The Florida agriculturist., 1906-04-04

| StI NSu, dllON Hall ul VI
vinegar, six drops of tabascO sauce,
one tablespoonful of lemon juice one
half teaspoonful of horseradish and
One-half teaspOonful of tomato sauce.
Mix all well together, add one we'll
beaten egg. and serve in a tall glass.
This makes an excellent appetizer.
Curried.-Add one tablespoonful of
curry powder to two onions, sliced
and fried in two tablespOOnfuls of
butter: pour on one pint of broth or
good gravy. and let them simmer un-
til tender. Then stir in one cupful of
milk with which has been mixed two
tableSpOOnfulS of cOrnStarch, cook for
five minutes longer. and add eight
hard-bOiled eggs cut in slices. Let it
get very hot, but do not allow it to
boil. Serve on rounds of hot toast
Lucanian.-Cut five hard-boiled eggs
in eighths Iengthwise, add one cupful
of cooked macarOni, One-half cupful of
grated cheese, one and three-fOurthS
cupful of cream sauce, and season
with salt pepper, onion juice and an
chOvy essence. Turn into buttered
baking dish, cover with buttered
crumbs, and bake until lightly brown
ed. Serve at once.
Balls.-ChOp the whites of four
hard-bOiled eggs very fine, and mash
the yelks to a paste; add one round
ing tablespoonful of grated cheese, two
tableSpOOnfuls of bread crumbs. one
dessert-spOOnful of minced parsley, one
rounding tablespoonful of chopped Gel
cry, One7half cupful of mayOnnaise
dressing, one teaspOOnful of lemon
juice, and salt and pepper to taste !
Mix all carefully together, form into |
small balls, roll in beaten egg, then
in bread crumbs, and fry in smoking
hot fat. Use a frying basket to cook |
them in.
A La POWerScOurt.-Cut slices of |
bread into rounds, toast and butter. |
Cover with minced sardine, lay OH the |
top of each a nicely-pOached egg, and
garnish with picked beets.
LyOnnaiSe.-ChOp one small onion |
fine, and cook it, without browning, |
in butter for ten minutes; then stir |
in one tablespoonful of flour, and cook |
and stir until it frOths up. Add one |
and One-half cupfuls of sweet milk, |
and cook three minutes longer. Sea-
son to taste with salt and pepper
When the sauce is smooth and thick.
pour it into a deep, hot plate, and care
fully break in six eggs. Sprinkle but
tered crumbs over the top, and bake
until the eggs are firm. Serve at once
With POtatOeS.-TO each cupful of [
well-seasOned mashed potatoes, add
tablespoonful of hot cream and one
beaten egg yelk, whip with a fork,
then fold in the stiffly-whipped whites
of the eggs, and heap in a mound in
well-buttered pudding dish. With a
clean egg, make little cup-shaped hOl-
lows i'll the mound of potatoes, and in
to each drop a raw egg. Dust with
salt and white pepper, put a bit of
butter on each, set in the oven, and
cook until the eggs are like soft pOach-
ed eggs. Serve at once. This is a
delicate but nOurishing breakfast Or
luncheon dish. If liked, sprinkle graf
ed cheese on the top of each egg.
Puff.-Separate the white and yell
of fresh egg. Beat the white to a
stiff snow, place in shallow cup and
form it into a nest Make a shallow
hollow in the center of it, and drop
in the unbrOken yelk. Set the cups in
pan of boiling water, cover, and
cook for three minutes. Remove care
fully from the cup to a round of hot,
buttered toast on a hot plate, season
with salt and pepper, and add a little
bit of butter. Sprinkle with minced
parsley, and serve Country Gentle
man.