Put a good lump of butter into the frying-pan, and when it hisses sharply, cook the eggs as directed in the last recipe. When done, dish and keep them hot over boiling water. Now put two more tablespoonfuls of butter into the pan, fry brown, then add one table- spoonful of vinegar and a little onion juice with pep- per and salt✪ Fried Eggs with Brown Sauce. Boil the whole together for two minutes, pour it over the eggs, and serve. BASKETS OF OLIVES. Mrs. Seely's Cook Book. First have hard-boiled eggs from the end of which you chip a piece so that the egg will stand. Halve the eggs. Next pound to a paste in a mortar the flesh EGGS. 321 of olives, a quarter as much ham and chicken, batter to help the paste, and the yolks of the whites you pur- BS!£j , --***g> »'"c pail round tht. it may cook evenly. With a fork lift up the bottom layer here and there^ allowing the liquid egg to flow underneath. Keep up the shaking. When the mix- ture is creamy and almost set sprinkle over salt and pepper and with a spatula, or any knife with a flexi- ble blade, begin to roll or "fold^* the omelet, then turn it out quickly on a heated dish. The cooking from start to finish should not take over three minutes, if as long. It takes practice to do this rightly, but the 320 KIRMESS COOK BOOK. POACHED E0G8. Marion Harland. TK^ hPftntir of A nofl^hed effff ifl tfli Jtiavfi the YOlk EGG CUTLETS. Mrs. William Brinkerhoff, One cup milk/six hard boiled eggs, two tablespoons flour, one of butter, one tablespoon chopped parsley, one-half teaspoon onion juice, one-half teaspoon salt, one-half teaspoon pepper✪ Egg Cutlets. Chop eggs fine. Boil milk, add it to butter and flour whicb have been thoroughly mixed. Stir constantly until very thick. Remove from fire, mix in all other ingredients, and set away rntil cold. Form into small cutlets. Dip in egg and ei\d crumbs. Fry in very hot fat. USE ROYAU BAKING POWDER, spoonful of vinegar and a little omon ]uice witn pep- per and salt. BoU the whole together for two minutes, pour it over the eggs, and serve. BASKETS OF OLIVES. Mrs. Seely's Cooh Booh. First have hard-boiled eggs from the end of which you chip a piece so that the egg will stand. Halve the eggs. Next pound to a paste in a mortar the flesh EGGS. 821 of olives, a quarter as much ham and chicken, batter to help the paste, and the yolks of the whites yon pur- pose to use as baskets. Having well mixed these, stand the whites in a dish, fill up their hollows with the mixture, heaping it high and rounding it over mountain form with a spoon, drop over the baskets any piquant sauce you like, and serve. In the mixture allow about three olives to two OMELETS.

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Put a good lump of butter into the frying-pan, and when it hisses sharply, cook the eggs as directed in the last recipe. When done, dish and keep them hot over boiling water. Now put two more tablespoonfuls of butter into the pan, fry brown, then add one table- spoonful of vinegar and a little onion juice with pep- per and salt. Boil the whole together for two minutes, pour it over the eggs, and serve. BASKETS OF OLIVES. Mrs. Seely's Cook Book. First have hard-boiled eggs from the end of which you chip a piece so that the egg will stand. Halve the eggs. Next pound to a paste in a mortar the flesh EGGS. 321 of olives, a quarter as much ham and chicken, batter to help the paste, and the yolks of the whites you pur- BS!£j , --***g> »'"c pail round tht. it may cook evenly. With a fork lift up the bottom layer here and there^ allowing the liquid egg to flow underneath. Keep up the shaking. When the mix- ture is creamy and almost set sprinkle over salt and pepper and with a spatula, or any knife with a flexi- ble blade, begin to roll or "fold^* the omelet, then turn it out quickly on a heated dish. The cooking from start to finish should not take over three minutes, if as long. It takes practice to do this rightly, but the 320 KIRMESS COOK BOOK. POACHED E0G8. Marion Harland. TK^ hPftntir of A nofl^hed effff ifl tfli Jtiavfi the YOlk EGG CUTLETS. Mrs. William Brinkerhoff, One cup milk/six hard boiled eggs, two tablespoons flour, one of butter, one tablespoon chopped parsley, one-half teaspoon onion juice, one-half teaspoon salt, one-half teaspoon pepper. Chop eggs fine. Boil milk, add it to butter and flour whicb have been thoroughly mixed. Stir constantly until very thick. Remove from fire, mix in all other ingredients, and set away rntil cold. Form into small cutlets. Dip in egg and ei\d crumbs. Fry in very hot fat. USE ROYAU BAKING POWDER, spoonful of vinegar and a little omon ]uice witn pep- per and salt. BoU the whole together for two minutes, pour it over the eggs, and serve. BASKETS OF OLIVES. Mrs. Seely's Cooh Booh. First have hard-boiled eggs from the end of which you chip a piece so that the egg will stand. Halve the eggs. Next pound to a paste in a mortar the flesh EGGS. 821 of olives, a quarter as much ham and chicken, batter to help the paste, and the yolks of the whites yon pur- pose to use as baskets. Having well mixed these, stand the whites in a dish, fill up their hollows with the mixture, heaping it high and rounding it over mountain form with a spoon, drop over the baskets any piquant sauce you like, and serve. In the mixture allow about three olives to two OMELETS.

Kirmess cook book