The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-08-26

remove rind and hard bits -
small bit Of bacon and cur ,r,s @ a
literally as thin as a wafer. a., 4. s'et
ly, when crisp remove 10 - ealvk.
Pour the fat from the par ~ Nh
no salt remains. Now put ,s n m.
of the clear fat IN the bos rpeaeSa
four eggs. the white az Or n stsA
into a bowl and give them "a, 'veclN
with a fork. stir in hair cpn suesss
(not mil0 and pepper TO TASTE ~, ~ saie'
will give sufficient salt. Tur, " Mpa
pan and begin az once Ia n,ss Se u
ture. as IL thickens with N.
move from the nre while sti!l thir ~
uo NOT turn out until It Is sst ma.
picking do not touch the bolton - y !.
pan. put leave thin coating IA ~. e
a knife thrust TO the center 49, 49,
twice VIII prevent scorchinr. r,s =
bits Of bacon here and there On 49, = Nv "
let after II Is folded on the AZ
garnish with parsley. This om@,ss J. ~
be so soft and delicate thar s -
should be impossible. but one s..ssa
fold IS easily accomplished. pss,s s'e1
fold at all. remember. than any s,s... =
to overlooking. A pancake NAV s' ~
ed, an omelet must actually X ,' wv
from hot pan to hot dish ana 49,
in soft yellow flakes. Water No.. |.
more tender and delicate onsls, ~
milk.
Corn Pudding.
To pint of corn PUN add .,-As.
milk, stir In the weli-beaten van $3.50 !.
four eggs. a teaspoonful Of sail - 4. =
TO taste. Mix thoroughly. lastly .sS,s.
stinened whites and bake IN a mo1vss.
oven in creased dish for one NOD
delicious accompaniment to roast ~,
Corn Oysteru.
To a pint of corn prepared A 49,.
add the well-heaten yoiks Of two ~.
two large teaspoonfuis Of no,r ~ ].
teaspoonful of salt. a hint az csvs.,.
and black pepper. Mix well. and VIA Il.
fat for frying is ready, add the s,i6,..t
whites. Drop In oyster share. fron
spoon. into the hot fat. brown an M
sides, and serve hot in the vesstalI,
course.
Fruit sponge.
To use up odds and ends Of frui -.
and good, but not fresh.lookinr snouss
to serve whole. a sponge ID the ~,
thing. Wash the fruit. add han =,
of water, stew for few momeata tn
squeeze through cheese cloth untii / II,
measure is filled. Soak half I IN \
gelatin in n cup of cold water fof n,
minutes, add half cup Of sugar. NOV
stir into this the fruit juice. boillnr ",
pour into shallow tin dish. and ~,
cooled a little place this Ia another d
cracked ice and salt. When this bes1n
to thicken stir occasionally. and ada n
stiffened white OF four eggs All viii ~
be light and 'spongy,r and must b
turned into "A mould and be put On u
ice to harden.
Serve with q custard made iron Y
yolks of the eggs.
Fruit juices brought 10 boiIlN9 ~
two small teaspoonfuls OF corn .str1ul
mixed smooth with little cold NJ
half cup OF sugar added. and ne ~
cooked for Ave minutes. Is delicious ~
allowed 20 become cold and frm.
Care must be taken 10 thickea ~
Just enough to hold together. 8srW III
whipped or plain cream. and nsvtr ~
n pinch of salt In both pudding q
sauce.
Mint Cordial
Crush bunch Of mint by rubhtne ~
leaf with n wooden masher. pull d ~
then coax for half an hour IN the stsalDl
Juice OF two melons. and add the cese1u
~ grated yellow rind Of one. Put 4 e
each of water and granulated eagas
heat until the sugar spins fine threo
remove from tho fire and stir inta \ q
juice OF a large orange and the ie0a
and mint. Strain, put on Ice until VI
cold. and serve In wine glasstA