Beat up four eggs as you would for an omelet and put with it four tablespoonfuls of butter, salt and pepper. Stir these well with a spoon. As soon as the eggs begin to stick beat them hard, and when thickened serve immediately. R. Manda Myers.
Two tablespoonfuls of butter, two small onions (minced), two dessertspoonfuls of curry-powder, two tablespoonfuls of flour, one-half pint of veal or chicken stock, two tablespoonfuls of cream, six hard-boiled eggs, cut in slices. Put into chafing dish, butter and onions and cook until they begin to brown; stir in the curry-powder, mix well and add flour, stirring quickly all the time; then add the stock or a tablespoonful of fluid beef dissolved in boiling water. When the mixture has simmered for ten minutes add cream and eggs. When hot, serve. N. J. A.
Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of parsley, one-half dozen of minced mushrooms, one-half pint of white stock (veal or chicken), one-half dozen of hard-boiled eggs (sliced). Put the butter into the chafing dish; when melted add flour (stirring constantly), parsley, cut fine, mushrooms and stock. Simmer five minutes and add eggs; boil up once and serve hot. F. H.
Three eggs, butter the size of a walnut, one-half of a can of tomatoes, one-half of a small onion, cut in fine pieces, small tablespoonful of flour, salt and red pepper to taste. Stew the tomatoes and onion together in the chafing dish for five minutes, then stir in the butter and flour made into a paste. Add the eggs, which have been broken into a bowl and stirred lightly with a fork. Add seasoning, then stir constantly until rather thick and take away from the boiling water at once. Serve on hot buttered toast. L. P. Miles.
One-half of a cupful of cold boiled macaroni, two tablespoonfuls OLE canned mushrooms cut in slices, three eggs, butter the size of a walnut and one-half cup of milk, salt and pepper to taste. Heat the milk in the chafing dish, add the butter, then the eggs, which have been well mixed together, then the macaroni, mushrooms and salt. Stir over the boiling water six or eight minutes. Serve with hot milk biscuits buttered. H. B.
Four eggs, one teaspoonful of butter, four tablespoonfuls of milk, Put butter in the chafing dish and when it is heated pour in the eggs after thoroughly whipping them with the milk. When cooked roll the edge quickly over until all is rolled up. Georgiana LaP,
Five hard-boiled eggs, butter the size of a walnut, one-half pint of milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a dash of dry mustard. Take one spoonful of olive oil, salt, red and black pepper; mix the yolks, the mustard, olive oil and condiments together in a bowl with the back of a silver spoon till smooth. Put the milk, the butter with which the flour has been mixed, the whites of the eggs cut up very fine, and the salt, all into the chafing dish. Stir steadily till boiling hot. While attending to this, let some one spread thick over slices of buttered toast the paste, then the cheese, and last the hot white sauce and serve. Delia Martin.
Put a piece of butter the size of a walnut in the chafing dish. Lay in several slices of chipped beef and cover for three minutes. Have three eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring all the time from the bottom. A little finely chopped lettuce is an addition. Mrs. A. Trall.
For vegetable salads, see Part II.
SALADS of some kind have been used since the earliest times, but only within the last few years has the real salad grown into general favor. In ancient days salads were eaten as a sort of introduction to the heavier dishes that garnished the table; now, they are eaten after the meat course, or as the main course for the Sunday night supper. Like soups, salads are of two kinds: those made with meats and those made without. In order that each may come in its proper place we give here the recipes of only those salads which are made of meats.
Meat of all kinds should be cut into small dice or picked apart with a fork and should be piled in fancy shapes on a platter - the mayonnaise then spread over them, after which they are garnished with tiny lettuce leaves, slices of lemon, hard-boiled eggs, capers, etc.
Cut some cold boiled sweetbreads into small dice, place them in a salad bowl and add some chopped boiled potatoes and a small quantity of celery cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce.
Mrs. A. T. Hicks.
Put two heads of celery cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt and boil for five minutes. Take out and put the strained liquor from one dozen oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters and cook slowly for a few minutes until done, take out and turn them into a basin to cool; add a little oil and vinegar to the celery and cabbage, spread some of it on a dish, lay on the oysters, cover with the remainder of the mixture, and over this pour a little mayonnaise sauce and serve. Mrs. J. M. Booth.
Take fresh dandelion leaves, wash in several waters, drain and arrange in a salad bowl; season with salt and pepper. Break into small pieces two slices of bacon and fry on the fire until done, then add the fat and all to the salad. Pour into the pan two tablespoonfuls of vinegar and let it heat, then pour it over and serve. Country Girl.
Thoroughly wash and drain some nice lettuce leaves, break apart and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce and pour on top a cup of cooked, but cold, peas. Prepare a plain salad dressing with oil and vinegar and season with pepper and salt. Pour the dressing over the salad, and serve. Juliet.
Combine one pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg chopped fine and one tomato cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing.
Wash and drain some heads of chicoree, and arrange in a mound in the middle of a dish. Peel some rather large tomatoes, divide them in sections and place them around the chicoree. Boil some eggs hard; when cold cut them in halves, scoop the yolks out carefully, being careful not to break the whites and put them in a mortar. Pick some shrimps or lobster, put them in the mortar with the yolks and pound to a paste. Fill the hollow of the whites with paste, level it off at the top and arrange them around the tomatoes. Season the mixture with salt and pepper, pour over the salad some mayonnaise dressing and serve without delay.
A salad can be made of any kind of cold fish mixed with pickled gherkins or any other kind of green pickle. Oysters or shrimps may be added to the other fish, which should be separated neatly into flakes, and the whole moistened with a salad cream. Garnish with slices of lemon and some parsley. Mrs. Hannah Lane.
Mix sardines with some hard-boiled eggs chopped fine, add some chopped parsley and lay over the top some sliced lemon; garnish with lettuce, chopped fine and wet in vinegar. Mrs. L. A. Houston.