Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-11-05

noTHrD Eaas.

FRoTHHD Eaas.
Take the required number Of egg and
separate the yolks from the whites. Add
to tho whites . pinch OF salt ana beat
stiff. Have ready . buttered platter,
spread the beaten whites on this, and
with . spoon make - many hollows In
the froth - there are yolks. Into these
hollows drop carefully the unbroken
yolks, sprinkle with salt and pepper,
and place In . hot oven until the eggs
are set. Serve Immediately.
BREAKFAST ROLLS.
An economical and appetizlng break
fast repast IL prepared thus: Scoop out
the crumbs from the centre Of stale rolls,
first outing an even slice from tho top
OF each. Toast or fry the shells thus
formed, or rub freely with butter and
place In very hot oven until crisp and
brown. Have ready some Dreamed hsh-
finely shredded cooked halibut added to
cream sauce Is good-flll the roll shells.
sprinkle . little parsley over tho top,
heat In the oven, replace the covers, and
serve Immediately.
Fees EN- CRUsT.
To prepare this, cut stale bread into
slices an inch and half thick, and with
cutter form into rounds. Scoop out
the center of each round, leaving mar
row rim, and remove the crumbs. Be
careful not to scoop ont deep enough to
cut through the bottom. Rub the case
thus formed we'll with butter. drop an
egg into each cavity, sprinkle with salt,
and put in . hot oven until the eggs are
set.
MEXICAN RELISH.
Split two or three sweet green pepper,
lengthwise, one for each person to be
served, and take ont the seeds. Fry toI
two minutes In very hot butter. Fry
four or six thin slices of streaked bacon
and place these on ovals Of toast cui
from slices OF bread half an inch thick,
and top with tho prepared peppers
Serve at once. This affords dish easy
to prepare and the combination OF the
peppers and bacon Ii especially appetite
ing.
SUNSET EGGS.
For this appetizing breakfast dish 80
lect nicely stresked bacon, sliced very
thin, and fry until crisp. Cut tho slices
while hot into two or three pieces, and
with fork dispose on serving plate ID
circular form. Drop the required num-
Der of eggs carefully into the bacon fat
and enclose in rings to prevent spread
ing. Cook until the eggs are done, bu|
on one side only, and remove each egg
and drop into the prepared bacon cups
which have been kept hot. Serve Inn
mediately.
EGG AND POTATO RELISH.
Select smooth, shapely potatoes, and
bake until soft. Cut In halves ant
scoop out q part of the pulp. Break ~
egg into each half, sprinkle with salt ant
pepper, add teaspoon of cream to eact
egg, and bake in moderate oven until
eggs are set. In the meantime, beat thu
white Of an egg to stiff frOth. Bea
gradually into It the potato pulp scoop
ed out. Heap roughly over the baket
egg and keep In tho oven until vel
pulled and Drowned. Sprinkle Will
minced parsley.
MUsH RINGS WITH FRUIT.
Make . corn meal mush In the pro
portion of two cups Of sailed boiling
water to little more than cup Of corI
meal. When done, pour into shallov
pan to the depth of an inch or IN incl
and . half, and set away to harden
When cold and solid cut with . dough
nut cutter into rings. Fry the rings II
hot fat and saute until delicately brow n
ed. Serve surrounding q mound o
fresh or preserved fruit. Serve q ring o.
1.-TWO with spoonful Of tho fruit TO eacl
person. Serve With cream.
OATMEAL OUTLETS.
In preparing the oatmeal, doobl
kettle should be used. Fill the cute
part, and In the inner kettle place tire
cups of water and little salt. Place tn
kettle on the FIRE, and whom 1t comes b
10 brisk boil add to water In inner kettl
one and half cups of oatmeal. ALLOW
to boil briskly from 20 to 80 minutes
This should be prepared the night be
fore. In the morning form the prepared
loatmeal into outlet shapes, fry In fat
and insert In ons end parsley stem.