Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-01-27

whipped white of egg and bake at once.
AS no rising powder Is used, tho bat
Ter must be lightened by aeration, tn at
Is by beating the air into IL.
ONE EGG RISEN MUFFINs.
Beat the egg light then mix with it
one pint OF milk in which a half yeast
cake has been dissolved. Add one-ha1f
teaspoonful Of salt, ono Tablespoonful
melted butter, and sifted flour to make
SUIT batter. Cover and let rise eight
hours. Put into CREASED gem pans
stand hfteen minutes in a warm place
then bake in a quick oven.
ONE EGG SALLY LrNN.
Many housewives entertain the no.
ton that Sally Lunn f. an extravagan
form OF bread, but the fact that even
this leneds itself to ono egg POSSIBLE.
ties. disproves this idea. TO make II
cream together one-half cupful each
butter and sugar. tnen add a beaten
egg. one pint of fresh sweet milk, n
half teaspoonful salt and sifted flou,
to make a stiff batter. Beat well. add
three rounded teaspoonfus Of bakinu
powder. turn into CREASED cake par
having tube in the middle, cover with
a paper cap and bake IN a steady oven
EGG BISCUITS.
To make these delicious biscuits beat
one egg until light. then mix with it
two-thirds Of cupful of milk Ado
to one pint of flour a hea ping teaspoon.
full baking powder and one-halt tea
spoonful salt. and sift. Blend wit hthe
mixture one tablespoonful Of butter and
two taclespoonfuls sugar. Add the egg
mixture. make into dough and kncad
lightly. Roll into a sheet a quarter OF
an inch thick, stamp out with round
cutter. brush over ethe top Of each bis.
cult with cream. prick with a fork and
bake in a. hot oven.
wAFFLES
Waffles for four require but one egg
The formula for their making is as
follows; one egg, one pint milk. one
tablespoonful melted butter. one-hal'
teaspoonful salt. one pint siftede flour
and two heaping teaspoonfuls baking
powder. Beat all the ingredients, save
the baking powder. together. until very
light. then add the baking powder bea'
again and bake at once in hot well
creased waffle irons.
ONE EGG MAYONNAISE
An excellent mayonnaise may be
evolved from the yolk Of one egg. Have
all the materials very cold. Beat the
egg yolk smooth. add one tablespoonful
salt, one-quarter teaspoonful of mus
tard. and a dash Of cayenne. Beat UNI
I'll these ingredients are thoroughly in
corporated, then add very slowly at
first, but beating constantly, one cupful
of olive oil, thinning the mixture from
time to time with a few drops Of lemon
juice. Two tablespoonfuls of the lemon
will be required In all.
COOKED SALAD DRESSING
Beat the yolk Of one egg smooth.
then blend IT with one level tablespoon
full flour. two talespoonfuls sugar. one
teaspoontul of salt, one-half teaspoon
full ground mustard and one table,
spoonful Of butter. Stir in four table,
spoonfuls OF cider vinegar. turn the
mixture into a double boiler or small
granite pan. stand In layer pan Of
hot water and cook until 1t thickens
Chill thoroughly before using.
CHEESE OMELET.
A savory cheese omeet may be made
from one egg II the following recipe is
used. Soak one small cupful grated
bread crumbs in two cupfuls of sweet
milk in which n pinch OF soda has been
dissolved. Beat one egg very light and
add to the softened bread. Stir in one
teaspoonful melted butter and dash
of cayenne. Beat tho whole we'll, add
a smlal cupful grated cheese and a
teaspoonful of salt, Beat again, turn
into a huttered baking dish. bake tweu-
~ minutes and serve at once
CHAFING DISH RECHAUFFE.
Shred fine any cold cooked fish or
fowl and mix with it half the quantity
of bread crumbs. one beaten egg, two
of milk, one teaspoonful
anchovy paste and a pinch of cayenne
Melt two tablespoontuis Of butter in
the chatting dish turn the mixture in
to 1t. stir up well, then cook slowly
over the hot water pan for ten minutes.
LEMON PELLETS.
In the line Of sweet things one egg
will work wonders. Among other dam
ties half dozen delicious lemon pie
let's may be furnished. Beat the yolk
OF the egg smooth add three fourths Of
a "a taSf ~ p
of flour, the Juice o small lemon and
one-ha'f cuptul OF water. Stir all togeth-
err and cook smooth. Have ready the
requisite number OF pastry shells, fill
with the lemon mixture and cover with
Il meringue made from tho whipped
white Of the egg and dessert spoon
full of sugar. Brown lightly in coolish
oven.
ONE EGG Cl'STARp
Bring pint OF milk to the boiling
point and mix with 1t one well beaten
egg. two tablespoons of sugar and one
or flour. Pour the hot milk over the
egg mixture, stir we'll. then return to
the fire and cook until it begins to
thicken. Remove and stand in a cold
place until ready to serve
ONE EGG PUDDING.
Butter mold. then cover the bottom
with a thick layer the preserved fruit.
Make smooth batter Of three fourths
cupful OF sugar. one-half cupful melted
butter, one cupful milk. one beaten esq
two cupfuls sifted flour and two heap
Ing teaspoonfuls OF baking powder.
Pour over the fruit cover and steam
of an hour turn out and
serve with sauce.