The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-02-28
WAYS OF SER WING
THE LENTEN EGG

4 49, A~A@A V \ 4@4N I
! /
1Scotch Woodcocl1 Has. a Dash of
Anchovy in It-Eggs With To- !
mato Sauce Served on Toast. Z
: Eggs "A la Creole Little known J
7 but Delicious-Eggs With Green Z
Peppers n Novelty.
While eggs. these many centuries,
have been the Lenten culinary stand
by. the ordinary palate soon tires of
them, if they are served in an inter-
minabie procession of boiled"
"poached," fried This is particu-
larly true when, under the ministra-
lions of the careless cook, they emerge
UNDERGONE or overdone, horny, greasy
or raggedly Indifferent.
For the housewife who forgets to
ring the changes in the ways Of cook
ing eggs, or the maid who never knew
how, the following receipts, true and
tried, may be cut out and pasted in
the family cook book for ready refer
ence.
Scotch Woodcock.-Bo half a dozen
eggs twenty minutes, then lay them in
cold water. When cool enough to ham
die, slice into a soup plate, and chop
fine with a silver knife. Put two ta-
blespoonfuls of butter into a smooth
frying pan, and as soon as melted, add
one tablespoonful of -four Stir until
the mixture is frothy, taking care that
it does not brown. Now stir in little
by little half pint of warm milk,
using the back Of the bowl of the spoon
and not the edge. Stir constantly un-
til it boils, then add one tablespoonful
of anchovy paste, half a teaspoonful of
salt and grain Of cayenne. Cook just
a moment add the chopped eggs, cook
three minutes and serve on toast.
This is an excellent receipt for the
chatting dish If hard-boiled eggs are
difficult to digest, the same number of
raw eggs may be substituted, stirring
them in like scrambled eggs. AS there
is great difference in the sadness of
anchovy, it is good plan to taste be-
fore sailing.
Eggs With Tomato Sauce.-Heat to-
gether one cup of cooked, strained to-
rnato, three tablespoonfuls of Worces-
tershire sauce, and a speck of cayenne.
If too thick, dilute with half a cup of
hot water Put into saucepan three
level tablespoonfuls of butter and three
of flour, and cook until "bubbly." Add
the heated tomato and stir until the
sauce is smooth and creamy. Break in
three raw eggs and stir with a fork for
two or three minutes until the whites
thicken slightly and the mixture is
creamy. Serve on toast.
Lyonnaise Eggs.-Put two table,
spoonfuls of butter into a frying pan,
and when hot, add two tablespoonfuls
of sliced onion and one tablespoonful
of minced parsley. Cook until the on
ion is light yellow, then add a table,
spoonful of flour. AS soon as it COM
bines with the butter, pour in cup OF
milk and stir until smooth. Lastly, add
four hard-boiled eggs sliced.
Boston Welsh Rarebit.-Cut one
pound of fresh American cheese into
small pieces and put in a chatting dish
or saucepan with two tablespoonfuls
of butter. Stir and press with the back
of a spoon until nearly melted, then
add one-half cup of cream, a salt
spoonful of mustard, grain or two
of cayenne, and a half teaspoonful of
salt. Stir until smooth, add two we'll
beaten eggs, and cook for a few Sec
onds-no more. Should there be the
slightest indication of the cheese
"stringing'' before the cream or eggs
go in put in a pinch of baking soda.
The English nearly always do this as
a preventive. Serve on toast, dipping
each slice in little hot water or milk
before pouring the cheese mixture over
it.
Egge a la Creole.-Put tablespoon
full of butter in the frying pan. and as
soon as it browns add a teaspoonful
of chopped onion. Add a tablespoon
full of flour, brown with the onion,
and then add a cupful of strained to-
mato. Have ready four fresh eggs
and break them, one at time, into
the sauce to poach. Dip the sauce
over them while cooking, and as soon
as each egg is done, lift out carefully
on to a round Of toast, pouring
spoonful of gravy over each egg.
Sprinkle little salt and pepper on top
and serve hot.
Eggs and Mushrooms.-A cupful of
mushrooms is enough to serve with
six eggs.
Peel and trim the mushrooms, hav-
ing first wiped them off with damp
cloth. But a tablespoonful of butter
in a saucepan, melt, and add half
teaspoonful of salt and a sprinkling
of white pepper Add the mushrooms
and let them simmer ten minutes over
a very slow fire. Pour in a table,
spoonful of wine, add a drop of lemon
iuice and simmer three minutes long
er. Add three tablespoonfuls OF
cream-not milk, which would curdle
and bring to the boiling point. Dish
the mushrooms in the center of a hot
platter without the liquid, and lay a
circle of six carefully poached eggs
about the mushrooms. Pour the liquid
over the eggs and mushrooms and
serve at once.
Baked Eggs with Cheese.-Cut
twelve hard-boiled eggs in thick slices,
and having a buttered baking dish
we'll sprinkled with dry crumbs. place
a laver Of eggs in the center Sprinkle
with grated parmesan and season
lightly with salt and paprika. Add an
other layer of eggs and cheese until
the dish is filed finishing with the
cheese. Pour in a cream sauce thick
ened with the yolks of three eggs,
sprinkle with fresh bread crumbs
mixed with cheese, dot with butter and
bake about ten minutes in hot oven
or until the crumbs are a golden yell
low. Serve at once.
Eggs With Green Peppers. For
four or five people allow six eggs.
Toast as many. slices of bread as there
are persons to be served, and put
where it will keep hot. Put a table,
spoonful of butter in frying pan, and
while it is heating break the eggs into
a bowl. ALLOW a tablespoonful OF