Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-03-29
Table and Kitchen.
Recipes for Eggs for Early Spring
Breakfasts.

sees little of the fresh green vegetables
after the frost season comes until the field
and garden begin to yield more plentifully
again.
When the first hint of the warmer sea-
son comes to us on dangerous breezes and
brighter sunbeams We begin to tire of the
flesh pots of Egypt" in which we have
taken delight through the winter, and we
sigh for the mess of green's crisp, fresh
and tenderly suggestive of the new out-of-
door life and joyousness. In almost every
human being there is still a trace of the
nomad that stirs in the veins at this sea-
son, and which prompts the longings of
appetite well as desire for freedom of
the open air.
Breakfast that means more than fruit,
coffee and rolls is always more or less a
difficult problem to the housewife, and be-
comes more perplexing we approach
those mornings when appetite does not
come with the eating unless there is some
thing particularly new and inviting to the
eye. Eggs certainly seem especially de-
signed for the breakfast and certainly APP
propriate for the springtime early meal,
but in many households they are the staple
article for a breakfast dish almost the year
round, and therefore no novelty on or after
Easter.
Any new way of serving them will make
them more inviting.
Stirred Eggs on Toast.
Break eight eggs into a basin; add
tablespoonful of chopped-up butter and
salt spoon of salt. Put spoonful of but
ter in frying pan, and when hot turn in
the eggs and stir with silver fork until
they are just set, but not hard or brown.
Serve on rounds of toast with a pinch
of minced parsley sprinkled on top.
Egg in Marinade.
Put four dessertspoonfuls of water in
a stewpan with two tablespoonfuls Of veal
gravy or broth, teaspoonful of vinegar,
quarter of a teaspoonful of salt and dash
of pepper. Beat light the yolks of two
eggs and stir gradually into the other in
gradients. Set over slow fire and stir
til it thickens, but does not boil. Have
some eggs pOached trimmed and laid on
rounds of toast: pour the sauces around
them and garnish the dish with crisp
fresh cress and trimmed radishes.
Eggs la Triple.
Boil six eggs for twenty minutes, shell
and remove the yolks without breaking.
Cut the whites into shreds Make cup
of white sauce. Place the yolks in center
of a hot dish with the white shreds strewn
around them. Pour the sauce over the
eggs. sprinkle a little minced parsley over
them and garnish the edge with croutons.
Eggs la Powerscourt.
Cut slices of bread into rounds and toast;
butter slightly and cover with minced sar-
dine or cold boiled salt fish. Poach eggs
and lay on the toast: on top of each egg
place a star-shaped piece of picked beet
Eggs in Cocottes.
Into each cocotte Small china cup) break
a perfectly fresh egg; sprinkle with a little
salt and pepper and dot with bit of but
ter. Place them in the oven and cook until
set and brown on top. Serve in the cups.
Place on an individual dish covered with
lace paper or little linen dolly.
Bacon omelet
Mnce some bacon finely and fry a golden
brown; beat five or six eggs and season
with SAT- and pepper and turn into the pan;
stir with the bacon until set, but no. hard;
heap on hot dish, garnish with parsley
and serve at once.
Savory Omelet.
Separate six eggs and beat the yolks until
light cOlored, then beat the whites to
stiff froth and add to the yolks; add a tea
spoonful of chopped mushrooms, a tea
spoonful of mixed herbs, teaspoonful of
minced parsley, half teaspoonful of lemon
juice, salt and pepper and add three table
spoonfuls of flour stirred smooth in six
tablespoonfuls of milk. Beat all well to-
gether. Peel and slice a small onion and
fry in butter but not to brown it. Take
out the onion and pour in the egg mixture
Slant the pan somewhat so the Omelet will
not spread and when it is a light brown
and well set fold it over and turn out on a
heated dish and serve at once.
Philadelphia Eggs.
Split fresh English mullins in two; toast
them nicely and place on hot dish; lay two
strips of nicely fried bacon on each piece
and then lay poached egg on top. Pour
celery sauce around them and serve very
hot.
Lyonnaise Eggs.
Chop fine one small onion and cook it
without browning in butter for ten min
utes; then stir in tablespoonful of flour
and cook until it frOths up. Add one and
one-half cups of milk and stir and cook
three minutes. Season with half teaspoon
full of salt and two dashes of pepper
When sauce is thick and smooth pour it
into a deep, hot plate and carefully break
in six eggs; sprinkle buttered bread crumbs
over the eggs, set dish in oven and bake
until eggs are set. Then serve at once.
Bread omelet Rolled.
Crumb two slices of bread and soak in
cup of cold milk until soft Beat six eggs
light, adding level tablespoonful of but
ter chopped up small. Pour bread and
milk with eggs and mix together. Season
with salt and pepper and pour into shall
low biscuit pan; sprinkle onion juice over
the top and bake the omelet in a hot oven
until set, then roll 1t up like a jelly cake
and turn out on a hot dish. Garnish and
serve at once.
Apple Cake Filling.
Crate large tart apple into a cup Of
sugar, stirring it in as you CRATE. Add the
juice and grated rind of one lemon and add
one egg beaten. Cook until it becomes
clear, about five minutes.
Soft Cornmeal Cake.
Beat two eggs, two tablespoonfuls of but
ter and one of sugar together Sift a tea
spoonful of salt with a heaping pint of
cornmeal; add sugar, egg and butter with
enough buttermilk to make a thick ba tier
Pour in enough boiling water to make very
| thin and add half a teaSpoonful of soda dis
| solved in little hot water.
Menus.
SUNDAY
| BREAKFAST.
Bananas, Cereal,
| Eggs. Bonnie Femme, Fried Mush
Griddle Cakes, Maple Syrup
| Coffee.
| DINNER.