The Newark star and Newark advertiser. [volume] (Newark, N.J.) 1909-1909, 1909-06-01

hem afe rev sng articles OF food which,, II it Were to become sud
denly unootainab'e, would be SO much missed as the humble egg Its
food value is 50 great 1t is 50 generally liked. and enters INTO the
%ont % nl@ss of sash s aGE'sfisss dishes that its absence would leave an al
one of the really deughtfurthings about eggs is the obnging raj in when
they nE ma l b made dad t do duty 2 N almost every possible occasion, from The
tShsrsb t an na o0ne a. Of rb ~ a eTsandai y. table y p ? to s1 he most elaborate at dish
spicuous Ingredient Of ALI which is not u Of place at the most elaborate
There never need bs-althoush, unfortunately there often lsans 10
extremes here : a pefs innnfy Of different methods Of COOKING. ''es ("
This is a very easily made dh. suitable si@sss for srsaafast or lupsAsop
eggs to cook at lsast half n hour in water at boiling point when done.
sauce. If this is not It hand make some with hS half "a" a eu rfa Of Of i uh Or 1 tma
sa fta and Z peppers sap5sFD0 cnt the 81 to oas In ii nc to ss rspfe saan ths 6 e aHu 1f ! ss ss,sS T pa
a spooIf ul Of the white sauce with the chopped eg o. each slice Of toast
arrange the white petals around this Make warn in in tSet ven ~ then e a@ps 2
EGG BALLS MAKE a DElhcHrruI DISH.
two t q ns nSns Of ofi grated sSS cheese ssss three raa t abS 1SsSfpnoa 81 brs sasp sssnp psFs .s.
pepper and paprika Z taste -
beaten beaten white Of g and then in hne bread crumbs and ~ til brown in
oosrAD1sA nees COOKED IN SLOW OVEN.
Put t. f Srs. da9 9s,cs1o funnp melted a butter tegn into .s q baking 9m dish then MA Ia in SIX
carefully one sss with pepper. salt and nutmss to taste Put IN . very SLOW
parsley. -e' '@ @4@"S' !"
MEsssA EGGS srer SUFFER nlsH.
Cut six hard boiled eggs into halves. remove the yoks, and pound them
with a teaspoonfuI Of chopped parsley, half a teaspoonfui Of THYME and three
tablespoonfuis of bread crumbs, nc teaspoonful Of vinegar half a teaspoonfui
Of e INN I'M n ;sas and and pepper asrv @ tas ste nv ..,- 49, - .u
saolssB9ona If mS St g m a. tps t taa%a ont fmng Of powdered arsng sugar gar two table
fully OF a dish, place a little lettuce or vatercress around. ana pour the sauc.
This makes a nice supper dish.
EGGS A LA ST. JAMES.
parsley: break a fresh es carefully into eaeh mold; put it into a saucepan
% ons ssr.d Rsh s sR . n a \ bed s0{ Ss salad. a@os ssH sssn i. Of r,s ssss Z. ss Sss,. Vt IN. snsy.
Put n ydk of egg intoa basin. rub it smooth with a little ossm: thss
of sugar salt, cayenne pepper am mustard. When Thoroughly mizsd
ssr sH ut Ssa'o os fs % ss .msal aps s' . n sf sss' sP en- sl spr fss 2 Ts : a os ]. paste : nay
BOSTON Eee SERVED WITH brown sAroE
spoonful of flour. half a cupful of cream two ounces chopped ham or
Peel and slice the onion and fry il in M tablespoonful of buttsr : .
ana stir long enough o cook the -four Mosen with the cream. season
sns whites ias P # ts sss : and ID put poe4 ts y aR p %mh tn sspa n's.c n st z' wsu n sna
ana 0s Ga8sf @ WITH 4 the H% above. Bsssra p pudding dish. pour g ! in '@ thu nj
ture. sprinkle the top with chopped ham or tongue bake in a hot oven for
fifteen minutes When lone serve With good brown sauce