The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-05-07

"S~sAoA sAot Anoh0b uOV0lLy 0LuIs
nently desirable from the stand.
point Of the housekeeper. Eggsi Oh,
there's nothing new about eggs, you
say. However, before you are too sure,
why not try one Of these novel egg
recipes:
Fried Eggs . Ia Mexicauo.
Put into a frying pan a teaspoonful
OF lard. Mince one medium sized onion
rather fine and fry in the lard until
done, but not brown; remove the onion
and set aside. Break into the pan the
number Of eggs desired, being careful
not to break the yolks. Have ready q
sauce made by cooking two large toma.
toes or an equal amount Of canned to.
matoes with a pod Of chile pepper
(chile powder to make as hot as desired
may be substituted) and salt to taste;
this must be rubbed through sieve or
mashed very smooth. Take up the eggs,
lput q bit of the cooked onion and q
spoonful Of the sauce on each egg and
serve. This is fine with breakfast
bacon.
Dreamed Eggs.
Mix into one tablespoonful, heaping,
OF butter one teaspoonful Of flour. Sea.
son with salt and pepper and dash of
nutmeg if liked. Put this into q cupful
OF fresh milk and stir and simmer for
fifteen minutes; then add a teacupful
OF thick or very rich milk. Hard boil
five eggs, halve them, arrange on
dish with ends upward and pour the
sauce over them. Decorate with tiny
squares Of toast around the msrpin Of
the dish.
Roast Duck.
II the duck is not young boil first
and put one onion, one tablespoonful Of
vinegar, salt, sage and pepper in the
water. Boil for about one hour. Make
. dressing Of stale breadcrumbs hiph.
" seasoned with sage, salt and pepper.
Moisten the stuffing with some Of the
liquor in which the duck was boiled and
add one beaten egg. Stuff the duck. Law
some slices Of fat salt part over tho
breast, having previously dredged with
flour, salt and pepper. Boil down the
liquor in which the duck was boiled and
use to baste while roasting. Remove
the slices Of pork during the last half
hour Of cooking.
Old Fashioned Gingerbread.
One and one.quarter pounds Of flour
three-quarters Of a pound Of mola.ses
half pound Of brown sugar. quarter Of
q pound of butter, one ounce Of ground
ginger, one teaspoonful Of ground all
spice, one teaspoonful of ground cloves
one teaspoonful Of baking soda. two
eggs and buttermilk to mix. Melt to.
gether the butter, sugar and molasses
with the milk, mix together all the drv
Ingredients, pour in the molasses. etc.
and add the eggs well beaten. Mix we'll
pour into creased tin and bake in n
slow oven about one and one.half bours
Chicken and Macaroni.
Boil chicken until very tender take
out all the bones and mince fine Boil
q half pound Of macaroni until tender
first breaking it up in pieces one inch
long. Butter deep pudding dish. mt
on the bottom a layer Of the cooked
macaroni, then a layer Of the minced
chicken, bits Of butter, pepper and salt.
then some of the chicken LIQUOR: over
this put another layer Of macaroni and
so on until the dish is full. Pour a cun
OF cream over the whole and bake half
an hour. serve from the dish in which
it was baked.
Close, high turbans are split in front
and low flat hats are lifted with a han.
deau, and flowers are everywhere