The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-06-06

I LQtCk ana tC1S<1AAy1k 49, -.
ues; add seasoning.
The eggs can be hard boiled anc
ehelled while getting dinner the
nfeht before, then it Will take only
a few minutes to prepare IN the
morning.
rounds of toasted bread.
I IL cups milk
1-2 teaspoon Ialt.
A pinch OF pepper and a little
grated nutmeg.
Beat the eggs until light: add salt.
pepper and nutmeg and 1-2 cup OF
milk; put into saucepan over slow
fire and cook. stirring all the time
until set: put I cup Of milk on to
boil: add I tablespoon thickenine
and 1 teaspoon butter; boil two min
utes. Put the toast on hot platter
and pour over the thickened milk:
place the fluffy cooked eggs on pieces
OF toast, which makes s yellow
rounds with white halo a little
onion juice may be added for those
who like It
- Eggs Goldenben-
/ cup Of cold rice
/ teaspoon salt, little pepper.
l-2 cup finely cut onion
rounded tablespoons bacon drip
pings or oil ~.
Put drippings into pan. add onions
and fry a few minutes, but do not
brown; put in rice, salt and peppers;
heat through. Beat the eggs until
well mixed. and pour over the rice;
keep stirring until the eggs are
cooked. Se1ve on hot dish and sprln-
kle with chopped parsley This can
Of
around the edge
Danodn Eggs.
8 cups boiled rice
eggs.
! cup hot milk
1 teaspoon salt, a little pepper.
/ tablespoon grated onion.
The rice is boiled as usual and
spread evenly on an earthen plat
ter; pour the milk over the rice, and
with bottom OF cup make 6 places
large enough to hold egg each;
then the eggs are separated. whites
beaten until dry, yolks beaten until
mixed; add seasoning and onion, and
then fold the yoIks into the whites
moderate oven 10 minutes, or until
dry, yo1ks beaten until well mixed;
add seasoning and onion, and then
fold the yolls into the whites and
put in the s cavities; place in mod
crate oven 10 minutes, or until the
egg is set. but not brown. Dust with
salt and pepper Jelly can be served
with this dish. The cup Of rice can
be boiled the day before. which
makes rs cups after boiling Next
morning put in strainer and pour
boiling water over. the rice to neat.
Daisy Eggs.
eggs.
6 rounds OF toast
1-2 cup of milk
L. teaspoon salt.
A little pepper
Butter the toast and put on plat
ter or plate, which can be put IN
the oven. Separate the eggs. leav-
ing each yo1k separate in small
dish: beat the whites until light;
then pile the whites on the buttered
toast, which has been dipped in cold
milk; with the back Of a spoon, make
an impression in the white of egg
and put yolk in each; put In hot
oven 3 minutes, or until set or baked
to ones liking. Dust with salt and
pepper and serve at once.
All members of the family must
come to the breakfast table at one
time. This is a very attractive dish
Egg MiSnonette.
a very attractive dish and one
that any child can prepare. For this
we will use
s eggs
5 tablespoons finely chopped soul
lion, half. the. green top
/ tablespoon cut parsley
Pinch OF pepper.
tablespoon bacon driopings or 1
teaspoon OIL
Put the drippings into pan; break
the eggs into bowl. but do not mix;
add salt and pepper. pour into hot
pan and with fork mix lightly until
the eggs are set, which makes yellow
and white streaked. One must be
careful not to disturb the yo1k until
the egg is set. Serve on toast and
sprinkle with scu1lion and parsley.
EgSs-The Bright Side Up
IS eggs.
2 cups creaa sauce, seasoned and
favored with nutmeg OF onion
Put the cream sauce in shallow