Evening star., 1914-11-08
season of eggs is always,
but now when fresh eggs are
becoming less and less plenti-

Ine egg Is an ODJcCl W WI SoHSiuSi-
able is due.
OMELETTE WITH HERRING.-Cut
off head and tail of a nice fat smoked
herring. Split in two through back,
remove spinal bone and skin and final
ly cut into small square pieces. Place
on n plate with enough milk to cover.
After allowing it to stand for an hour,
remove from milk and drain pieces on
a cloth. Heat one and a half teaspoon
fuls of butter In frying pan, add fish
and fry for five minutes, tossing once
in a while. Crack eight fresh eggs in
bowl add two tablespoonfuls of milk,
half a teaspoonful of salt. three salt
spoonfuls of pepper. and sharply beat
with fork for two minutes Drop
eggs in the fish pan, mix with fork for
two minutes and allow to stand for
half a minute. Fold up opposite sides
to meet in center, allow to rest for a
minute and serve hot.
BAKED STUFFED EGGS.-Boil some
eggs hard and throw them into cold
water. Then shell them and cut them
and cream them with wooden spoon,
and to each yolk add a tablespoonful of
fine breadcrumbs soaked in milk and
butter and pepper and salt to taste.
Cut a bit of the end of each white off
and stuff the whites. Stand the halves
in a buttered baking dish. the bottom
of which is thinly sprinkled with bread
crumbs. Over all sprinkle little bit
of finely minced parsely. Bake five
minutes.
STUFFED WITH HAM.-Boil half a
dozen eggs hard. Remove the shells
and cut the eggs crosswise in two Slice
off piece from each end to make them
stand firmly. Remove the yolks. and
mix with them little chopped ham,
Fill the whites with this mixture.
hearins it up in cone shape. Put the
stuffed halves on flat dish and pour
over them this dressing. Beat two egg
,ull>S with half "A teaSDOOQful of s.
tard half a teaspoonful of salt and
twelve tablespoonfuls of salad oil add
el slowly Thin as it is necessary with
Inc vinegar.
FOR CHILDREN-Beat the whites of
eggs stiff and cook in spoonfu1s in
milk. Remove. and into the milk stir
the yoiks, beaten slightly. and stir con-
stantly to form a custard. Add Bit
Of salt and put the whites on the Gus
tard This is a very good dish for chill
dren. served with salted waftrs. If su-
gar is liked. it can be slightly sweet
ened for dessert.
EGGS WITH PEA PUREE.-Drop
eggs on a buttered dish and put them
In the oven. When they are just set
slide them onto puree of peas, made
by putting canned or fresh peas
through a vegetable presser and mixing
them lightly with melted butter and
heated cream.
AZ IISAl IN.-6uCteT a nat eaTtnGn-
ware dish and sprinkle it with bread
crumbs. and on the crumbs break eggs.
over them sprinkle grated cheese, salt
pepper and bits of butter. with just a
the eggs are set.
MANILA POACHED EGGs.-Fry some
bits of bacon in a PAN then add a cou-
pie of peppers, having carefully taken
out the seeds before cutting them into
strips. When these begin to brown,
slice on the top a couple of tomatoes
When these are almost cooked, break
on the top three eggs as if for poach-
ing with salt and pepper to taste
Don't stir or break them. When these
only take from ten to fifteen minutes
serve from the pan or the chafing dish
without breaking the eggs. This is a
capital dish for luncheon.
FOR AN INvALID-For, an invalid.
try cooking an egg in this way: But
ter the inside of cup and beat an
egg white stiff Put it in the cup and
make a hole for the egg yolk in it.
Put the cup. after the yolk is in place.
in a saucepan of boiling water and
poach until the egg is just firm. Put
plate or piece of toast over the
cup and turn the egg out on 1t. Gar
nish with bit of chopped parsley.
JELLY OR JAM OMELETTE.-BeatI
separately from the yolks the whites
tablespoonful of fine sugar, but do not
stir these too much. or the omelette
will be toughened. Then get the fry
ing pan medium hot-too much heat
will prevent the eggs rising properly
stir the beaten whites and yolks to-
gether and pour in the eggs after a
delicate smear of butter has been rub
bed over the pan. When the omelette
shows sign of being cooked soon at
the other side. pour in the jam or Jelly
and begin to roll the egg covering over
until the sweet filling is hidden and the
omelette is all a delicate brown. Turn
it over quickly on a hot plate, sprinkle
with sugar and serve at once. All ONE
lettes should be made after the persons
are at the table, for the least delay
causes eggs to "sadden." state which
renders the dish practically uneatable.
MACCAROONS; AND EGGS.-Take the
whites of three eggs and the yolks of
six. Then crush two maccaroons very
finely and mix them with the eggs,
adding one tablespoonful of orange
flower water, two tablespoonfuls of
powdered sugar and one ounce ..
melted butter Beat all together as
for an omelette-lightly. that is-then
butter a baking dish, pour the mixture
in and set 1t in a pot of boiling water
to cook until it thickens. When 1t does.
take out the dish at once, sprinkle the
top with powdered sugar and let stand
for a minute in the warm oven. Serve
at once.
EGGS WITH RICE.-Plunge quar-
ter of a cup of rice into a pint OF boil
ing water and cook for thirty minutes,
thoroughly drain, then place in bak-
ing dish, and add a scant cup of cream
or rich milk, tablespoon OF butter, a
saltspoon of salt, cayenne pepper and
grated nutmeg. A dash of curry pow
der is liked by some, but can be added
or omitted at will. Mix this well to-
pether let come to boil, then crack
over IL eight or ten eggs, set IN oven
for ten minutes, remove and serve.
RUM OMELETTE.-Prepa the eggs
as for a jelly omelette, except that be-
fore beating the whites and yolks you
sprinkle them with enough grated LEM
on peel to give a good taste. When
the omelette has been rolled and
drowned to the proper point, turn it
INTO a freproof dish and sprinkle II
thickly with powdered sugar. Then
pour over it a wine glass OF Jamaica
rum and set this on fire immediately,
continuing to put the drip OF the rum
over the omelette with a large spoon
until the flame goes out. This dlsh
should be sent to the table enVeloped
in the blue blaze made by the burning
rum.
EGG SAUCE FOR FISH.-Cod is one
of the cheapest fishes for boiling pur-
poses, but served with properly made
sauce il becomes a real delicacy. Melt
one tablespoon of butter in a saucepan.