Kirmess cook book

Creole Style. Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame. When the eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning if desired, two tablespoonfuls of butter; add one tablespoonful of lemon juice; heat to the boiling point, dust the eggs with salt and pepper, pour over the sauce, and serve. CURRIED VEGETABLES. Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws. POTATOES A LA KAITRB d'HOTEL. One pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold, one cup of milk, two tablespoonfuls of butter, two yolks of eggs, one tablespoonful of lemon juice, one tablespoonful of parsley, finely chopped, one-half a teaspoonful of salt, a dash of pepper. Method : Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well ; add the parsley and seasoning, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk stir the egg and butter into them; add the lemon juice and serve at once. WHITE HASHED POTATOES. Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock or water, scatter some bits of butter over the top. Cover and cook slowly, without stirring or browning, until thoroughly heated. KORNET OYSTERS. To one cup of kornet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprika. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side. KORNET OYSTERS. To one can of kornet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above. SAUTE OF MUSHROOMS. Mrs. Gordon K. Dickinson. Put in the chafing-dish two tablespoonfuls of butter; when melted, add a tablespoonful of flour, stirring constantly. When smooth, add salt, pepper, and a tablespoonful of lemon juice, a little mushroom ketchup, and half a pint of boiling water, into which a tablespoonful of fluid beef has been dissolved. Add the mushrooms, and boil until tender. TOMATO RAREBIT. Mrs. George M. Culver. One quart tomatoes, one small onion (chopped flne) ; one-half pound cheese (cut in small pieces), four to six eggs, salt, red pepper, and mustard. Put a tablespoonful of butter in the chafing-dish and sauté the onion, add the tomatoes and when hot stir in the cheese. When the cheese is melted add the eggs, well beaten, and the salt, pepper and mustard. Cook until thick and serve on toast. ASPARAGUS PEAS.