Evening journal., 1909-03-19

HOUSEHOLD TOPICS

For a dainty luncheon dish that
everyone is sure to like, cut rounds of
bread as big as the slice will allow and
toast them until they are delicately
brown and crisp. Butter the rounds
well and put them into the oven TO
keep hot. Meanwhile poach an egg
for every piece and have can OF arti-
choke opened, drained and heated. Put
one Of the artichokes on each round of
toast and on 1t a poached egg which
had been shaped with a round cutter
Arrange the toast around a mound OF
green peas and turn over the eggs
enough sauce 10 mask them. Make a
rich white sauce and stir into Il the
powdered yolk of a hard-boiled egg
and few button mushrooms cut into
slices. Garnish the dish with stalks OF
romaine.
To poach an egg in the French way |
so that II will be shapely put a table,
spoonful OF vinegar and a teaspoonful /
Of salt into a basin of hot water. let /
the water boil fast and then drop in /
one egg at a time right in the middle |
OF the dish where the boiling is hard /
est. The bubbing water will whrl |
1 the egg around and prevent the white |
| from escaping into the water. as Il
would naturally do. After a minute
draw the dish to the back Of the stove
and let the egg cook until it is set
enough to handle. For garnishing
purposes it should be hard. but in that
condition il has become very much like
horn and most indigestible.
For a Lenten dish cut hard-b boiled
eggs in slices, put them into baking
dish in alternate layers with bread
crumbs and sprinkle each layer with
dabs Of butter, salt, pepper and grated
cheese. over the whole, after the dish
is nearly full, turn a rich white sauce
and sprinkle the top with buttered
crumbs. Bake until the top is brown.
This dish lends itself admirably to in
dividual ramekins.
A cupful Of bread crumbs added TO
the regular three or four egg omelet
makes a variation from the usual kind
and is tasty. It is excellent seasoned
with minced parsley. Dry pulverized
bread crumbs should not be used for
such dishes. stale bread deprived Of
it's crust and soaked in milk is use
ful.
In one Of the club retaurants a popu-
lar little supper dish is made with
eggs. rich cream. tomato pulp, mush-
rooms and pate de foie paste. The
eggs are beaten with the cream-a
quarter of a cupful Of cream to three
eggs. The mixture is turned into a
buttered omelet pan and is stirred until
il is creamy Then half a cupful of
stewad and strained tomatoes are add
ed. the dryer they are the better; they
are brought TO a simmer and the
scramble is turned over the buttereo
slices Of bread that are spread witt
anchovy paste.
A tablespoonful Of two of grated han
and a tablespoonful of minced parsle,
stirred into a four-egg omelet does
wonders for it. The potted ham may
be used.
For an attractive spring salad boi
eggs hard and when they are cool re
move the shells. take out the yolk
without breaking and cut the whites
into straw-shaped lengths. Arrang
the latter in a nest shape in a fla
salad dish which is covered with let
tuce or on individual plates on lettuce
Arrange the yolks inside in shape lik'
eggs in a nest. sprinkle minced greer
pepper and minced celery around and
dress with oil and vinegar. Mayon-
naise may be used, but it does not lool
so well.
For a Spanish omelet cook a crush
ed half Glove of garlic in oil. Their
add slices of tomato or tomato pull
" drained from can, sliced button musl
rooms. minced cold tongue and seasoi
IN with salt and paprika. Make plair
omelet and when il is done turn th'
NJ mixture over it, fold and serve with {
n little tomato sauce made in the par
II in which the mixture cooked. New
> York sun.