The Saint Paul globe., 1900-04-02
HOUSEHOLD HINTS.
ABOUT EGGS.

Cream Eggs-Boil six eggs for a quar-
ter of an hour, plunge into cold water,
remove the shells and cut into thick
slices. Put layers OH the egg into q
creased pie dish, strew 1t with bread
crumbs, add small bits of butter, pepper,
salt and chopped parsley. Continue these
layers till all the egg is used up then
pour over capful of cream and brown
in the oven.
Eggs With Cheese-Thrs is decidedly
novel and by no means difficult or ex-
pensive to make. Take some slices of
bread, toast them, butter thfekly and
cut into squares, and on each square put
quarter of a hard boiled egg. Make in
a pan on the fire any pieces of dry, hard
cheese you may have, season with a lit
tie salt, pepper and mixed mustard. Pour
this over the eggs. and brown before a
clear fire. Serve hot. This Is a good
way to use up old pieces of cheese which
are too hard to be eaten in the ordinary
way.
Deviled Eegs-Hard boil four eggs. and
when cold remove the shells and cut them
in halves, crush the yelks lin mortar,
il you have one) with a teaspoonful of
anchovy, the same Of French mustard,
and enough cayenne to make the mixture
hot In flavor, add a piece of butter the
size of a walnut, then refill the eggs with
this paste. shaping It like a cone and cut
ting off the points of the whites to make
the half-eggs stand on the dish. Serve
cold and garnish with cress and radishes
French Eggs and Spinash-Poach as
many eggs as you may require and let
them get cold. Then flour each egg s1su dip
into rich batter and fry golden brown
Cook some spinash, press 1t through a
sieve, return 1t to the saucepan add to
1t butter, pepper, salt and a squeeze of
lemon juice, and make very hot Place
the spinash on long dish In mound
place the eggs in row ON this and pour
round good brown gravy.
"A Nice Tea Cake-Here is a verv pnod
plain cake recipe: Sift a short teaspoon-
ful of baking powder into eight to nine
| ounces of flour, and rub into this two or
three ounces of good butter till 1t crumbs
then mix into 1t two or three ounces of
caster sugar. four to five ounces (aIto-
gether1 of either sultanas, we'll washed
and dried currants dried cherries or ffne-
ly shred candied peel as you please
then stir into it quickly the well-beaten
yoiks Of two small or one large egg. and
just enough milk to mix 1t all to a
smooth batter-too soft to handle, but
too stin to pour-have ready well-but-
| tered tin busted with equal parts of -four
and sugar, about two-thirds fill 1t, and
bake In a fairly hot oven This rnalxas q
very nice light cake
Another Way-A richer cake is made in
exactly the same way (or, If preferred,
gether), by using half pound of flour.
half pound of butter, six to eight ounces
caster sugar, and three large or feur
small eggs short half teaspoonfuI of
baking powder, four ounces or so of dried
cherries, and an ounce or so of bIanched
and shred almonds strewed over the ton
If half the quantity of fruit and two
ounces of deSfccated cocoanut are used it
makes a very nice smart cake, or il can
be baked in q plain cake tin and sliced
circles, ETC., and iced to taste, a dried
cherry or any crystalized fruit or flowers
being put on the top of each In this
way it makes delicious petits fours