| OCR Text |
Show THE C JO KINO SCHOOL. dr. l-nnrakra. Mix two ounces ot ground rlco with two ounces of flour; mix tmoothly with two eggt and half a p'at ot milk. Keep tho batter very smooth and beat It well, grease a small frying fry-ing pan well, pour In about a teaspoon-ful teaspoon-ful of tho batter; run It quickly over the bottom ot the pan and fry a golden brown an both tides. Spread with tome nice Jim nnd roll up; repeat re-peat until tho batter It utrd up. Til look ljll. A simple way of cooking quail In tbo chafing dish Is to split the birds In two lengthwise, then put In tho chafing chaf-ing dish. In which two tabletpoontult of butter hate been melted and aro Just beginning to color. Cover tho blrdt and cook fire mlnutet longer. Add a bait cup of seasoned broth or ttock, a heaping tabletpnonful of currant cur-rant Jelly, a tablctpoonfiit ot mushroom mush-room cattup, a half tabletpoonful onion Juice, nnd celery salt and white pepper paprika to tatte. Many advlto tho addition, also of n gill ot port or clirct. hut that Is a mitter ut tatto. OkiIoiio Kr. Take n flat fireproof dlili suitable for eggs and grease It liberally with butter, but-ter, on thlt lay some very thin sllcci of bread. Cover the bread with thin tllcet of toft, mild cheese, scatter a few finely powdered herb with pepper pep-per and salt over nil Then break tome eggt and drop very carefully, tide by tide, on the cheeas till nil underneath un-derneath It covered !ut tho dlth on tho stove and Ut Ut eontentt cook steadily until tho eggt nre quite set. |
