Kirmess cook book

Break eight eggs into a buttered dish, season with pepper and salt, one teaspoon of butter, three tablespoons of cream. Bake from eight to ten minutes. Serve very hot. DEVILED EGGS. Mrs, Seely's Cook Book. Take twelve eggs, one teaspoonful of French mustard, two tablespoonfuls of cold tongue chopped fine, one tablespoonful of olive oil, one-half teaspoonful of onion juice, and salt and red pepper to taste. Boil the eggs fifteen minutes and place them in cold water; this prevents them from turning dark. Take off the shells, cut lengthwise, and remove the yolks, being careful not to break the white. Bub the yolks to a smooth paste with the mustard and oil, then add the chopped tongue, salt, and red pepper. Mix thoroughly, fill the hollowed whites with this mixture, and serve on a bed of watercress or salad. SHIRRED EGGS. Marion Harland. Butter small nappies and drop an egg carefully into each, taking care not to break the yolk. Set the nappies in a pan of boiling water on the range, and cook until the white is set. Put on each egg a bit of butter, and a dash each of pepper and salt. Serve at once. EGG TIKBALE. Mrs. Seely's Cook Book. Break six eggs in a bowl, season with salt and white pepper, whip until very light, add one gill of cream, and pour in small buttered timbale moulds. Place the mould in a pan of water and then in an oven, and poach the eggs until firm. Invert the moulds on hot platter, garnish with parsley, and serve with Béchamel sauce. CHAPTER XVIII The dishes in which the South excels and which may be called distinctive to that section^ are those made of corn-meal^ of gumbo or okra^ and those seasoned with sassafras powder or twigs. The com-meal used in the South is white and coarse-grained (it is called there water-ground), and gives quite a different result from that which is finer in grain and yellow in color, which is usually sold at the North. The hoe used for baking corn-cakes is an article made for the purpose, and not the garden implement usually associated with the name. PONE. Mrs, E, M. Johnson. Sift a quart of white corn-meal, add a teaspoonf ul of salt; pour on enough cold water to make a mixture which will squeeze easily through the fingers. Work it to a soft dough. Mold it into oblong cakes an inch thick at the ends, and a little thicker in the center. Slap them down on the pan, and press them a little. These cakes, they say, must show the marks of the fingers. The pan must be hot, and sprinkled with the bran sifted from the meal. Bake in a hot oven for about twenty minutes. HOE-CAKE. Mrs. E. M. Johnson. Use for these cakes, if possible, coarse water-ground white meal. Add to a quart of meal a teaspoonful of salt; pour over it enough boiling water to make it a soft dough; add also a little milk to make it brown better. Let it stand an hour or longer, then work it together with the hand. Form it into little cakes an inch thick, and bake on a greased griddle till browned on both sides. Serve very hot. They are split and spread with butter when eaten. KENTUCKY CORN DODGERS.