EGG FOR AN INVALID.
Put two tablespoonfuls of boiling water in a sauce pan on the stove;
break a fresh egg into it; stir briskly until the egg is slightly set,
but not at all stiff; season with salt, and a little pepper. Serve at
once on a thin slice of buttered toast.
SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out
yolks, and cream, or mash fine. Then take sardells, and remove the
backbone; mash fine, and mix with the yolks of eggs and a little red
pepper, and fill the whites of eggs with the mixture. They are fine
for an appetizer. Sardells are a small fish from three to four inches
long, and come in small kegs, like mackerel.
STUFFED EGGS.
Boil eggs for twenty minutes; then drop in cold water. Remove the
shells, and cut lengthwise. Remove the yolks, and cream them with a
good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste.
SALADS AND SALAD DRESSING.
"To make a perfect salad, there should be a spendthrift for oil, a
miser for vinegar, a wise man for salt, and a madcap to stir the
ingredients up, and mix them well together.
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