Cut twelve slices of bacon very thin, and fry until crisp ; take them out and keep hot in the oven. Break six eggs✪ EGGS AND BACON separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried sippets of bread placed round. Hash can be used instead of bacon. J. Porter. ONION EGGS. Boil six eggs hard, slice three of the eggs, white and yellow together ; cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover so as to keep hot ; grate the three remaining eggs, mix them with a little salt and a trifle of cayenne pepper; boil up in a little cream✪ ONION EGGS and pour this over the eggs and onions ; delicious. Mrs. M. Fox. CELERY EGGS. Six hard-boiled eggs, let cool and chop not very fine ; one bunch of celery chopped fine, season with pepper and salt, add three rolled crack- ers and one cupful of milk✪ CELERY EGGS ; fry in hot butter. Mrs. T. Webber. EGGS— ATLANTIC CITY STYLE. Soak one pint of stale bread-crumbs in one pint of sweet milk; beat eight eggs very light and mix with the bread-crumbs. Have ready a hot pan, two tablespoonfuls of butter✪ EGGS— ATLANTIC CITY STYLE and pour in the egg mixture; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley. Mrs. Dagett. 186 £GGS, EGGS— COLORADO STYLE. Take one cup of bread-crumbs and soak in one cup of milk. Bear five eggs very light and stir with the soaked crumbs, beating five minutes. Have ready a saucepan in which is one tablespoonful of butter✪ EGGS— COLORADO STYLE, thoroughl> hot; pour in the mixture, season with pepper and salt and quickly stir with a fork for three minutes. Serve at once. A. C. M. STUFFED EGGS— A LA HOT SPRINGS. Hard-boiled eggs cut crosswise, the yolks removed and mashed fine; add to yolks two teaspoonfuls of butter, one of cream, two drops of oniop juice, salt and pepper✪ STUFFED EGGS— A LA HOT SPRINGS to taste; mix all thoroughly and fill the eggs with the mixture and put together; with the filling that is left add one well- beaten egg. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. J. I. C. DEVILED EGGS— No. a. One dozen eggs, one-half teaspoonful of French mustard, two heap- ing tablespoonfuls of cold boiled ham, one tablespoonful of olive oil, salt and cayenne to taste✪ DEVILED EGGS— No. 2. Boil the eggs fifteen minutes, then place them in cold water and let stand one-half hour; this prevents the whites from turning dark. Remove the shells and cut lengthwise. Take out yolks and rub to a smooth paste with the mustard and oil, then add the ham, salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture and serve on water-cress. A. P. C. Raping dish ^ AND RECIPES FOR SAME HOW TO PREPARE A MEAL WITH A CHAFING DISH AND KETTLE. MANY times a host or hostess feels called upon to set forth an appe- tizing yet quick meal. Oftentimes, too, persons require a late luncheon, something just before retiring, or something upon their return after an evening out. On all such occasions, a chafing dish is indispen- sable and can be used quite as elegantly by a gentleman as a lady. Perhaps you desire to ask what chafing dish to get — well, there are a number that are good but I prefer the one made by S. Sternan & Co. It is simple and is fitted out with the asbestos lamp, enabling one to increase or diminish the heat.

AI-modernized reading of the original text

Cut twelve slices of bacon very thin, and fry until crisp ; take them out and keep hot in the oven. Break six eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried sippets of bread placed round. Hash can be used instead of bacon. J. Porter. ONION EGGS. Boil six eggs hard, slice three of the eggs, white and yellow together ; cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover so as to keep hot ; grate the three remaining eggs, mix them with a little salt and a trifle of cayenne pepper; boil up in a little cream and pour this over the eggs and onions ; delicious. Mrs. M. Fox. CELERY EGGS. Six hard-boiled eggs, let cool and chop not very fine ; one bunch of celery chopped fine, season with pepper and salt, add three rolled crackers and one cupful of milk ; fry in hot butter. Mrs. T. Webber. EGGS— ATLANTIC CITY STYLE. Soak one pint of stale bread-crumbs in one pint of sweet milk; beat eight eggs very light and mix with the bread-crumbs. Have ready a hot pan, two tablespoonfuls of butter and pour in the egg mixture; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley. Mrs. Dagett. 186 EGGS, EGGS— COLORADO STYLE. Take one cup of bread-crumbs and soak in one cup of milk. Bear five eggs very light and stir with the soaked crumbs, beating five minutes. Have ready a saucepan in which is one tablespoonful of butter, thoroughl> hot; pour in the mixture, season with pepper and salt and quickly stir with a fork for three minutes. Serve at once. A. C. M. STUFFED EGGS— A LA HOT SPRINGS. Hard-boiled eggs cut crosswise, the yolks removed and mashed fine; add to yolks two teaspoonfuls of butter, one of cream, two drops of oniop juice, salt and pepper to taste; mix all thoroughly and fill the eggs with the mixture and put together; with the filling that is left add one wellbeaten egg. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. J. I. C. DEVILED EGGS— No. a. One dozen eggs, one-half teaspoonful of French mustard, two heaping tablespoonfuls of cold boiled ham, one tablespoonful of olive oil, salt and cayenne to taste. Boil the eggs fifteen minutes, then place them in cold water and let stand one-half hour; this prevents the whites from turning dark. Remove the shells and cut lengthwise. Take out yolks and rub to a smooth paste with the mustard and oil, then add the ham, salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture and serve on water-cress. A. P. C. Raping dish ^ AND RECIPES FOR SAME HOW TO PREPARE A MEAL WITH A CHAFING DISH AND KETTLE. MANY times a host or hostess feels called upon to set forth an appetizing yet quick meal. Oftentimes, too, persons require a late luncheon, something just before retiring, or something upon their return after an evening out. On all such occasions, a chafing dish is indispensable and can be used quite as elegantly by a gentleman as a lady. Perhaps you desire to ask what chafing dish to get — well, there are a number that are good but I prefer the one made by S. Sternan & Co. It is simple and is fitted out with the asbestos lamp, enabling one to increase or diminish the heat.

Records on this page

EQQ OMELETTORTILLA WITH FRENCH BEANSEGGS AND BACONONION EGGSCELERY EGGSEGGS— ATLANTIC CITY STYLEEGGS— COLORADO STYLESTUFFED EGGS— A LA HOT SPRINGSDEVILED EGGS— No. 2

The national course in home economics