Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-02-19

BAxrp Fees.

BAKED Fees.
Butter the bottom Of . shallow earth.
enware or enamel dish. Put In . layer
of bread crumbs and break into this
carefully % many fresh eggs ~ the dish
will hold. Give each egg plenty OF room
and do not let them run together II
possible. Cover these thickly with .
layer of grated cheese, season with salt
and pepper and pour over them small
cupful Of cream and add two or three
| tiny bits of butter. Bake In . moderate
oven until tho surface 10 Drowned over.
Serve at once. This IL . breakfast or
luncheon dish.
Fees AND MUSHROOMS.
Take the whites Of six hard. boiled
eggs and chop them rather fine with six
mushrooms. Into . frying-pan put q
tablespoonful Of butter, and when melt.
cd add tablespoonful Of -four and mix
until smooth. Pour In half . pint OF
cream and stir the mixture until it boils.
Add dash of pepper, little salt, and
good pinch of curry powder, II curry ID
liked, then add the eggs and mushrooms
and cook for about three minutes. Serve
hot. This dish 10 suited to either dinner,
luncheon or supper.
APPLE soUFFLG.
Stew some apples with some sugar and
little cinnamon or q few cloves. Line
the sides and bottom of pie-dish will
the stewed apples to about the thickness
of an inch. Make . boiled custard with
a pint of milk and two eggs. Pour this
into the empty space In tho dish. Bea'
the whites OF the eggs to stiff froth,
and spread over the top of all. Bake fol
few minutes till the whites are just
delicate brown.
BUrTERED APPLES.
Take six large apples, core and cut II
halves. Place them In buttered pie
dish, and sprinkle over them sugar and
little cinnamon. Place piece OF butter
tho size of q walnut on each apple
Bake till the apples are tender.
APPLE SNOWFALL.
Take some buttered apples, cooked II
the manner just described. Pile In the
center of dish. Beat up the whites o.
three eggs, adding gradually som.
powdered sugar. Cover the apples will
this snow. Sprinkle over first chopped
almonds and then white sugar. Bake
until the meringue IL colored pale brown
APPLE MERINaUE.
Two cupfuls of strained apple sauce
four eggs, four tablespoonfuls of sugar
for the sauce, one for the meringue
tablespoonful OF butter, stirred In thu
sauce while hot; some good pie crust
grated lemon peel for seasoning. Bea
| four yolks and two whites light with th'
sugar and whip with the sauce. Hav'
ready q pie-plate lined with nice crust
baked; fill with tho mixture; spread
with meringue made of the remaining
whites and sugar; brown lightly ant
quickly in q hot oven. Serve cold.
DEvILED EGGS.
Carefully remove the shells of 81,
hard boiled eggs. Take sharp KNIFE
and cut them In half. Collect in bowl
and add to them q tablespoonful of olive
oil, a teaspoonful of vinegar, q saltspoon
full of salt, q dash of red pepper and
scant tablespoonful lof dry mustard
with a silver fork beat this well togeth
er until 1t Is thoroughly blended. II too
thick add little more oil. II liked ado
a teaspoonful of grated onion. Cut
tiny slice from bottom of each half O.
the white of the egg so that they vii
stand up, and fill them with the mixtur'
| Just prepared. Serve on lettuce leave s
This dish is suitable for luncheon Of
supper.
| SNOW EGGS.
This Is an entirely new sort Of break
fast dish that Is greatly appreciated b!
most people, and that can be especial!
recommended to invalids or those who's
digestion Is not strong. Butter thor
oughly the Inside Of - many custart
cups as the eggs you wish to use, which
are best prepared separately. Separat.
the white from the yolk of the egg ant
beat the white to very stiff froth. Pou
this into the buttered cup, making {
hole in tho middle in which to put tn
yolk, which is not beaten but left un
broken as 1t comes from the egg
Squeeze on top of this about three drop
of lemon juice. Three or four Othe
eggs can be quickly prepared In thu
same way, and when ell are ready thu
cups should be set in saucepans Of boil
| ing water, letting the water come abou
half way up the cup, and cook thus unit
the white is set firm. The heat vii
make the froth rise 80 a. to nearly Ill
the cup. Invert warm plate over eacl
cup and turn out each egg. Sprinkle
chopped parsley on top and serve al
once.
sCALLOPED EGGS.
Butter the bottom of . baking disl
and sprinkle ever it layer Of stall
bread crumbs and pour in enough swee
milk to moisten them thoroughly. Slic
a dozen or so-according to tho size o
your dish-hard-b boiled eggs across an,
put in q layer of these. Season will
salt and pepper, and sprinkle over will
tiny pieces of butter, and continue h
ALTERNATE layers of eggs and bread crumb
until the dish is full, putting layer o
crumbs on last. Place tiny bits Of butte
here and there on top and set In tn
oven to bake.
Spring Waists and Such.
/ Tho enrinU ahirt vaista ara nrettie