The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1914-04-03
Scrambled Eggs.

EL+ NE
legion the housewife sometimes for
gets from season to soason the vari-
atiuns in egg cookery and needs 10
have her memory logged. writes EN-
ma Paddock Tciford IN tho Doiincat-
CT.
Here are some receipts that go
particularly we'll ut his season. al
though they viii bear "tablinF'' Ia
the family cookery for frequent ref
ercncc during the rest OF the year.
Asparagus Omclet - Break four
eggs into a bow and beat until llyht
and foamy. Add four tablespoonful
of cream, a. tablespoonful of salt.
and "a dash of pepper. Have a clean.
smooth 0mclct-pan ready and melt a
tablespoonful OF butter In d. letting
IL run over the pan TO grease the
sides 9s well as the bottom. As 70
cooks jrick with "a fork in several
places to allow the uncooked portions
10 run under Lift with the forK
until the whole Is OF a creamy con-
sistency. Have IN readiness several
s%puonfuls OF cooked asparagus points
missed with a little melted butter. "a
few drops Of lemon Juice, and a tea
spoonful Of chopped parsiey Spread
evenly over the top 81 the omelct
double deXtcr0usly and shake uut OF
the pan on Co u hot platter
Holland Eggs Beat az our
tahlespoonfuls of flour and one tea
spoonful of baking powder with
sweet milk to make "a rather stin
batter. Add three or four t%horuuPh-
Ny beaten eggs and boat again. Thin
with q pint of sweet milk and pour
Into "a weli-huttcrcd hot tying pan
Cover and set oycr a good fire. After
q few minutes slip "a spatula under
and around the sides When u looks
light ana fluffy and seems lone un-
dcrncath, turn the whole cake dcft-
ly over with "a cako-turncr. When
done slip whole on the plate. II
should be light in texture aud golden
brown in color.
! Scrambled Eggs with Green Pep
pcrs-Break four eggs in a bowl and
add TO them four tahlespoonfuls ol
cold water, salt and pepper to sea
sol and two tablcspoonfuis OF sweet
/ peppers a in thin ribbons. Put u
tablespoonful q olive oil or butter
In the Try pan and hen hot turn In
the agg "a pepper mixture. stir
I Lightly with "a fork until creamy.
then serve on slices Of d%olicatciy
Drowned toast dipped In hot-saltcd
water or pa "a hoe dish without thu
toast.
Scotch Eggs There are several
different Ways ot preparing this dc
icctuble dish. but here .s one of the
Z best. The oggs may be served hot
or cold. and viii be sure OF a well
come either way when presented 90
the family or guests. The ingredients
called Tor iu the preparation OF i've
hard-boilcd eggs iand, by the way,
they should he boiled twenty min
utcs TO insure being mcalyl are one
tupful of lean cooked ham chopped
very fine, one-third cupiul of stale
! ~ircud-crumbs cooked to u smooth
paste ia ouc-third cupful of milk
one raw egs. onc-half cupful of mix
cd mustard. and "a half spoonful or
cayenne Add ham and scasoninEs
Ca the bread and milk paste togcth-
cr with the raw egg, which acts as a
binder. Mia well. saclI the boiled
eggs and cover with the seasoned
ham aud bread paste. Have ready q
! kettle Of deep tat. smoking hot drop
in the eggs fry two minutes. drain.
1nd u Co be served not, send AT once
10 the table. served with lettuce ur
Watercrcss leaves as q garnish.
Tomato sauce may be served VITA
i them. or not. as preferred when
served cold cut la two lengthwise
ana arrange ON lettuce or watercross
THESE. by thc way are especial
nice for the picnic basket. Another
Way Of preparing Scotch eggs jag 4"
cover them with sausage meat. or a
force meat OF hrcad-crumbs pounded
together with minced ham and n
lloned anchoyy and moissen with a
lpart Of q beaten cEg. The remainder
being used To coat the hard-boiied
eggs before applying them 20 IN
force-mcat They should then be
dipped again in beaten egg. rolled in
nnr bread-crumha ana tried in ;h'
deep hot Fat.
creole Eggs Cook 10 two table
~spoonfuls OF butter one tablespoon
ml of finely chopped onion and d
Tablespoonful of chopped pepper
After two or three minute add on'
can of tomatoes onc teaspooniul oi
ssit. one tcaspoonfui OF sliced mush
rooms. une tablespoonful Of capor'
and four eggs thinly beaten. stil
until mickened and serve ON slice
p OF toast.