The Rural cook book

Walnut Cake. — Cream two-thirds of a cupful of butter with one cupful of sugar. Separate three eggs ; beat the yolks until creamy and add to butter and sugar; then add one cupful of milk alternating with three cupfuls of flour (reserve enough of the flour for the nuts), add two teaspoonfuls of baking powder, one cupful of nut kernels chopped, and last of all fold in the whites of the eggs beaten to a stiff froth. Bake in a loaf tin in a moderate oven from 45 minutes to one hour. Walnut Wafers, — One cup brown sugar, one cup chopped nuts, two eggs, one tablespoon butter, flour enough to make very thick dough (about eight tablespoonfuls), one teaspoon baking powder, vanilla. Beat sugar and yolks together, add nuts, butter and flour ; lastly the whites beaten stiff and baking powder. Drop by one-half teaspoonful on buttered tins, allowing room to spread. Bake in quick oven. Wigs. — Mix half a pound of sugar with six ounces of butter, a couple of beaten eggs, a teaspoonful of cinnamon. Stir in two pounds of flour, a teacup of yeast, and milk sufficient to make a thick batter. When light, bake them in small cups. White Fruit Cake.— The whites of 16 eggs, one pound each of sugar, flour and butter, one grated cocoanut, one pound chopped citron, one pound chopped blanched almonds, one wineglass of rose water, two teaspoonfuls of baking powder. Flour citron and almonds well ; bake carefully. L,.,,i,;.d ..Google- CHAPTER IX. Eggs a la Bonne Femme— Cut an onion into fine dice, fry it lightly in a tablespoontul of butter, then dash in a teaspoonful of vinegar. Butter a shallow dish, sprinkle the fried onion over it, and break in five eggs, being very careful that the yolks remain whole. Bake in a hot oven until the whites become a delicate film. Enlist with salt and white pepper. Just before sending to the table sprinkle all over the dish coarse bread crumbs fried delicately brown in butter, and garnish with watercress or parsley. A la Maitre d'Hotel. — Put the eggs in boiling water and boil six minutes ; then take from the fire and dip in cold water, taking them out immediately; this is to render shelling easy. When shelled, cut the eggs through lengthwise and lay them on a hot dish on which maitre d'hotel butter has been melted. With a spoon cover the eggs with this sauce, which is made as follows: Mix with a spoon on a plate a piece of butter the size of an egg with a tablespoonful of finely chopped parsley, a pinch of salt, and pepper. Put it on a hot platter to melt This sauce is often served with fish, broiled meat or boiled vegetables. It is very nice with new potatoes. Eggs boiled as above described arc also very good with strained tomato, or parsley sauce, while another variation is given by using black butter, sauce au beurre noir. To make this, brown half a cupful of butter in the frying pan as brown as it can be made without burning, then add two tablespoonfuls of vinegar, salt and pepper. This sauce is very good with fish also. Baked Eggs. — One large cupful of milk, add one teaspoonful of butter (or more if wished), salt and pepper to taste, one teaspoonful of fiour, made smooth with a little extra milk. Boil about three minutes and pour in heated dish, then break in five fresh eggs and put in hot oven and bake until whites of eggs are set. Baked Eggs with Cheese. — Cut 12 hard boiled eggs in thick slices, and, having a buttered baking dish well sprinkled with dry crumbs, place a layer of eggs in the center. Sprinkle with grated cheese- and season lightly with salt and paprika. Add, another layer of eggs and cheese until the dish is filled, finishing with the cheese. Pour in a cream sauce thickened with the yolks of three eggs, sprinkle with fresh bread crumbs mixed with cheese, dot with butter and bake about 10 minutes in a hot even, or until the crumbs are a golden yellow, Serve at once