SOME WAYS OF USING EGGS

New Zealand Mail, Issue 1507, 17 January 1901, Page 25

SOME WAYS OF USING EGGS

Anchovy Eggs.—Boil three new laid e- s for seven or eight minutes, then throw them at once into cold water. AA T hen cold remcn-e the shells, c-nt each egg exactly in naif, pmce the yolks m a basin, and cut a tiny pieces off the bottom of each white cup that it . may stand" firmly. With, the yok> put a small tea&poonful of anchovy es- A senc-e, the same of minced parsley;-a tiny ; piece of butter and a pinch- of, cayenne Er i Beat these together wftli'a T oik. then fill up the -white:,,cups ; lightly, $ apd sprmkle mmced parsley oVer the top $ bqt the eggs on a bed.of picked, wxtmxess. B Anchovy and Buttered Eggs.-—Preiiafd’~ a Z n \ e h »l e T° f bu i tered , toast two inches by three inches. Spread in each the tndfffihtlv 1 » ol i aH '' hc ‘. Vy paste - Then beat up Ji o ntl> hi a-basin nve or six eggs add cayenne pepper and salt to taste, and pcSr ounro U - PV! 11 jo-noepan in which-one o Pic.. «nd „ had or butter has- been meltin'] U,p r °>' e f the , fire "'ith a wooden spoon II M tl ' e mixrure begins to set, then pour T°av V he t 0a ' S ?, as ? uickiy as Possible! Lav tu o strips or filleted anchovy crossways on each rpece, and serve immediately. * i Anc-hoy.y Egg Sandwiches.—Cut some thin slice* oi white bread and butter- spread one shoe lightly over with anchovy knU ft 6 " tbicklv with finely chopped hard- ,, ■ e SS - cover with another slice of - EWSUS? h ’’ Her ’ a ” d - Th a A tl ?ouee d - SerVe i° n Small friec] crouton®. Ine sauce is made as follows:—Put half an ounce of butter, a good dessertspoonfti] of Cl earn, a little cayenne and salt, with a •" lunch of sugar in a little saucepan, amU stir nut l ! hot, then add half a teaspoomu] ; of Irench mustard, with a teaspoonful of Mt, chutney,. and a little English mustard - - " ' w or good Worcester sauce go next and then the yolk of a raw tine sen, but do not boil again. Now stirm - ® Quantity of cookeu him, all lean " that, has been passed through a minem" in ac h ill 0, or eh opp ed to t]i e fine s t degree* let it hear, then serve over the eggs. These proportions are right for about three eggs, j Devilled Egg.—Poach some eggs, or boil them hard and cut them in ouarters, and mask them with the following sauce: Take eight tablespoonfuls- of gravy or stock, one of ketchup, a _ stock, one of Worcester sauce, 1 of mush- \ room ketchup, a tea spoonful of red currant e,lv or chutney, one of chilli vinegar, a taolespoonful of Marsala, and salt to taste. Thicken with a small dessertspoonful or ground ric-e, bring to the boil* and r use at once. Devilled Eggs with Salad.—Hard boil four eggs; when cold remove the shells and cut them in halves, pound the yolks in a mortar with a tea spoonful of essence of anchovy, the same of French mustard, and enough cayenne to make it very hot ' in flavour; add a piece butter the size of a walnut, then refill file eggs with this , paste, shaping it like a cone, and cutting-,’ oft' the points of the whites to make, the half-eggs stand on the dish. Serve cold, and on a dainty salad. Eggs a la Bechamel.—This makes a nice luncheon dish or entree, and is easily pre-

The Parisians nickname the pawnbroker ffiumt” ; in. this country; he is often. called “uncle.” ■■ ■