Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1905-03-24
LENTEN DAINTIEs.
SIX NOVEL WAYS OF COOKING
ESGs.
Rreilsa Esss.

Eroiles Eggs.
Harper's Cook Bcrk Encyclopedia; Cut
slices OF bread seast them lightly,
trim the edges, ana SAY them on a dish be-
fore the fre. with some bits OF butter
placed on top. When tins melts. break
and spread carefully six or eight eggs
on the toast. Have ready a salamsnder,
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 a la 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 hus 10 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
teacup1ul OF sweet cream. and brown
nicely in a moderately heated oven.
Eggs a Iitalienne.
Break seven or eigh, eggs into a
saucepan, with a bit of butter In IL.
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 ~favoring, as orange
flower water or curacao. Then pro
coed exactly as with scrambled eggs
When they are set without being hard,
pile them on a hot dish, dust them well
with sugar, and candy 1t a little either
under a salamander or with a red-hot
FIRE shovel.
Eggs a la Martin.
Have ready a dish that can be put into
the oven and baked. II should be like a
deep. ordinary soup plate, without the
wide rim. 1t is easy enough to find plenty
such at any store. Have IL heated, but not
too hot. Put into a small saucepan q tea
spoonful Of butter. Let IT melt, but be
careful that II does not brown. Then add
a t~easpoonful of -four COR more, IL IL Is
preferred thickerD, and then very slowly,
after the -four is well mingled, a cup OF
milk or cream. Then add four tablespoon
fuls of grated cheese. Stir well, 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 look 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.
Egg Timbales.
Butter small tin moulds and dust them
with powdered parsley; then an egg is
dropped in each, and they are put I'm 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 IL, or a
tomato sauce with the mushrooms may
be poured around them. These rimbales
may be altered by lining the mouids with
finely minced ham instead of the parsley,
but IL must be moistened with cream or
egg TO make IL adhere TO the tin. The
egg is put in and the sauce used as be-
! fore.
Egg Voi-au-Vents.
Mince two trufies and put them into a
stew pan with two tablespoonfuls 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