Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1905-03-30
LeNTeN pAlNT,es.
Elk NOVEL WAYS OF COOKING
EGGS.
1roiied Zoos,

Harper's Cook Book Encyclopedia: Cut
slices of bread toast them lightly.
trim the edges. and lay them on a dish be-
fore the fire. with some bits OF butter
placed on top. When his melts, break
and spread carefully six or eight eggs
on the toast. Have ready a s~alamander.
or hot shovel, to brown the top, and,
when the eggs are sufficiently done,
squeeze an orange and crate some nut
meg over them.
Eggs . Ia Creme.
Hard-boil twelve eggs: slice them thin
in rings. In the bottom OF a large
baking dish place a layer Of grated bread
crumbs. then one of the eggs: cover with
bits OF butter, and sprinkle with pepper
and salt. Continue thus to blend these
ingredients until the dish is full: be sure,
though, that the crumbs cover the eggs
upon top. over the whole pour a large
teacupful OF sweet cream. and brown
nicely in a moderately heated oven.
Eggs q rl~taiisnns.
Break seven or eight eggs into a
saucepan. with a bit Of butter in It..
Add the Juice Of a lemon. a glass of white
wine. enough pounded sugar to make
them decidedly sweet. a pinch of salt,
and any approved flavoring. as orange
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coed exactly as with scrambled eggs
When they are set without being hard.
pile them on a hot dish, dust them we'll
with sugar. and candy 1t a little either
under a salamander or with q red-hot
fire shovel.
Eggs a Ia Martin.
Have ready a dish that can be put into
the oven and baked. 1t should be like a
deep, ordinary soup plate. without the
| wide rim. 1t IL easy enough to find plenty
such at any store. lay 1t heated, but not
too hot. Put into a small saucepan a tea
spoonful OF butter. Let 1t melt, but be
careful that 1t does not brown. Then add
a teaspoonful of iour Cor more, II 1t Is
preferred thicker), and then very slowly,
after the flour Is we'll mingled. a cup of
milk or cream. Then add four tablespoon
fuls of grated cheese. Stir we'll, and when
thoroughly heated pour into the dish you
have ready. and with great care $50 as TO
keep the shape) drop into the mixture four
eggs. The ordinary dish will hold about
four Eggs and lock well, but it may be
possible to find larger ones. Put at once
into the oven, and when the eggs are set
serve at once. A few bits OF parsley make
the dish look more inviting.
Ego Timbaies.
Butter small tin moulds and dust them
with powdered parsley; then an egg Is
dropped in each. and they are put in a
pan of hot water and cooked in the oven
for about ten minutes. when they may be
turned out on a round platter. and a
sauce made of a cup Of thickened cream
with chopped mushrooms in 1t, or a
tomato sauce with the mushrooms may
be poured around them. These timbales
may be altered by lining the moulds with
finely minced ham instead of the parsley.
but 1t must be moistened with cream or
egg to make 1t adhere to the tin. The
egg is put In and the sauce used as be-
fore.
Eaa Vol.au-vents.
Mince two truffles and put them into a
stew pan with two t~ablespoonfuls Of thick
cream: add four eggs that have boiled
twenty minutes; chop them small. season
with salt, pepper, and nutmeg. Have ready
some paste cases. and when the mixture
has simmered five minutes fill them and
serve hot. Sufficient for six cases,