The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-14

may prove acceptable to housekeepers:
Eggs Ia Goldenrod.-Boi one dozen
eggs twenty minutes and throw into
cold water. When cool, chop whites
and CRATE yolks. Make white sauce
by blending two tablespoons Of butter
and two heaping tablespoons of -four,
and pour over this a pint Of hot milk.
When thickened, stir in chopped whites,
season with SALT. Have ready rounds
of toast slightly buttered. Pour mix
ture on round, taking care to Just cover
toast. On this sprinkle grated yolks
and dash of pepper. Garnish with
bacon cut in ribbons and erisped in hot
spider. This may be made in a chafng
dish
Breakfast Eggs-Make white sauce
by rubbing smooth two tablespoons but
ter and two tablespoons flour, and pour
ing over a pint of hot milk. Salt well.
Have ready the individual baking shells
standing in hot water. Do not wipe
them. Put spoonful of sauce into
each one and then drop in whole egg.
Dust with pepper. Set baking shells
on top of stove, and when egg begins to
harden serve at once. Each shell
should be served on small napkin or
dolly set in plate.
Baked Egg in Curry Sauce.-Cook
one tablespoon of minced onion in one
tablespoon of butter five minutes Be
careful not to burn it. Then mix one
even tablespoon of curry powder with
two tablespoons of flour, and stir into
the butter, adding one pint of milk
gradually. Pour sauce into deep plate
and drop in as many eggs as conven-
lent. Put in the oven and bake until
eggs begin to set. Serve immediately.
Flurried Eggs-Beat whites of eggs
to a stiff froth, sailing slightly. Spread
roughly on platter; make cavity for
each yolk some distance apart Season
again, and bake till white is delicate
brown.
Eggs en- Coquil1e.-Cut thick slices
of bread in large rounds; then with a
smaller cutter cut half through and
scoop out the center. leaving them
shaped like patty she'll. Toast or
fry as preferred.
Arrange on platter, dropping in each
shell raw egg. Pour around these a
chicken gravy or white sauce. Bake
ten minutes.
Egg Salad.-Hard boil eggs twenty
minutes. Remove the white carefully,
leaving the yolk perfect. Chop whites
moderately fine; arrange lettuce on
plate, placing ON it one or more yolks
and tablespoon of chopped whites.
Pour over a tablespoon of any good
salad dressing, or use the following,
which is preferred blythe writer:
Salad Dressing.-Beat yolks of two
eggs with one-half teaspoon each of
salt and dry mustard. Rub smooth;
then very gradually add four table
spoons melted butter; when thick, add,
still very gradually, six tablespoons OF
vinegar. Put in double boiler and cook
until creamy; then whisk whites of
eggs and pour hot mixture on them,
stirring constantly; cup of whipped
cream added just before serving is an
addition.
Orange omelet.-Beat the yolks of
three eggs, add three teaspoons powder
ed sugar, grated rind of an orange and
three tablespoons of juice. Whip whites.
Cut and fold them in yolks until cover.
ed. Have a clean, smooth omeiet pan.
When hot. rub with teaspoon of but
ter; turn in omelet; lift pan from fre
and run broad knife around edge.
When brown underneath, fold omelee
and dust with powdered sugar. Score
in diagonal lines with hot poker, the
burnt sugar giving delicious flavor.
Egg Gems.-Moisten bread crumbs
with hot milk. Season well, adding one
egg for every pint of crumbs. Heat
gem irons hot; butter well; drop IN
spoonful of mixture and break a raw
egg on each. Bake about ten minutes;
put a bit of butter and dash of sea-
soning on each at serving time.
Egg Poached in Tomatoes.-Stew
slowly for ten minutes half a can OF
tomatoes and one small onion, cut hne.
Season highly with salt and pepper.
Break six eggs into bowl without
beating, and when everything else is
ready to serve. slip them into hot TO-
matoes. Lift the white carefully with
a fork as it cooks, then PRICK the yolKs
and let them mix with the whites ana
tomato.
1t should be quite soft, but with the
red tomatoes, the white and yellow OF
the egg, quite distinct. Serve at once on
toast
One Egg omelet.-Yolk of one egg,
beaten light, one tablespoon mix. one
third teaspoon eornstareh, one-half tea
spoon of salt, pinch of pepper. str.
well. Beat whites of two eggs INTO
mixture.
Egg Timbales.-Six eggs beaten
twelve times only. one teaspoon salt,
six shakes pepper, one-half pepper
spoon cayenne, one and one-quartef
cups of sweet milk. ten drops of onion
oil. Mix well and pour into timbaie
cups. Put cups into pan of cold water
and bake until set, or about fifteen
minutes.
Tomato Pillau-This dish is all salts
fving. containing as it does. the liquor
of meat, the vegetable and the cereal.
Wash ham. soak all night. or even
twenty-four hours. boil until done. Take
pint of the liquor left, add to it
can tomatoes, or six fresh tomatoes; if
the latter are used they should be
sealded and peeled. Add few whole
allspiee. pepper and salt (no sugar).
Let boil half hour. then put into 1T
quart of rice, boil half hour, set on
back of stove to steam. Be careful IN
stirring the rice to use two pronged
fork that the rice may not be mashed
or broken. Serve very hot The rice