The morning news. [volume] (Savannah, Ga.) 1887-1900, 1900-03-11
LENTEN EGGS.
Eight New and Delightful Ways cA
Prepa ring Them.

Eight New and Delightful Ways cA
Prepa ring Them
Eggs With Italian Sauce.-Required ons
or more hard boiled eggs for each person.
one ounce of butter, one ounce of -four
two tablespoonfuls of chopped Onion. ons
bayleaf, a spring of thyme and marjoram.
two chopped mushrooms, one glass Of
sherry half a pint of water and a little
meat extract. Melt the butter in small
saucepan, and when hot put in the shop
ped onion, the flour and the bayleaf. Fry
all carefully till the flour is a deep fawn
color; then add the mushrooms and SHEER
ry, boil for two or three minutes and
then add the stock. Stir till it reboils
and thickens. Cook very gently for aboln
five minutes. Season carefully, strain,
and it is ready. Arrange the eggs on az
hot dish, pour over the Italian sauce and
put around them a border of daintily cut
pieces of fried bread or toast
Garnished Eggs.-Boil four or five egga
till quite hard Lay them in cold water.
shell and cut them in halves crosswise.
Carefully remove the yolks and cut the
tips off the whites so that they will stand
in a dish Put the yolks in basin ana
rub up with them a small piece of bread
crumb slightly soaked in milk. some
chopped capers and two washed boned
and finely minced sardines. Add a very
little oil, vinegar, pepper and salt; mix
well together. Fill the whites with tbs
mixture, garnish the dish with aspic jelly
and keep in cool place till wanted.
Cream Eggs.-Boil six eggs for a quar-
ter of an hour plunge into cold water, re-
move the shells and cut into thick slices
Put layers of the egg into a 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 ovee
a cuDful of cream and brown in the oven
Eggs With Cheese-This is decidedly
novel; and by no means difficult or expen-
sive to make. Take some slices of bread
toast them, butter thickly and cut into
squares, and on each square put quarter
of a hard boiled egg. Melt in a pan ON
the fire any pieces of dry, hard cheese yolL
may have, season with a little salt pep
per and mixed mustard. Pour this over
the eggs. and brown before 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 Eggs-Hard boil four eggs snd
when cod remove the shells and cut them
in halves, crush the yoks lin a mortar.
if you have one) with a teaspoonfu o1
anchovy, the same of French mustard
and enough cayenne to make the mixture
hot in flavor; add a piece of butter tha
size of a walnut, then refill the eggs with
this paste, shaping it like cone ana
cutting 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 Spinach-Poach as
many eggs as you may require, and let
them get cold. Then flour each egg, Dip
into rich batter and fry golden brown
Cook some spinach, press it through
sieve. return ii to the saucepan, add to IL
butter, pepper salt and a squeeze of lemon
juice, and make very hot. Place the
spinach on a long dish In a mound. place
the eggs in row on this and pour round
a good brown gravy.
Eggs a la Charlotte.-F'or this delicious
dish is required three eggs, a gill of good
white sauce a teaspoonful of chopped
parsley, a pinch of thyme, salt, pepper
cayenne and nutmeg, buttered toast.
Double this recipe for large family
Warm the sauce. beat the yolks OF the
eggs with the seasoning; beat the whites
to a stiff froth, stir them to the yolk; add
all 10 the sauce. Stir and cook gently
for minute or two. Spread the mixture
carefully on some hot buttered toast; put
in the oven to brown delicately and serve
at once.
Egg Ple-Grease pie dish, then break
into ii about half as many whole eggs as
it will contain. They should be dropped
in carefully, so as not to break the yolKs.
Then for each egg add tablespoonful or
cream and one teaspouful of run butter
Season the whole with pepper, salt ana
chopped parsley, garlic, if it be liked.
Cover the pie dish with a top crust, cut
Sits across it and bake at once in sharp
oven to delicate brown.
-s-s-.---
-Stumped-EIe-'T can trace my ances~