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

Cream Eggs-Bofl six eggs for a quar-
ter OF an hour, plunge into cold water
remove remove the the shells and cut into. thick
slices. Put layers on the egg into "a
creased pie dish, streW- it 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 cupful of cream and brown
In the oven.
Eggs With Cheese-Th1s is decidedly
novel and by no means difficult or ex-
pensive to make. Take some slices of
bread toast them, butter thickly and
cut into squares, and on each square put
a 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 good
way to use up old pieces of cheese which
are too hard to be eaten in the ordinary
way.
Deviled Eggs-Hard boil four eggs, and
when cold remove the shells and cut them
! in halves, crush the yolks lin a mortar,
if you have one) with a teaspoonful of
and enough cayenne to make the mixture
hot in flavor, add a piece of butter the
size of walnut, then refill the eggs with
this paste. shaping it like 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. dip
into a rich batter and fry golden brown.
Cook some spinash, press 1t through a
fleYe, return it to the saucepan add tc
1t butter pepper, salt and squeeze OF
lemon juice, and make very hot Place
the spinash on a long dish In a mound,
place the eggs in row on this and pour
round good brown gravy
a Nice Tea Cake-EIere Is a very good
plain cake recipe: Sift a short teasp0oY-
fui OF baking powder into eight to nine
ounces OF hour, and rub into this two or
tnree ounces OF good butter till 1t crumbs
then mix into it two or three ounces Of
caster sugar, four to five ounces (alto
| getherl of either sultanas, well washed
and dried currants dried cherries or fine
~ shred .candied peel, as you please,
then stir into it quickly the well-beate ten
yolks of two small or one large egg, and
just enough milk to mix it all to a
Smooth batter-too soft to handle, but
too 'stfn to pour-have ready a weli-but-
tered tin busted with equal parts OF flour
and sugar. about two-thirds fill it. and
bake In a fairly hot oven. This makes a
very nice light cake.
Another Way-A richer cake is made in
exactly the same way Cor, If preferred,
the butter and sugar may be creamed to-
gether), by using half a pound of flour.
half pound of butter, six to eight ounces
caster sugar, and three large or four
small eggs, a short half teaspoonfuI Of
baking powder. four ounces or so of dried
cherries, and an ounce or SO of blanchad
and shred almonds strewed over ff1a toIS n
Ii half the quantity Of fruit and two
ounces OF des1ccated cocoanut are used If
makes a very nice smart cake, or II 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 1T makes delicious petits fours.