The Morris County chronicle. [volume] (Morristown, N.J.) 1877-1915, 1907-04-02
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EGG LUNCHEON.
A SeasonabIe Hospitality Where Ey-
erything ON the Bill of Fare Has
Eggs in One Form or Another.


transplanted to shady nook in the
garden. If so fortunate as to possess
brass leaf wind harp from the
Chinese quarter, suspend it from the
iining-room centre light and the
singing leaves will tinkle sweet
music at every breath of air.
Two menus are here given, neither
of them very difficult to prepare and
both very appetizing.
Potato Soup with Egg Balls.
Deviled Crabs. Omelet in Butter.
Egg and Potato Salad
Egg Crackers Hot Cross Buns.
Custard Tarts or Lemon Custard
Ice Cream in Egg Molds. Lady Fingers.
Cream Soup with Egg Noodles,
Oyster Fritters.
Rusk Bread-sticks Egg Crackers.
Shirred Eggs.
Pond Lily Salad.
Whipped Cream and White Of Egg Sauce
with Grated Maple Sugar.
Lemonade Shake.
The Egg Balls are made by mash
ing the yelks of four eggs, which
have been boiled for thirty minutes,
with the yelk of one raw egg ana one
tablespoonful of flour, pepper, salt
and chopped parsley. Make into
balls and boil in the soup for two
minutes.
Egg Noodles for Cream Soup-Rub
into two well-beaten eggs as much
sifted flour and as little salt as they
will absorb; roll out thin as wafer,
dust over little -four, then roll over
and over like a jelly roll. Cut off
very thin slices from end of the roll,
shake out into long strips, and put
into the boiling soup. Cook about
two minutes.
Omelet in Batter-Make batter
of two eggs and pint of milk with
enough sifted flour to thicken. Fry
an omelet, Immediately, when taken
from the stove, cut in squares. Dip
each square in the batter and fry a
delicate brown in deep saltedffat.
Egg and Potato Salad-Shell three
eggs that have been hard-boiled for
thirty minutes. Placing them in cold
water after boiling makes them shell
easier. Chop fine with table knife.
Dice three or four hot boiled pota-
toes, add to cut eggs and mix in
salad-bowl with French dressing.
When cold, serve on water-cress, with
more dressing, on individual salad
plates.
Lemon Custard-Puff paste tart
shells may be filled with this, or it
can be served very cold in sherbert
glasses. Put the grated rind of two
lemons and juice of three into pint
Of boiling water Sweeten to taste.
Beat whites and yelks of eight eggs
separately, then together, and pour
gradually into the other ingredients,
beating vigorously all the time. Stir,
in double boiler, until it thickens
oyster Fritters-Beat two eggs
until light, add half pint of milk,
a pint of sifted -four, teaspoonful
Of baking powder, half a teaspoonful
Of salt and dash of pepper, beating
all till smooth. Chop twenty oysters
which have been drained and add to
the batter. Drop by spoonfuls into
deep boiling lard, making them
IlCu DIOWu UOIu SUES.
Deviled Crabs-Two tablespoon
fuls fine bread-crumbs, yelks of two
hard-boiled eggs, juice of one lemon,
half teaspoonful of mustard, salt,
pepper, dash of paprika, one cupful
of drawn butter and one cupful of
crab meat chopped fine. Mix one
spoonful of the crumbs with the
other ingredients. Fill large clam,
scollop or crab shells that have been
boiled and cleansed. Sprinkle crumbs
over the top with tiny bits of butter.
Brown slightly in a quick oven and
serve in the shells.
Pond Lily Salad makes a tempting
dish. Arrange the dark outside let
tuce leaves on individual plates
Slice piece from the large ends of
as many hard-boiled eggs as required,
so that they will stand on the lettuce
From the top downwards, with
sharp knife cut the white of each
egg in points as you would an orange
skin, letting them fall apart like the
petals of lily. Remove and CRATE
the hard yelks. Season with salt,
pepper, a little mustard. and, with
salad spoon and fork, mix in some
French dressing. Fill the centre of
each lily with the grated yelks, and
from the centre of each with point,
ed spoon make several rays of may
onnaise dressing to simulate pollen.
The Egg Pudding is made by fill
ing empty eggs shells-which have
been saved for the purpose with
small opening on one end-with
solid corn-starch custard. This has
been divided, when boiled into three
parts, and colored pink with few
drops of cochineal; brown, with
chocolate, and green with vegetable
coloring. When very cold, the shells
are carefully broken away, and the
daintily colored Easter eggs are
served on round dish in a border
or nest made by whipping the white
of one egg with half pint of double
cream, and grating maple sugar over
all parts of the nest.-Julia Sedg-
wick King, in The Ladies World.