Oxford Democrat., 1907-05-28
Recipes.
EGGS AND CRUMBS.

Recipes.
| EGGS AND CRUMBS.
For six persons take cup and half
Of soft, white crumbs, and mix lightly
with fork with two tablespoonfuls of
melted butter. Put q layer of these in
the bottom of good sized shallow dish,
and lay on six eggs; sprinkle with salt,
cover with the rest of the crumbs. and
bake till the eggs are set and the crumbs
brown.
scALLoPED EGGS.
Boil hard six eggs, and cut them into
good sized bits. Butter baking-dis
sprinkle on q layer of soft bread crumbs,
then put on layer Of eggs with salt,
pepper, and layer of white sauce. Re-
peat till the dish is full, with crumbs
last. Dot with bits of butter, and bake
brown.
SIMPLE WELSH RABBIT.
Make three large slices of toast, and
cut into halves; butter them, and slight
ly moisten with hot water; put them
into the oven on q platter. Put half q
cup of milk into double boiler, and
when It boils put in two cups of grated
cheese and stir till smooth; then stir in
the yolks of two eggs beaten with half q
teaspoonful of salt and dash of red
pepper, and as soon as it thickens pour
on the toast and serve at once.
RICE CRUsrs.
Take large cup of cold boiled rice,
and beat with an egg; season with salt,
and put into pie-tin, pressing 1t around
the edges and bottom till it is like
thick crust. Put on bits of butter, and
as they melt spread them till the crust is
wet all over; brown this in the oven.
Take any cold meat or chicken, and cut
up and cream it; beat well, and fill the
hot crust and serve.
MUTTON BALLS.
Chop fine cup of cold cooked mutton,
and add an equal quantity of boiled rice.
Season with salt and pepper and tea
spoonful of chopped parsley, and stir in
one beaten egg. Make into balls, roll in
sifted bread crumbs, then in a half-beat-
en- egg yolk, then in crumbs, and fry in
deep fat.
sCALLoPED VEAL.
| Chop fine some cold veal. Butter q
baking dish and put in q thin layer of
veal, then sprinkling of minced onion,
then layer of fine bread crumbs, salt,
pepper, and bits of butter; repeat till
the dish is full, with crumbs last. Pour
in cup of milk, and bake, covered, for
about forty minutes; uncover, add q lit
tie more butter, and brown.
BREAKFAST HAM AND EGGS.
Mnce fine some cold ham, and season
we'll. Put this in layer in q shallow
dish, and carefully lay eggs on top; COW
or with dry crumbs, salt and pepper,
and bits of butter, and cook till the egg
whites set. This may also be prepared
in small dishes, one egg to each.
EASY MEAT PIE.
| Cut cold meat into even pieces, reject
ing the gristle and fat. Put into deep
dish, and cover with a cup of gravy mix
ed with cup of thin tomato. Put on a
thick layer of mashed potato mixed with
an egg, and cook till brown.
LUNCHEON CABBAGE.
Chop any cold boiled cabbage, and put
in layers into deep baking dish with
layers of white sauce, salt, and pepper,
and over these grated cheese. Repeat
till the dish is full, with cheese last
cover with bread crumbs and bits of but
ter, and bake brown.
A NICE BOILED SALAD DRESSING.
Mix well teaspoonful each of salt,
mustard, and sugar, and half teaspoon
tul of white pepper, or, instead, pinch
of red; add the beaten yOlks of two eggs,
and stir till smooth. Melt two table
spoonfuls of butter in half cup of hot
vinegar, and slowly add this; then
gradually add cup of scalded milk, and
cook in double boiler till it is smooth
and thick, but do not let it boil OF 1t will
curdle. Let it cool, and then beat in the
whites of the eggs; cover, and keep for
use; when needed, thin with little
sweet cream.
CABBAGE SALAD.
Shred part of nice cabbage, add a
cup of English walnut meats, and mix
in some boiled dressing; serve very cold.
This is very pretty with some grated
carrot sprinkled on when it is in the
dish.
FISH SALAD.
Take any cooked fish or canned SAL
mon, and fake it; lay on 1t some nice
mayonnaise or boiled dressing, and over
all sprinkle one or more tesspoonfuls OF
very finely chopped pickle or capers.
PRUNE AND ALMOND JELLY.
Stew half pound of prunes in we'll
sweetened water till they are soft; strain
the wa'er, add the juice of lemon and
tablespoonful of gelatin, dissolved,
and measure; have pint of juice in all.
Put the prunes, after stoning. them, into
a mould, and add handful of almonds,
blauched and cut into halves, and add
the juice; when cold, serve with cream.
QUICK sHORTcAKE.
Cut a loaf of cake into three layers
put crushed strawberries between each
two and sugar on top; serve with cream.
BORDEAUX PUDDING.
Cut a sponge cake into three layers,
spread each with jam, and put together
again; cover with whipped cream,
sweetened and favored.
COCOANUT AND RICE PUDDING.
Cook half cup of rice with three
pints of milk, and let it cook till very
soft; then cool it. Beat together the
yolks Of five eggs and the whites of
three, cup of sugar and cup of grated
cocoanut; If this last Is dessicated,
soften with a little milk and squeeze
dry. Stir in the rice, aud bake in the
oven till 1t is a custard. Make a