Evening Republican, Volume 17, Number 22, Rensselaer, Jasper County, 25 January 1913 — SERVE FOR BREAKFAST [ARTICLE]

SERVE FOR BREAKFAST

SOME RECIPES THAT ARE WELL WORTH CONSIDERATION. Egg Cutlets Will Be Found a Worthy Change From the Old StylesFrench Cooks Send Hints Con- >" ceming Other Dishes. Egg Cutlets. —Chop up three hardboiled eggs very fine and mix wlth. a this two tablespoons lyead crumbs,, one tablespoon grated cheese, a half gill curry sauce, dne tablespoon cream and the yolk of one egg. Shape into small cutlets or balk, flour, egg and bread crumbs them, then fry; then drain well and sferve, garnished with fried parsley. .... Coquilles of Eggs.—Moisten some anchovy butter with sufficient good white sauce to bring It to the proper consistency; then stir into this some sliced hard boiled eggs; place this mixture in well buttered shells, sprinkle the top of each shell with bread crumbs and, if liked, a little grated cheese; dot tiny pieces of butter over the surface and heat in the oven. For the anchovy butter, wash, bone and pound four anchovies; rub this up smoothly with from two to two and a half ounces of butter and use. Shrimp butter is also excellent used in the same way. Oeufs Mollets. —Break some fresh eggs into a pan of boiling water and simmer them very gently fdr five minutes, after which lift them out very carefully, and place them in cold water for ten minutes. Have ready some small fire-proof dishes, place on egg in each, pour a little tomato sauce over and around them and just put them in the oven till thoroughly hot, and serve. Oeufs a la Llvournaise. —Butter a fire-proof dish, dust it with a seasoning of salt and red pepper and sprinkle some finely chopped mushrooms on this; then slip four whole eggs' into this dish, being careful not to break them; season with salt and freshly ground black pepper and pour a spoon of cream over each; then place in the oven till the eggs are set. Pass a redhot shovel or salamander over them to color them, and serve. Oeufs a la Creole. —Cook a pan of tomatoes with one green pepper (shredded} until the tomato is reduced by half, then pour it on to five rounds of buttered toast and place on each of these a poached egg and keep hot. Meanwhile melt' one ounce of butter- in a pan over the fire and let it color; then add a tablespoon of either lemon juice or vinegar; let it all some jusf to the boil and pour it over the eggs, seasoning them with salt and pepper.*