Show FOR LENTEN FARE Delightful Recipes For Por Asparagus I and Eggs E sS with canned cannoo asparagus tops are prepared in J this manner Into a hot saucepan in which a generous gen rous piece rIece of ot butter has been placed pl ced break six eggs season with salt and pepper and mix mj ii c C The Ivory Cashmere Dressing Gown Gt wn all aU thoroughly cooking for about three minutes then add a bunch of freshly boiled asparagus tops Servo Serve in a hot dish Eggs With Canned Mushrooms Chop Choo Very sary Cry fine canned mushrooms half An AH onion n put In a saucepan on the range with a table of butter and cook slowly for three minutes season with salt snIt pepper and a bu bit bi Sf of fil finel finely lly choPPed Parsley add odd a little white broth and cook for five fie minutes Into six s egg oS cups pour some of this cause break an egg Into each ea h cup and fill fin the cup cu with the sauce Place I the tha egg e g cup in a n un tin dish and bake ha ke In a avery avery avery very hot oven for two minutes Serve at Qt once t Eggs With Celery Sauce Poach J carefully the number of eggs eg t de dO desired desired sired place on a hot bot dish pour celery sauce over them and serve serva very hot To Tomake Tomake Tomake make the celery sauce boil boll a head of ot carefully washed celery for teu ten minutes in a pint of white broth remove from the broth and an 1 cut it up in length pieces and put it back in the broth and boil boll for ten minutes after seasoning with ith salt and pepper White broth is i made niad by b boiling veal for six hours strain it after it is ib cold remove the fat tat When boiling it itis Itis ItIs is seasoned with salt saIt pepper and onion onton juice julee Aspic Eggs A delightful way to cook eggs which makes a very decorative dish for lunch luncheon luncheon eon oon or Sunday evening supper is l in this way U and any MY fancy name can be given to tho the concoction Eggs a la Ia Filipino for example or Eggs a la Ia President Krug Kruger er or Take rake hard boiled eggs and slice oft off the at one end so that the yolk jolk can be taken out Season this with pepper and und salt roU and stir In chopped ruffles rumes and nut out back into the whites hites Cover Coyer tho the eggs with aspic jelly tinted different colors violet yellow pink blue blu red and so on These are harmless preparations for col coloring colori coLoring oring ori purposes The eggs will stand up I on a plate placed on the end which has been bean een cut Cover Coyer with cream In which are a 0 few chopped truffles Or Instead of ot using aspic jelly j l roll the tho eggs i in a bowl in Which Is an nn egg or two well beaten b ten up with a little cold milk n lk then roll rollIn I In fresh bread crumbs and fry try for a few fe minutes in very veo hot fat Take them up I with a skimmer slammer and serve hot i Stale Bread and Eggs Beat four eggs and a pint of milk sunk to together gether gother goth after salting to taste pour it ito o over er a thick slice of rather stale bread which covers Coers the bottom of or a well buttered pan After Atter it Is well soaked pour off oft any of the tho liquid that remains and put puta a dash of ca cayenne enn pepper over ov the bread and a thick mixture made of or Parmesan I cheese and cream seasoned with ith salt I This is to bo be baked in a quick oven and served hot I A Cheese Souffle Frozen cheese souffle is a dainty to set before the queen Whip hIp cream croom half a Q pint say and a gill of o aspic jelly to toa toa iro iJ a stiff froth stir in one and a ounces of ot Gruyere cheese and the same quantity of ot Parmesan season with salt and cayenne oo enne pepper Put the mixture in a afree freezer free and freeze as you rou would Ice cream When Then ready to servo serre cut dt t in ire infancy fancy shapes cubes hearts stars and so soon son on tn n and serve on bits of small salted bis his biscuits bIscuits cults This dish belongs to the th salad course |