Evening Republican, Volume 15, Number 90, Rensselaer, Jasper County, 15 April 1911 — EGGS IN EVERY LAND [ARTICLE]

EGGS IN EVERY LAND

*4OW HEN FRUIT IS BERVED BY VARIOUS PEOPLES. Variety of Recipes Which Offer Pleasing Change From Common Methods of Cooking Eggs—Fried Egg Popular In America. v Russian Eggs. —On delicate slloea of toast spread a layer of caviar and place a fresh poached egg on top; pepper, salt and a few drops of lemon juice are added, and a garnish of parsley; Berve at once. Turkish Eggs. —Boil six kidneys and six chicken livers and hearts with an onion and a splpe base throwing off the water six times. Make a rich brown sauce, adding a little wine, and add the kidneys; pour on a hot platter and place as many carefully poached eggs over the top as there are guests. Norwegian Eggs.— Place on a platter large flakes of smoked salmon, scramble six eggs . In butter, season and spread over the top of the salmon; serve hot.

Hungarian Eggs.—Arrange hardboiled eggs and cold boiled potatoes In alternate layers In a pudding dish, with butter, pepper and salt, and pour over the top sour cream enough to Just cover the Ingredients. Bake a delicate brown. Bpanlsh Omelet. —Cut three slices of bacon Into dice and fry a delicate brown, then add two sliced tomatoes, one onion minced, six sliced mushrooms, pepper and salt. Stir and cook ten minutes. Break six fresh eggs into a bowl, beat lightly with a fork. Put a small lump of butter Into the omelet pan, and when hot pour In the eggs and shake gently until set, then turn on the other mixture and fold the omelet and serve quickly. Irish Eggs.—On delicately broiled slices of bacon poached eggs are placed and covered with a rich cream sauce. American Eggs.—Needless to say that the best known egg dish of the country Is the fried egg served with fried bam, though the best known dishes of other nations find their way to all the menus of the best hotels and restaurants.