EASTER DISHES.

New Zealand Graphic, Volume X, Issue 13, 1 April 1893, Page 310

EASTER DISHES.

An ancient writer explains the use of the egg at Easter as an emblem of the Resurrection as follows : * An emblem of the rising up out of the grave, in the same manner as the chick, entombed as it were, in the egg, is in due time brought to life.’ There is scarcely an article of food which can be converted into so great a variety of delicious dishes as the egg. Some French cooks claim that eggs may be cooked in over five hundred appetizing ways. The following recipes may prove new to some housekeepers. Egg Soup.—Cut into bits an onion, a head of celery, and two potatoes ; place in a saucepan, with a teaspoonful of Hout and a tablespoonful of butter. Stir occasionally until a yellowish brown ; then add two quarts of water, two teaspoonfuls salt and a sprinkling of pepper. Boil gently until the vegetables are well done. Have six eggs well beaten. Remove the soup from the fire for a minute or so ; mix a cup of it with the eggs ; then add this mixture to the soup ; return it to the stove or stir until it begins to thicken, but it mnst not boil or eggs will curdle. Baked Eggs.—Break as many eggs as desired into a well-buttered dish. Sprinkle with pepper, salt, and bits of butter. Add half a tablespoonful of cream for each egg. Bake in the oven until sufficiently hardened. Serve hot. Omelet.—Six eggs, with yolks and whites beaten separately ; one tumblerful of new milk, reserving one-fourth, into which stir one tablespoonful of Hour until perfectly smooth. When the milk boils add the thickening, also salt, pepper, and a tablespoonful of butter. Put aside to cool. Then stir in the yolks and lastly the whites. Pour into a hot, well-greased skillet, and cook in the oven.