Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-04-02

soALLorED EGGS WITH FISH.

sCALLoPED EGGS WITH FISH.
Noisten one cupful of soft bread:
crumbs with two tablespoonfuls OF melt
ed butter. Chop the whites Of four
hard-boiled eggs and crumble the yolks.
Flake cold fish to the amount OF cup
fun and dissolve two teaspoonfuls Of
cornstarch in one cupful Of sweet milk.
Butter mediums sized pudding dish and
put the crumbs, fish flakes, whites OF
eggs, and the yolks In the dish In alter.
nate layers, seasoning each layer very
lightly with pepper and salt. Pour the
milk over the whole and bake one-half
hour.
EGGS AND CELERY.
Cut four stalks of we'll blanched celery
In thin slices and simmer twenty minutes
in sailed water. Drain, dredge very
lightly with -four, turn into frying-pan
containing hot Drowned butter, and toss
and stir for five minutes. Then add one
tablespoonful of cream, one-half tea
spoonful of salt, Q ssltspoonful Of white
pepper, and four eggs slightly beaten.
Stir over the cool part of the range until
of the consistency of scrambled eggs;
turn on hot dish and serve with toast.
SWISS EGGS.
Tricky butter the bottom of shallow
pan, sprinkle lightly with grated rye
bread crumbs, cover this layer with one
of grated cheese; next, break In five or
six eggs, being careful not to break the
yolks, give another sprinkling of bread
crumbs and another layer Of cheese;
pour over it half q cupful of cream and
place the pan in moderate oven for If
teen minutes.
oMELET WITH CHEESE.
Beat the yolks of Ave eggs, add five
tablespoonful of water, q small tea
spoonful of salt, and Q busting Of pep
per. Beat the whites to dry froth and
gently fold them into the yolks. Butter
large satin.smooth frying-pan, heat 1t,
pour in the mixture and remove the pan
to q cool part of the range that the
omelet may brown and not burn. When
nicely Drowned, set the pan on the upper
CRATE of the oven, that the top of the
omelet may cook. Sprinkle half cup
full of dry grated cheese over 1t, and fold
together.
EGGS AU GRATIN.
Drop six eggs into boiling water and
let them cook for thirty min1tes. Drop
into cold water, she'll them and cut 10
quarters. Prepare sauce as follows:
Heat two cupfuls of milk. Cream to-
gether one tablespoonful of butter and
two tablespoonfuls of flour; pour the
hot milk slowly over the mixture and
cook to q smooth cream. Season with
one-half teasp0onful of salt and one
quarter teaspoonful of white pepper.
Chop two large cold boiled onions, add
them to the sauce and pour 1t over the
eggs. Sprinkle the top thickly with soft
bread crumbs, moistened slightly with
melted butter, and bake in hot oven
for about fifteen minutes, or until the
crumbs are crisp and brown.
EGG BASKETS.
Shell and cut in halves the required
number of hsrd-boiled eggs. Remove
the yolks and mix to smooth paste
with melted butter, allowing half tea
spoonful to each egg yolk; season with
salt, pepper and chopped parsley at dis
erection. Fill the whites with the MKT
ure, arrange them on hot boiled maca-
roni, and pour over all q well-seasoned
tomato sauce.
QUAKING oMELET.
Beat the yolks of three eggs, one and
one-half tablespoonful of cornstarch,
and half teaspoonful of salt we'll to-
gether. Put a pan, with close-fitting
cover, to heat, while the whites of the
eggs are being whisked to stiff froth.
Add half cupful of milk to the egg-and-
cOrnstarch mixture, mix we'll together,
lightly fold in the whites, and turn the
whole into the omelet pan, which has
been very slightly CREASED with butter.
Cover and place on the stove where 1t
will brown but not burn. Cook about
seven minutes, fold, turn on to hot
dish, and serve with white sauce made
as follows: Put one tablespoonful OF
butter in a small pan, and, when it is
hot, add one teaspoonful of -four; stir
until smooth, then gradually pour in ono
cupful of hot milk; let it boil up once,
season with salt, pepper and chopped
chives, and serve at once.
SWISS EGGS.
Cover the bottom Of fre-prOof p0r-
celain serving dish with thick layer of
grated cheese, sprinkle it with tea
spoonful of mustard and half salt
spoonful of paprika, and pour over 1t half
oapful of thin cream. Break in the
required number Of eggs, and pour over
them another half-cupful of cream.
Dust sparingly with salt and set in the
oven until the eggs are cooked.
EGGS EN- sURTOUT.
Take small "6nger" rolls, cut off the
tops and remove the crumbs. Brush
the rolls inside and out with melted but
ter, and set Yin quick oven to become
crisp. Break into bowl five eggs, beat
just enough to mix, add half cupful of
cream, half teaspoonful of salt, salt
spoonful Of white pepper, two sardines,
skinned, boned, and minced fine, and
two tablespoonfuls of melted butter.
Stir over the fire to the consistency Of q
soft scramble, fill the finger roll cases
with the mixture and serve on q heated
plate.-Ex.
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