered sugar to make 1t quite
sweet. and half a cup of Jamaica rum
beating these thoroughly together before
adding three cups of milk and the beaten
whites of the eggs. Whip one cup OF
cream very light and add the last thing.
Turn into a freezer and freeze like Ice
cream.
The following recipe for Lenten egg
so,,p is recommended:-Put one quart OF
fresh milk. with a part of an onion
over the fire in a double boiler. Blena
together one tablespoonful of butter with
a scant spoonful of flour; moisten TINS
with a little of the hot milk before STIR
ring it into the boiling milk Season
with salt and cayenne pepper. Let the
mixture boil up once and then strain
into a heated tureen. Meanwhile. furnish
as many eggs as are needed, place theih
ON the top of the soup and scatter a
little chopped parsley over the Wnoie.
When serving this soup use great care
not to break the eggs.
There is a little woman whom know
who has just had a most trying expert
ence.
She has been reading a great deal
about perfumes, and how delightful ana
wholly proper it was to spread ABROAD d
delicate fragrance wherever you went,
and she thought that she would try 1t.
The articles that she consulted suggest
ed sachet pads stuck in drawers ana
closets, or even pinned upon clothes, ana
the little woman set about trying It.
Among the pads she manufactured was
one long. slender arrangement, covered,
for lack of better material, with gandy
calico on one side. and a piece of blue
denim on the other.
"As no one will ever see it, it makes no
difference as to it's covering she
thought, and then went and pinned the
thing on the back of her sealskin coat.
The next day was Saturday, and o
noon she received a note from her nus
band to the effect that if she would
hurry down he would take her out to
lunch and then to the matinee.
Hurry. She had not hurried for weeks
as she did then, and was down two whole
minutes ahead of time.
Her husband nodded with a smile, ana
they prepared to go out once more, when
he stopped with a little cry of amaze
ment.
M DEAR" he exclaimed, what have
Won got on your back?"
His wife turned white as her collar
and then went red again as she beheld,
aloft in his hand, her gaudy saehet bag.
In her hurry she had quite forgotten
tts existence and had worn it all the way
down to her husbands office. She sank
down in a ccair with a moan Of absolute
pain.
Then she reached over. grabbed the Of
Tending thing, and threw it as far as her
strength permitted.
She has not tried to start the perfume
process since.