Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-17
MORE LENtEN DISHES
II"
These Have Eggs for the
aSl
Foundation.
TASTY COMBINATIONS
3s
YET PROVED 10 BE EXTREMELY
DELICIOUS
omelet With Fine Herbs or With As
paragus Tips or in Spanish
Style.
YET PROVED TO BE EXTREMELY
DETTcTOTIa

Eggs with Mushrooms-For each six eggs
allow six fresh mushrooms Of medium size
and half pint cream sauce. Lay the eggs In
boiling water, cover the pan tightly and
stand on the side of the range, where the
water will keep hot without boiling for
half an hour. Then throw the eggs into
cold water for moment and remove the
shells Separate the whites from the yolks,
keeping the latter whole and unbroken. To
make the sauce, stir together over the fire
one tablespoonful each of butter and flour
until they are well balanced, but do not
allow them to color. Stir In half pint Of cold
milk and continue stirring until the mix
ture reaches boiling point. Season with u
teaspoonful Of salt and two dashes Of pep
per. Peel the mushrooms. cut into dice.
add them to the sauce, and cook in a dou-
BILE boiler for fifteen minutes or until ten.
der II the sauce becomes too thick add
little more milk and stir until well mixed.
Throw in the whites of the eggs, cut into
dice, and the whole yolks, and let stand
over hot water for three minutes. Add
little chopped parsley. and serve in a shall
low dish, garnished with croutons cut into
triangles.
Eggs au Gratin-For eight persons allow
eleven eggs. Separate the whites from the
yolks of three eggs and beat the yolks until
light. Add to them two ounces Of bread
crumbs, two ounces OF Parmesan cheese,
one ounce Of butter and a pinch each of salt
and pepper, with a dash of nutmeg. Mix
all together and pour into shallow pud-
ding dish. which has been slightly buttered.
Place In a moderate oven until slightly
brown, then break the remaining eight eggs
ON top of the mixture, and sprinkle with
Parmesan cheese. Return to the oven, and
when the eggs are set serve in the dish in
which they were baked.
Anchovied Egg saIad-The value Of an
chovtes as fiavoring Is far too little under
stood. The following receipt comes from
an English source. and Is as tempting and
delicious as It is novel: For six eggs allow
two teaspOonfuls Of Worcestershire sauce.
Cook the eggs for thirty minutes as direct
ed for Eggs with Mushrooms" Remove
the shells and cut each egg In half length
whites, throw the former, into a bowl, and
break them up into q f1pe powder with
silver fork. Add the anchovy and Wor-
cestershire sauce ant' season to taste with
and fill the whites with the mixture round
ing each to the form Of a perfect yolk.
Serve on crisp youngalet tuce leaves.
Baked Eggs-CooR a. Dozen eggs hard,
as already directed, drop them into cold
water, and remove the shells. Arrange
ten of the eggs into a Shallow dish, pour
Bechamel sauce over them, sprikle the top
which have been powdered fine and mixed
with an equal quantity of bread crumbs
Pour a little melted buffer over the top
garnish with triangles, Of bread. dipped In
melted butter. ard place In quick oven.
When colored a light brown serve in the
dish In which they are cooked. For the
sauce, melt a tablespoonful Of butter and
mix with one tablespoonful Of -four. Add
one small onion,S cut in. slices, one-haf
ounce Of lean raw ham, and a little salt
and pepper. When this begins to color
slightly, add one-half pint Of milk and stir
all together until it boilsD Simmer for
three or four minutes and strain through
fine sieve.
Eggs and Timbales-Break one dozen eggs
in large bowl. Add dash of pepper and two
of salt and half pint of sweet cream. Beat
all together until light, strain and pour into
buttered timbale molds, and place these in
pan containing water to one-third Of their
depth Bake In a moderate oven until the
mixture becomes firm enough to turn out of
the moldS Then serve very hot with the
Bechamel sauce, for which directions al
ready have been given. If the timbale molds
are not convenient, use small cups.
Eggs In Tomatoes Select firm, ripe to-
matoes. From the stepa end of each scoop
out all the hard portion and a part Of the
soft Season with butter, salt and pepper
and bake in the oven When tender break
an egg into the hollow In each and return to
the oven until the whites are set.
Omelet with Asparagus Tips-For one dozen
eggs allow either the tips cut from an ordi-
nary bunch of asparagus or one can con-
tanning tips only. If the former, boil in
sailed water; if the latter, heat to the boil
Ing point. In either case drain and season
with butter. salt and pepper. Beat and pre-
pare the eggs as for plain omelet, and
when ready to roll spread the tips over the
surface fold and serve, smoking hot.
Eggs au Beure NoirNPut one ounce of
butter In frying pan and place on the
stove until thoroughly melted, but not
Drown Break twelve fresh eggs carefully
Into separate saucers and slide them gently
Into the hot butter being careful not TO
break the yolks. Season lightly with salt
and pepper and let cook slowly until the
whites are set. Slide them carefully from
the pan on to hot platter without break
Ing or turning, and stand the dish in a hot
place until needed. Put two ounces of
butter On the frying pan and return to the
nre until the butter takes a rich brown
coor. After dropping in two teaspoonfuls
OF vinegar, pour over the eggs and serve.
Spanish Omelet-For an omelet of four
eggs allow one cup of canned tomatoes, one
sweet pepper, one Shalot and one table,
spoonful of butter. Remove the seeds from
the pepper and cut into shreds. Peel and
shred the shalot. Put all the ingredients
In a saucepan and stew gently for twenty
minutes adding salt to taste. Break the
eggs in a bowl and whisk lightly, adding
four tablespoonfuls ofs~coid water. Put
piece Of butter the size Of walnut in an
omelet pan and whefomeIfed add the eggs.
Shake the pan gentIyssustH the eggs are
set. and then sprinkle lightly with salt.
Put two tablespoonful of the tomato mix
ture in the center, fofd- over the edges and
turn out on heated platter. Pour the re-
mainder Of the saucse apound the omelst
and serve immediately
Lxq
Omelet With Fine Herf5s-For an omelet
OF six eggs allow halfttablaEpoonful of chop
ped parsley. half Tablespoonful of chopped
terragon and the same OF chopped chivcs.
Beat the eggs in a bowl for four minutes,
add quarter cupful 10fs sweet cream and
again beat. Melt hall. pupee Of butter in an
omelet pan and when .h9t add the eggs.
when they begin to thicken, sprinkle light
ly with salt and pepper and spread the
herbs over the surfaees Fold and serve on
q hot platter. 30 I'D
Lincoln's Strongest Attribute.
From Leslies Weekly.
The strongest attribute OF Lincoln was
his power Of self-controi Sentiment might
r. v,, bod