Grate the thin rind of two lemons, pound them well with two table-spoonfuls of finely-sifted sugar and four tablespoonfuls of potato which has been boiled until it has become floury. Stir in two tablespoonfuls of clarified butter and when smooth add the yolks of two and the white of one egg. Line tart tins with a light crust, rather more than one-half fill them, and bake in a quick oven. It takes about twenty minutes to do them. Mrs. Fronie Evans.
One ounce of butter, the juice and rind of two lemons, two tablespoonfuls of sugar, a well-whipped egg. Mix well and place on back of stove to get thoroughly heated, but not boil. Then add a teaspoonful of grated cheese to each quantity placed in patty pans, and bake quickly.
Mrs. S. Thwait.
Take two tablespoonfuls of flour, one pint of milk and boil to a paste. When cool add one-half of a pound of grated cheese, four eggs, three tablespoonfuls of sugar, a piece of butter the size of a walnut, salt, and one-quarter of a pound of dried currants that have been washed and drained. Mrs. A. Hill.
Mix one tablespoonful of ground rice smoothly with two tablespoonfuls of milk and one-quarter of a pint of boiling milk. Stir the mixture three or four minutes till thick, adding an ounce of butter and four large lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of three eggs, well beaten, and a dessert-spoonful of lemon juice. Line some patty pans with a puff paste, three-parts fill with the mixture, and bake in a quick oven. The cheesecakes may be dusted over with powdered cinnamon or grated lemon rind before being baked. F. E. P.
Boil one-quarter of a pint of milk and stir into it till melted one ounce of butter. Pour it upon one-half of a teacupful of fine bread-crumbs. Soak a few minutes, add one-half of a teacupful of grated cheese, the yolks of two eggs, and a little salt. Butter a souffle tin, and tie round it, to make the sides higher, a band of buttered paper. Just before putting the souffle into the oven, dash in the whites of three eggs which have been whisked to a firm froth. Bake in a quick oven till the center is firm, and serve. Mrs. Scoville.
The ingredients are one-quarter of a pound of grated cheese, two eggs, three tablespoonfuls of butter, one tablespoonful of vermicelli, one-half pint of milk, one-half teacupful of bread-crumbs. Boil the vermicelli in the milk and pour over the bread-crumbs in a pie dish. Melt the butter and stir it in. Beat the eggs and add with salt and pepper the vermicelli and cheese, beating briskly the whole time. Add a teaspoonful of baking-powder and bake in a quick oven for one-half hour. Serve at once.
Beat one egg a little, add a teaspoonful of melted butter, one tea-spoonful of cheese grated fine, a little salt and pepper. Melt another tea-spoonful of butter, add the mixture and cook until dry. Do not stir it. Roll the omelet, and sprinkle with grated cheese. B. A. Thwing.
Three eggs, four tablespoonfuls of grated Parmesan cheese, one ounce of butter. Beat the eggs well and stir the cheese into them; season with salt, pepper, and mustard. Melt the butter in an omelet pan, and when hot pour in the mixture. Proceed as in plain omelet.
THERE is probably no one article of food that enters so frequently into the composition of dishes for the table as do eggs. Their value as food is well known, the nutriment in them as well as their ease of digestion entitling them to be considered as one of the most useful articles for daily use. In some households they are the principal breakfast dish, and the variety of ways in which they can be used greatly enhances their value.
The "candling" process consists in looking through the egg at a light, or holding it between you and the sun. If it shows up clear and spotless so that the yolk can be perceived, it is good, otherwise, it is not; also, in shaking an egg, if it makes a sound it is not a good egg and should be rejected.
By this simple process eggs are lighter for delicate stomachs than by plunging them into boiling water. Heat a basin with boiling water till it is thoroughly hot; then turn off the water and put the eggs to be cooked into it, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, pour this over the eggs, and cover the basin to prevent any steam from escaping. In twelve minutes they will be perfectly cooked. B. A. Cook.
Break one-half dozen eggs into separate cups, and have ready a well-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat from escaping, and set it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt and serve with fried ham or sausages. It takes four minutes to set.