Norwich bulletin., 1916-07-08
INVITING sUMMER DISHES.

Dear Social Corner Sisters: I am l fond of books so hope Book Lover will l write again.
 1 Here are 8 few novel egg dishes: | Creamed Fish in Cucumbers-To one and one-half cups of fa.ked fish add
 one cup of rather thick, well seasoned 1 white sauce very smoothly blended. 1 Cut three large Cucumbers lengthwise 1 and remove the Centers; drop these l into hot water and leave until they are 1 thoroughly heated, and then wipe them | dry inside and out. Put the fish into | them and serve them on small plates, with little watercress, lettuce or par l sley under each. The cucumber will | flavor the fish just enough to make | it palatable. If the lettuce is large, cut | into ribbons.
 | OK Eyes-Cut rounds of bread. toast l them to a pale brown, dip in hot milk, l butter generously and place on a but 1 tered baking sheet. Separate the yOlks 1 and whites of as many eggs as there l are rounds of toast, add pinch of salt i to the whites, whip to a dry frOth and | pile high on each toast round, make a | depression in the center, drop in @ | yOlk sprinkled with salt, pepper and a 1 piquant table sauce, top with q piece of i butter and put in Q brisk oven to cook.
 Breakfast Esg Dish-Line a pie plate ] with thin slices of cheese and pour ! over it One-half cup of cream smoothly ' and a tiny speCk of red pepper Care ] fully break six eggs into it so they | will keep their shape, pour the balance | of the cream in and bake for ten min utes. The melted cheese will thicken l the cream.
 Egg VermicelIi-Add to one pint of l boiling milk two level tablespoons of | butter rubbed into one tablespoon of | flour; stir till creamy, adding a pinch l of salt. Boil one egg for each persons l for twenty minutes, rub the yOlk 1 through a sieve, chop the whites very ] fine, have slices of hot buttered toast | ready, stir the whites of eggs into the | sauce, pour over the toast, heap yOlks
 on top and serve.
 Egg Soup--One quart of good chicken l stock, one cup of cream. one teaspoon | of salt, one saltspOOn of pepper; pour i it boiling hot on the beaten yolks of 1 four eggs, diluted with One-half cup of | cream. Reheat and serve at once in | bOuillOn cups
 Eggs a Ia Coldenrod--AIelt one table l spoon of butter in saucepan, add one ] tablespoon of flour, then thin gradually with three-fOurths cup of milk: stir until thick, then ada half teaspoon | Of salt, one-fcurth teaspoon of white l pepper and the chopped whites of four l hard boiled eggs. Cook all together one i minute and pour over three slices of ] toast rub the yOlks through a sieve | over the tops and send to the table | very hot
 Filled Eggs-lIash the volks taken | from hard boiled eggs with folk, | add minced whitefsh and seasoning of | salt and pepper. Stir the mixture to a | paste with @ little cream and refill the | cavities in the whites with the paste; l the hard boiled eggs should be cut l crosswise. Roll the halves in fine bread
 crumbs, then in egg again and finally l in crumbs, fry q golden brown and l serve at once.
 i Spanish Poached Eggs-Heat a fry l ing pan slowly and melt in it a table | spoon of salt, a small quantity of pep l per, a small finely minced onion, some 1 parsley and sweet herbs. Drop in the eggs, one at a time; do not stir, but l let them brown a little: turn carefully ! and brown on the other side. Serve l hot.
 Hoping these recipes may be found helpful, I remain, with best wishes to all.
 EASTER JTT,Y