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Show ' i Mary's Kitchen I v . Egirs for breakfast! This year biddy-hen is doing her bo; and the supply sup-ply of eggs is large, so ocrybody can servo eggs lavishly. Theso recipea may ho Just whit you've been loolclng for. BREAK! tST I (.'.s Four eggs. 2 tablespoons butter, 1 tablespoon flour, 1-4 teaspoon salt, 1 cup milk. parsle, paprika Melt butter without bubbling St!r in flour. When smooth and well mixed mix-ed slowly add milk, stlrrlnsj constant-1 ly. Season with salt and a few grains of pepper. Butter custard cups or ramlklns. .Put two tablespoons of the sauce In the bottom of each cup. Add an egg. being careful to keep the .yolk unbroken. Cover with 2 .tablespoons of sauce. Set In a pan of hot water and bake in a hot oven for fifteen minutes. Sprinkle with paprika. Garnish with parsley, EGG OEMS. Two cups bread crumbs, 1-2 teaspoon tea-spoon salt. 1-S teaspoon pepper, eggs hot milk, butter. HOlSten bread crumbs with hot. milk. Add one egg an!! salt and pepper .md mix thoroughly. Heat gem irons and butter well. Put a spoonful of the mixture in each rinjc. add an egg, dot with bfts of ter and bake ten minutes In a hot oven. EGGS I V ( OQITLTF. Cut slices of bread about one and One-half Inches thick With a largo biscuit cutter cut rounds of bread and with a smaller cutter cut halfi through each slice in the centor. Cut out this smaller round, making' a sort of patty shell. Dip in melted biute;- and brown In a hot oven. J Arrange these on a fireproof platp ter. Drop in ea'ch cavity an egg,' being careful not to break ihe yolk, i Pour over and around the following LUCe The proportions aro for four servings. ' Four tablespoons butter. 2 table-spoons table-spoons flour. 1-2 teaspoon salt. 1-S teaspoon pepper, 2 cups milk, 1 egg yolk, l tablespoon gruted cheese. Men butter, stir in flour and slowly udd milk, stirring constantly Season with salt and pepper and cook five minutes. Add cheese and i cook over hot water till cheese Is melted Remove, from fire and stir in unbeaten egg volk. ORANGE OMELET. Pour eggs, i tablespoon powdered sugar 1-8 teaspoon sail, 2 tablespoons table-spoons orange Juice, 1 tablespoon 1 prated orange peel, 2 tablespoons hot water. 1 teaspoon butter, orange marmalade. Beat whites and yolks of eggs separately. Add salt, BUgar, rind, orange juice and hot water to yolks and beat with a dover beater till, thick and lemon colored. Beat whites of eggs with a whisk till stiff and dry.' Cut and fold into first mixture until the whites have absorbed the yolk mixture. Heat omelet pan and butter sides and bottom. Pour in omelet mixture Cook over a slow even fire until tho omelet is puffy. Then finish in a hot oven. Spread h ilf pi the top with orange. Foil and turn onto a hot platter, (Copyright. 1922. N'EA Service ) |