Evening star., 1904-02-29
Choice Recipes for Serving
Lenten Dishes.
ALL TRIED METHODS
SCOTCH WooDCOCK HAS A DASH
OF ANCHovY.
Ccked la Creole, They Are De
licious, but Little Known
Hereabouts.
Written for The Evening Star

While eggs these many centuries. have
heen the I,enten culinary standby. the ordl-
nary palate soon tires of them, If they are
served in an interminable procession OF
boiled" "poached." fried" This is par
ticularly true when, under the ministra-
ticns of the careless cook, they emerge
urderdone or overdone, horny, greasy or
raggedIy Indifferent
For the housewife who forgets to ring
the changes in the ways of cooking eggs
or the maid who never knew how. the fol-
Loving receipts. true and tried. may be cut
ous and pasted in the family cook book for
ready reference:
Scotch Woodcock.-Boil half dozen eggs
twenty minutes, then lay them in cold
water When cool enough to handle, slice
into soup plate, and chop fine with
silver knife. Put two tablespoonfuls OF
butter into a smooth frying pan, ana as
soon as melted add one tablespoonful OF
flour. Stir until the mixture is frothy, tax
ing care that it does not brown. Now sur
in little by little half pint of warm mix,
using the back of the bowl OF the spoon pom
and not the edge. Stir constantly uhth
it boils then add one tablespoonful OF an
chovy paste, half teaspoonful OF sait ana
grain of cayenne. Cook just moment,
add the chopped eggs, COOK three ihihu'e'
and serve on toast.
dish If hard-boiled eggs are dlnfcuit 70
digest. the same number OF raw eggs may
be substituted stirring them in like scram-
bled eggs. AS there is a great dlHerencs
in the saltness of anchovy, it is a gooo
plan to taste before salting.
E,eps With Tomato Sauce.-Heat to-
together one cup of cooked strained tomato
three tablespoonfuls of tomato catsup, one
teaspoonful of Worcestershire sauce, anu "a,
speck of cayenne. If too thick. dilute with
half a cup of hot water. Put into sauce
pan three level tablespoonfuls of butter and
three of flour and cookun ''bubbly. Aod
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 shghtiy
and the mixture is creamy. Serve on toast.
Lycnnaise Eggs.-Put two tablespoonfulS
of butter into a frying pan, and when hot
add two tablespoonfus of sliced onion and
one tablespoonful of minced parsley. COOK
until the onion is light yellow. then add
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 chahng dish or saucepan with
two tablespoonfuls of butter. Stir and press
with the back of spoon until nearly melt
| ed, then add one-half cup of cream salt
I spoonful Of mustard, a grain or Two or
| cayenne and half teaspoonful OF salt
!
: and cook for a few seconds-no more
Should there be the slightest indication OF
1.-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 toast. dipping each
kslice in little hot water or milk before
pouring the cheese mixture over 1T.
Eggs a la Creole-Put tablespoonful of
butter in the frying pan and as soon as 1t
browns add teaspoonful of chopped onion
tahl 1f,t1 Of hrn nUrn yrt n
the onion, and then add a cupful of strain
ed tomato. Have ready four fresh eggs
and break them. one at a 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 mush-
rooms is enough to serve with six eggs.
Peel and trim the mushrooms, having
fist wiped them off with damp cloth. Put
a tablespoonful of butter in saucepan,
melt and add a half teaspoonful Of salt and
sprinkling of white pepper. Add the
mushrooms and let them simmer ten min
utes over very slow fire. Pour in table,
spoonful of wine. add drop of lemon
juice and simmer three minutes longer. Add
three tablespoonfuls of cream-not milk,
which would curdle-and bring to the boil
ing point. Dish the mushrooms in the CEN
ter 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 well sprinkled with
dry crumbs. place a layer of eggs in the
center. Sprinkle with grated parmesan and
season lightly with salt and paprika. Add
dish is fiiled, finishing with the cheese
Pour in cream sauce thickened with the
yolks of three eggs, sprinkle with fresh
bread crumbs mixed with cheese. dot with
butter and bake about ten minutes in a
hot oven until the crumbs are golden
yellow. Serve at once.
Eggs With Green Peppers-For four or
five people allow six eggs. Toast as many
slices of bread there are persons to be
served, and put where 1T will keep hot Put
a tablespoonful of butter in frying pan.
and while it is heating break the eggs into
a bowl. Allow tablespoonful OF milk or
water to each egg. and as soon as the Dut-
ter Is melted and begins to bubble turn the
eggs and milk or water mixture in. When
the whites begin to set, lift and stir with a
silver fork. Have in readiness two finely
chopped sweet, green peppers. from which
all the seeds have been removed. and as the
egg begins to cook stir the peppers through
the mixture. Cook just moment, spread
on hot toast and serve Immediately.
Egg Nest-Beat the white of new-laid
egg to stiff froth and heap up on piece
of toast Make an indentation like a nest
in the center. drop the yolk in that slip In
the oven and let remain two or three min
utes until the egg is set. Season with salt
and pepper. and put In a tiny bit of butter
on each egg.
Poached Egg Nest-Butter the inside of
n cup and pour in the stiffly beaten white OF
a fresh egg. Make a little nest in the CEN
ter and carefully drop In the yolk. Squeeze
drop or two of lemon juice on top. and
set the cup in a basin of boiling water. In
cooking, the froth will rise to the top of the
cup. AS soon as the white Is set, fnvert a
Mate over the cup and turn the egg out.
Snrinkle with the tiniest bit OF minced
parsley and serve quickly.
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