The evening times., 1911-08-22
Of Interest to Women

u
Save the leftover eggs from break
1ast and cook them until hard. four
or nVe eggs cut in slices into a cupful
VI cream sauce. seasoned with salt.
pepper and onion juice, covered with
crumbs and baked until hot. makes
nice hot supper or luncheon dish
Ihe eggs may be added to escalloned
potatoes, adding to the food value of
that dish.
Curried Eggs.-Mel two table.
spoonfuls of butter in a saucenan
cook slice of onion in it until hrpwn
tnen remove it. Add two tablespoon
luls OF uour. teaspoonful of curry
po"oer ana fourth of teaspoonful
OF salt. Cook five minutes, then add
one and a fourth cupfuls of milk:
"hen thick add five hard-cooked eggs
cut lengthwise. Serve at once with
plain boiled rice. A little lemon Juice
improves this dish for some tastes.
Prune Whip.-Pick over and wash a
third OF pound of prunes, soak sew
eral hours in cold water to cover.
then cook in the same water until
SOFT. remove the stones, rub through
sieve and add half cup of sugar,
aoa together until thick Beat the
whites of five eggs until stiff, add the
prune mixture gradually and a table,
spoonful OF lemon juice. Pile lightly
IN buttered baking dish and bake in
slow oven for twenty minutes.
Serve with boiled custard or whin-
ped cream.
CARS Liver ell Casscrole.-Cut the
liver in slices and lard with strips of
salt pork or bacon. Put the liver into
the casserole, add six or eight small
onions, four or five small carrots we'll
scraped and cut in quarters, a few
fresh mushrooms if at hand or dried
ones previously soaked, three sprigs
OF parsley and two cups of strained
tomatoes. A pint of broth or boiling
water with beef extract. Cook about
two hours, add a tablespoonful each
OF butter and flour we'll mixed to the
broth and the juice of half lemon.
remove the parsley and sprinkle
with fresh parsley chopped. Serve
from the casserole.
Maple Surprise Balls.-Core and
pare six apples that will cook tender
without losing their form. When cool
have some rice that has been cooked
IN milk until tender. favored and
sWeetened to taste. Cover each apple
with coating of rice, using butter
on the hands. Now set away to be-
come thoroughly chilled. When the
time comes to serve them, have pint
of maple sirup boiled to waxy
stage, and insert fork in the center
ana dip IN the sirup, dripping it from
spoon all over until the rice is
covered. 1t hardens as soon as it COW
ers the cold balls. 1t is better to
peat the syrup until it is quite creamy
before dipping the apples. Set on in
dividual plates. fill the core with
chopped nuts and syrup, after rolling
the apple in Drowned cocoanut. This
dish may be prepared by using pears
or hne Favored ounces. OF course
this Is not dessert one would care
to prepare for threshers in the busy
market time.
Cocoanut Pie-Line plate with
plain paste; fill with the following
mixture: Two cups of milk, three
egg yolks, one-half cup of sugar, one
cup OF grated cocoanut, fourth of a
teaspoonful Of salt, the grated rfnd
and juice Of lemon and table,
spoonful Of butter. Bake carefully
until the custard is thick.
chocolate Cream Pie-Melt two
squares Of chocolate or a half Gun of
cocoa; add four tablespoonfuls OF
cornstarch. three egg yolks. a little
salt and pint OF milk. Cook IN =
double boiler until thick. stirring