New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-20
Try These Unusual Egg Recipes

feathery parsley, sliced stuffed olives
and eapers; cover with little more of
the Jelly and again allow 1t TO harden.
Continue adding layers of the ingre-
dients and jelly until the mould is
filled, being careful that each is firm
before the next is added. Allow it to
stand on the ice for at least twelve
hours, and when ready to serve I'M
mould, cut in slices and lay on crisp
heart lettuce leaves, garnish each sic,
with a rosette of thick mayonnaise
dressing pressed through pastry tube.
Eggs a la Espanol.
Boil three eggs for twenty minutes,
cool in cold water, she'll and chop not
too fine. Prepare rich cream sauce
by melting in a saucepan two table
spoonfuls Of butter; then blend in two
tablespoonfuls of -four, and very grad
ually add one cupful and a half Of
milk. Stir constantly until the sauce
thickens and boils, and add half tea
spoonful of salt, one tablespoonful OF
finely minced pimentos, one large cup
full Of grated cheese and the eggs. Cook
until the cheese is melted, and serve
on rounds of hot, crisp toast
Picked Eggs,
A very good egg dish for picnic sup
per or luncheon is prepared as follows:
Place in an agateware saucepan one
pint Of vinegar, and add half tea
spoonful of whole cloves, one blade OF
mace, one broken stick Of cinnamon
one teaspoonful of alispice, half tea
spoonful Of salt and a tablespoonful OF
pepper. Simmer the spices and vine
gar for ten minutes. Boil four or FIVE
eggs for twenty minutes, cool in cold
water and remove the shells. Place the
eggs in a fruit jar and pour the boiling
hot vinegar over them. The eggs should
stand in the spiced vinegar for at least
thirty-six hours before using; If one
or two sliced beets are cooked with the
vinegar 1t will impart delicate pink
color to the eggs. Eggs prepared by
this method are very desirable for sal
ads or sandwiches.
Tomato Eggs with Asparagus Tips
Beat the whites and yolks separately
Of four eggs and add to the yolks half
a teaspoonful Of salt, a saltspoonful
of celery salt and four tablespoonfuls
Of tomato catsup. Then fold In the
whites of the eggs and turn into fry
ing pan in which has been melted two
tablespoonfuls of butter. Have the
heat very moderate and stir constantly
with a fork. When the eggs begin to
thicken stir in one cupful Of cooked
asparagus tips and continue to stir I'M
Ill the whole is light, creamy mass
Heap in the centre of a chop platter
and surround with a border OF crisp
slices of cooked bacon,
Fried Eggs with Ragodt of Mush-
rooms.
This is an especially delectsble dish
and is very easy TO prepare. Skin hali
a pound of fresh mushrooms, and II
thew are very large cut them into
slices. Chop one small green onion and
half a bunch of parsley very fine. Melt
one scant ounce of butter in sauce
pan, add the parsley and onion, with
half a teaspoonful OF vinegar, few
grains each of sugar and grated nut
meg, the mushrooms, and pepper and
salt TO taste. Cook over moderate
heat for ten minues, stir in one egg
volk that has been lightly beaten with
half a tablespoonful of cold water, and
spread the ragout on slices OF crisp
buttered toast. Lay a neatly fried and
trimmed egg on each toast slice and
parnish with sprigs Of parsley.
Cheese Souffle.
Crate half a pound of American
cheese and beat it with three table
snoonfuls Of softened butter and the
volks Of four eggs. Take the inside
crumbs from French roll, soak them
IN quarter of a pint Of milk and then
heat into the egg yolks and cheese
MIXTURES. Season with half tea
,noonful Of salt, a very little cayenne
pepper and fold in the stifly whipped
roo whites. Pour into a deep buttersd
.ouffle dish and bake for half an hour
IN a moderately hot oven. Serve snme-