Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-03-08
WAYS TO SERVE EGGS

cover the crumbs. but do not crowd OF
break. Sprinkle over this q layer Of
grated cheese, season with salt and pep
per. add small cupful top of the mill
| and a few bits of butter and bake in 9
moderate oven until the eggs are set and
the top Of the dish delicate brown.
Bread omelet.
! Mix equal quantities of fine bread
crumbs and cream. teaspoonful Of each
, Break one ounce of butter into small
| bits and add to 1t tablespoonful of salt
a dash of pepper and one CRATE of nut
| meg. When the cream has been abb
sorbed by the bread beat 1t with a fork
until smooth, then mix into 1t the butter
and three well beaten eggs. Fry like an
ordinary omelet.
A Digestible Way of Cooking Eggs.
Heat frying pan and grease the bot
tom with little vegetable oil. bacon fat
or butter. Have the eggs carefully
broken In a shallow dish and slip care
fully into the pan. Add three OF four
tablespoonfuls of boiling water and cover
the pan closely. Set on the back part of
the stove and let steam ten minutes until
the eggs are delicately cooked in the
steam Season with salt and pepper and
serve with hot, crisp toast
omelet With Asparagus Tips.
Cut two inches off the tops of one
bunch OF asparagus, wash and boil care
ful'y till tender. or you may use canned
asparagus tips. For the omelet break
into bowl four fresh eggs, add pinch
OF salt, dash Of pepper and four table
tor 70
with silver fork Put on brisk fire
a very smooth frying pan. in which heat,
but not brown, one teaspoonful Of butter
Pour the beaten eggs into the pan and
after few seconds the fold will form
it will form again quickly. and after the
third forming the omelet is sufficiently
done to receive the asparagus tips. which
should he poured in the center. Have a
hot platter ready, slip the omelet half
way In the platter the other half near
the handle will fall over and envelop the
asparagus Garnish the omelet with as
paragus IL desired.
omelet Soufie.
Beat the yolks of three eggs until thick
and the whites until stiff. Add yolks to
whites with one-haif teaspoonful of pow
lemon. Put together carefully and heap
by the spoonful into buttered dish or
into buttered paper cases. with powdered
sugar. and bake in a moderate oven about
twelve minutes. or until a golden brown
Serve a once.
Ok Eyes.
Eggs prepared in this English fashion
make an attractive breakfast or luncheon
dish Cut rounds of rather fresh bread
and scoop out an opening in the center
large enough to accommodate broken
egg Dip the rounds Of bread in melted
butter and arrange in a casserole or bak-
ing dish that can appear upon the table.
Pour over them a little sweet cream or
milk, just enough to moisten slightly, but
not enough to make them soggy. Care
fully break raw egg into each bread
ring, taking pains not to disturb the yolk,
add a little drop of milk to each and sea
son with salt, pepper and minced parsley.
Bake in a moderate oven until the whites
are firm Serve very hot, with an accom-
paniment of water cress, fried tomatoes
or asparagus tips. II change Is de-
sired from time to time in the service of
these ..ox eyes the bottom bread cups
may be first sprinkled with grated cheese.
minced ham or mushrooms before the
eggs are dropped into their nests.
EMMA PADDOCK TELFORD.