Capital city recipes

DRESSED EGGS. Take any number of eggs, boil hard and lay in cold water, peel and divide the whites, cut carefully the long way and lay the pieces in pairs on a dish. Mash the yolks with a small quantity of mustard ; then season highly with salt and pepper, and add a smal] quantity of onion. Make the dressing in small balls, and place in the whites and close neatly as a whole egg. Mrs. K. D. WALKER. EGGS STUFFED AND BAKED. Eggs, . ‘ : { : 1 dozen. MEStLCLE DS) |. : . ‘ ‘ I tablespoonful. Mustard, 5 ’ : : I scanty teaspoonful. Lemon Juice, ; ‘ : ¥% lemon. Cracker Crumbs, . : : I pint. NESE hi) B ; : ‘ ¥% pint. Worcestershire Sauce, . : 1 tablespoonful. Chopped Parsley, . , : I tabiespoonful. Pepper and Salt to taste. Boil eggs 20 minutes, drop in cold water, remove shells and cut carefully across and remove yolks, mash yolks very fine, add mustard ; then butter and milk, crumbs, salt, pepper, parsley, lemon and Worcestershire sauce; mix well and fill whites, spread dish with the mixture, place eggs on it, sprinkle with crumbs and bake a light brown. Before serving garnish with parsley. Mrs. T. KH KENAN. PEANUT SALAD. Remove the skins of fresh roasted peanuts, chop, but not too fine, and add an equal quantity of crisp celery cut fine. Serve on tender young lettuce leaves with mayonnaise dressing. Mrs. HE. E. MOFFITT. TOMATO JELLY. This is very nice to serve as a salad. Stew a can of tomatoes with a small sliced onion, and salt and pepper until reduced one-half; strain through a fine sieve, press- ing the pulp through. To a half pint of this pulp add two or three tablespoonfuls of gelatine that has been soaked in a little cold water for ten minutes ; add a tablespoonful of vinegar and season sharply with cayenne pepper ; turn into a suitable dish to cool that it will set an inch deep or more ; when firm cut into squares and lay on lettuce leaves. Serve with Mayonnaise dressing. Mrs. H. EK. MoFFITr. 24 SALADS AND DRESSINGS. LOBSTER SALAD. Lobster, : : : : ; I can. Lettuce (large head), . : : I Pick out the meat from a can of lobster in pieces not too small, keeping coral separate; cut the lettuce and place on a dish, then put on the lobster, placing coral around the edge. Just before serving pour over the following dressing : DRESSING. Eggs (yolks), : : ; 3 Salad Oil, . : , : : 4 tablespoonfuls. Mixed Mustard, . ; ‘ : ¥% teaspoonful. Vinegar, : : : 4 A little Salt and Cayenne Pepper. Beat the eggs well and add to them the salad oil, dropping slowly and beating hard ; then add the pepper, salt, mustard and vinegar. Mrs. A. M. MCPHEETERS. OYSTER SALAD. Let 75 oysters just come to a boil in their own liquor, skim and strain; cut out the hard part; season the oysters with 3 tablespoonfuls of vinegar, one tablespoonful of oil, % teaspoon- ful of salt, 1-8 teaspoonful of red pepper ; place on ice for two hours; cut up a pint of celery and when ready to serve mix with the oysters, adding a pint of mayonnaise; arrange ona salad dish and garnish with celery leaves. Mrs, T. EK. KENAN. MAYONNAISE DRESSING FOR LETTUCE OR SLAW. 2 tablespoonfuls. Eggs (yolks only). . : ee, Sugar, ; : 3 : é 1 teacupful. Salt, : : , : ‘ I tablespoonful. Black Pepper, . : : : 1 tablespoonful. Mustard, . ‘ : ’ ‘ 1 tablespoonful. A little Cayenne Pepper. ! Vinegar, : ; 1¥% pints. Butter, ‘ ' : : : 1 small teacupful. Celery Seed accordiug to taste. Beat the eggs well and add to them the sugar, salt, pepper and mustard, stirring them well in; let the vinegar come toa boil and add the butter ; pour this boiling hot into the egg, stir- ring constantly ; mix well, and when cold is ready for use. Can be kept for months in a self-sealing can. Shave the heart of a firm white cabbage, put in cold water until crisp, drain welland pour dressing over it. Miss MINNA SMITH. SALADS AND DRESSINGS. 25 STUFFED TOMATOES.