The Common sense recipe book

Cut the cheese into thin shavings; butter an egg-dish or a grating-dish (if you have neither use a small stone-china platter) and spread the cheese in it. Upon the cheese distribute in small portions the remainder of the butter; mix the salt, cayenne, mustard and cream, and pour half of the mixture over the cheese. Break the eggs into the dish, and, after pouring over them the remaining liquid, place in an oven, and cook for eight minutes. HGGS A-LA CREME. Six eggs, one tablespoonful flour, one tablespoonful butter, one-half teaspoonful salt, one-half pint milk, pepper to taste. Boil the eggs fifteen minutes, remove the shells and cut them in halves crosswise. Slice a little bit off the bottom to make them stand. Put the butter in a frying-pan to melt, then add the flour. Mix until smooth, add the milk, and stir continually until it boils, add the salt and pepper. Stand the eggs on a heated platter, pour the sauce over and around them. Serve very hot. BAKING POWDER OMELET. By Mis. Miller. Beat up smooth the yolks of four eggs in a dish. Then beat up into a froth with a fork, the whites of the four eggs in another is the oldest brand of Soap in Canada © ctor to-day, and its ever-increasing sale is proof of its superiority over all others, R K & P Renaud, King & Patterson 8 a | i 652 Craig Street = where all should go who are in want Furniture of Furniture and Bedding. Css NeW re = dish, and sprinkle on the same one-half teaspoonful of Eagle Baking Powder. Mix the whites and yoiks, and pour into a hot pan, and cook the same as for any other omelet. The success of the omelet is in the beating with a fork, and, after the omelet is cooked, in getting it on to the plate in its foamy deliciousness. [illustration: Floating eggs] Put a quart of milk in a saucepan; then add a small piece of cinnamon; let it come to a boil. Take the whites of six eggs, and, after well beating mix with two spoonfuls of powdered sugar. Put a spoonful of the mixture of eggs and sugar in the boiling milk. Continue until the surface of the milk is covered with large balls. Then turn until both sides are equally browned; take them out, and place them on a dish. Then mix the yolks with a few spoonfuls of the boiled milk, and put in the saucepan; stir well until the whole becomes of the consistency of cream; before coming to a boil, take out the cinnamon; then pour out on the dish containing the balls, when they will float on the surface. This is a very cheap and delicious dish. You can place some jelly or preserves on the balls. CREAMED EGGS. Boil ten eggs until quite hard, remove the shells, and cut in thick slices. Make a sauce by putting together in the fryingpan a tablespoon of butter and one of flour. Blend smooth, add a teacup of rich sweet milk, and stir until it boils. Pepper and salt, lay the eggs in a heated dish, pour the sauce over, and serve. Prof. Wm. Reed, Organist American Presbyterian Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. LEACH, 49 Metcalfe St. ‘See the Morris before you buy.” Ladies Say Baby’ S Own Soap Is unsurpassed for the Ccmrlexion. y Qy a — ey 4} OMELETTE WITH BREAD. Put into a stewpan two tablespoonfuls of bread-crumbs, three tablespoonfuls of cream, a teaspoonful of salt, half as much pepper, and a drachm of grated nutmeg. Let it stew till the crumbs have imbibed all the cream; take it out, and when cool, beat up with six eggs very well; then fry, and serve as an omelette. OMELETTE. Six eggs, whites and yolks beaten separately; half pint of milk, six teaspoons corn starch, one teaspoon Eagle Baking Powder and a little salt; add the whites, beaten to a stiff froth, last; cook in a little butter. EGGS WITH BACON.