The Bamberg herald. [volume] (Bamberg, S.C.) 1891-1972, 1915-02-04
MARY TRIES HOUSEKEEPING.
And Mother Helps Her Out With
Some Very Tempting Recipes.

ShilAS oo Ill USii, ehiiN SttS4A 'A4NN- ~
to do the same thing, word for word
and dish for dish, everything goes
wrong and Gus says I'm silly to take
so much trouble just for few eats,
as he calls them"
well, Gus is a goose if he doesn't
appreciate your efforts" returned,
rallying to my daughters defence,
and indignant at the mere thought
that any man could question her per-
fections.
"Oh, he appreciates them all right.
that's the trouble" smiled Mary, the
brand new bride. But housekeep-
ing for two is so difficult when there
are so many good things to have and
so many pretty things in which to
serve them
perhaps that's where the trouble
lies, Mary. Perhaps you want to
have too many good things at one
time so as to use some of that fine
china and silver of yours.
well, my plates and spoons and
things are simply begging me to use
them, so what can l do?"
You can use common sense for
one thing, my dear, and use your
pretties each in turn, not all at once,
and by doing so accomplish better
culinary results and at the same
time be a little more considerate of
Gus's pocketbook.
perhaps, so," agreed my little
would-be housekeeper. do tell me
how to do with eggs and anchovy
and bread and custard and such like,
won't you, mother, please?"
What can l do but acquiesce, even
though some of the things she wants
are rather absurd for youngsters
just beginning? However, she is in
earnest, and l may as we'll make a
beginning. So I take her at her
word
Mary, do you know eggs when you
see them? Well, all right, then.
And ham, too? That's good; yes
some of the leftovers will do very
well. Now then, here's what you do
to make
Stuffed Eggs.
Boil half dozen eggs hard. Re-
move 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 a little chopped ham. Fill
the whites with this mixture, heaping
it up in a cone shape. Put the stuff
fed halves on fat dish and pour
over them this dressing: Beat two
egg yolks with half teaspoonful OF
mustard, half teaspoonful of salt
and twelve tablespoonfuls of salad oil
added slowly; then with little vine
gar if necessary.
THAT sounds good" says young
hopeful. 'T'll try it today. think
Gus is rather tired of eggs, but that
doesn't matter. He's good-natured,
sometimes. What about the anchovy
thing. Isn't that bit unusual?'
Unusual, perhaps for you two,
but wholesome all the same. Be sure
and prepare the toast nicely, brown
evenly, and for goodness sake, don't
burn it. Now, then:
Anchovy With Eggs.
Prepare slices of ordinary toast,
butter them while hot and spread
rather thickly with anchovy paste.
Beat the whites and yolks of eggs
separately and pour into a buttered
skillet. Cook like scrambled eggs
and pour over the hot toast. Season
with salt and pepper and serve i'm
mediately.'
"Mother, you're a duck. Gus had
Just better like that or Tl-well
never mind. What next?"
How about bread omelet!
"I never heard of it-oh, yes
have, too. but anyhow | haven't the
least idea how to make it.
"Well, here's the recipe. Try II
and see if you don't like it.
Bread Omelet.
"One slice bread soaked in one cup
of milk, yolks of five eggs, butter
size of walnut, salt and pepper. Mix
all together, then fold in whites that
have been beaten stiff. Pour IN hot
iron spider and bake on top Of stove
until set, then put in oven and brown.
Eggs again! But Gus will just
have to stand for them"
Eggs again? You mean Gus
again. Do leave him out Of your
conversation for one minute even II
you can't get him out Of your
thoughts, Mary. Now get down to
business, please" and I followed my