European and American cuisine

wise, take out and mash the yolks fine. Mix with 1 cupful fine minced roasted lamb, 1 grated onion, 2 fine-rolled soda crackers, the yolks of 2 raw eggs, 2 tablespoonfuls milk or cream, 1 oance melted butter, and season with pepper and salt. When this is well blended, fill the 2 halves with this, smooth and press the two together, dip first in beaten egg, and then in fine bread crumbs; put in a wire basket and dip into boiling lard, fry light brown ; drain off all the fat and serve in a napkin. They may be eaten either hot or cold ; are also excellent to take to a picnic. In place of roasted lamb, chicken or turkey meat may be used ; also ham or tongue. Cream Eggs. — Boil some fresh eggs for 5 minutes, lay them iu cold water ; when cold remove the shell, and wrap each egg in 2 or 3 lettuce leaves. Serve to each person 1 egg on a small plate with 1 tablespoonful mayonnaise over it. A few capers may be added to the mayonnaise. Snow Eggs. — Six eggs, 1 quart milk, 4 tablespoonfuls sugar, 1 teaspoonful lemon extract. Separate the yolks carefully from the whites and beat the latter to a stiff froth. Put the milk in saucepan over the fire, add the sugar and let come to a boil ; drop in the snow a tablespoonful at a time. Cover the saucepan for 2 minutes, turn the snowballs around, let remain for 2 minutes longer, then take out with a skimmer and lay in a glass dish. Remove the milk from fire, let cool off a little ; beat up the 6 yolks, add 4 tablespoonfuls cold milk and stir slowly into the hot milk. Place the saucepan with the milk and yolks again over the fire, stir constantly until just before the boiling point. Remove, add the lemon extract and pour it over the snowballs in glass dish, dust over a little sugar and cinnamon. Serve when cold. Vanilla may be taken in place of lemon. Shrimp Nest.— Cut the whites of 8 hard-boiled eggs into shreds, break the yolks into pieces and mix them with 1 pint of shrimps. Put shrimps and yolks in center of a shallow round dish, arrange the shreds of white about them in shape of a bird's nest, and pour over a mayonnaise. Lay on the outside a border of cresses or lettuce leaves. In place of shrimps fine-cut boiled lobster or fish may be taken. (For mayonnaise, see my book Desserts and Salads, 846.) Nest of Oysters. — Cut the whites of 8 hard-boiled eggs into fine shreds, and break the yolks into very small pieces more like crumbs. Two hours before serving, scald 1 quart oysters in their own liquor, drain and put the oysters into a dish and cover with cracked ice. Twenty minutes before serving, remove the ice, drain off the water from oysters and squeeze a little lemon juice over each, let lay for 10 minutes, then pile them high in center of a round shallow dish. Arrange the shreds of white around them in the shape of a bird's nest, pour over a mayonnaise, and sprinkle over this the crumbled yolks ; lay on the outside a border of lettuce leaves. Eggs en Grofltons. — Cut 6 rings from thin slices of bread, fry in lard or butter light brown ; lay in rings in a buttered dish, break and drop 1 egg into each ring. Pour Y2 cup cream or milk into the dish, sprinkle a little salt and pepper over. Cover the dish up and bake in oven till the white of egg is firm and the yolks soft Transfer the eggs carefully to a hot dish, and serve.