New-York tribune., 1912-04-15
Sprin6ffn,e Appefifes
Need q Liffle CooxinG

Baked eggs on spinach are toothsome
and springlike Cook the spinach tender,
drain and chop fine. FIJI ramesins with IT,
making a little hollow in the middle. Put
dot Of butter there also a seasoning Of salt
and pepper. Curl thin slice Of bacon
about the edge then break an egg in the
hollow. dust It with salt and pepper,
sprinkle plentifully with grated cheese and
set for seven minutes in very hot oven.
Serve with these hot corn mullins. very
sharp pickle or cold slaw and new potatoes.
scraped steamed tender then tossed In but
ter and cream and seasoned with little
chopped parsley.
If you are OF the stuff that makes saints
and martyrs you may now and then give
your family waffles. either at breakfast
Sunday morning or as Il dessert. In re-
ward you should have abJeCt devotion tn"
rest of the time since perfect waffles az
things TO be revered. know how they are
made albeit I confess l myself have not
ever reached the heights where two other
women walk supreme and unapproachable
They make waffies this way-so do j:
Break six fresh eggs, separate yolks and
whites, beat each as light possible Put
spoonful of salt and pint and half If
flour Sift a full quart, as you may need
all Of it. The -four being mixed smooth
add 10 the yolks a large cup Of butter NJ
lard melted Just 10 the point Of running
cumsily. Stir il we'll through the mass
then fold in the whites. beaten till they STICK
10 the dish. The batter should be the thick
ness Of thick cream; if thicker add milk TO
thin; If thinner put in more -four. Have
the waffle irons very we'll creased and hos
enough 10 brown A drop Of batter but not
TO burn it. FIJI, close, cook half minute
on one side whirl over and cook a long on
the other. Repeat the whirling twice; the
waffle should be done after the third turn
ing If II comes out n bit scorched slack the
heat, II sickly pale increase It. Have ready
either a pitcher of melted butter or of rich
sauce, according to whether II Is breakfast
or dinner time. Pour on enough Of either
10 fiji but not overflow the hollows IN the
waffle, and. Il goes without saying, Il must
he on a hot plate. Cover with another
waffle repeating the pouring. With a stack
of six you may begin serving an average
family-that is to say, If you are deft
handed and quick Of motion and II your
heat is all It should be.
Waff1es are expensive and troublesome.
hence TO be held a reward Of merit, At only
for the truly elect. But they are worth
their cost in money and effort which IS
more than can be said for a lot Of other
things Their congeners (pancakes) are
associated IN my memory with April and
going fishing. Commonly we got homo
around o'clock when the noon dinner was
merely a memory. Then 1t was matter
of cold meat aunless we had fetched home
fish for fryingJ stewed dried peaches, corn
| bread--and pancakes. Nanny made them
! in perfection, though she herself did not
like them. Fritters. brown and puffy. had
her warm heart. Fritters took too much
lard 10 he wasted on trunde bed trash. so
we had to put up with pancakes, which re-
uuired no moro than greasng. The batter
was almost the same as for waffles, except
for lacking the shortening. Notwithstand-
ing, a plateful piping hot, with liberal sea-
soning Of sugar, butter and now and then
little vinegar, was wonderfully staying.