. The Century cook book : with a new supplement of one hundred receipts of especial excellence. hthem some chopped mushrooms. Stir them carefully into awell-reduced Bechamel or white sauce made as directed forcroquettes (page 293). Turn the mixture onto a cold dish tocool and stiffen. Mold into croquettes, and fry in hot fat. Seedirections for croquettes (page 293). OTHEB WATS OF SEEYINO HABD-BOILED EGOS (LUKCHEON DISHES) No. 1. Cut hard-boiled eggs in two lengthwise. Arrangethem symmetrically on a flat dish, and pour over them a gibletsauce ma^e of chicken or turkey gravy. No. 2. Cut hard-boU
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. hthem some chopped mushrooms. Stir them carefully into awell-reduced Bechamel or white sauce made as directed forcroquettes (page 293). Turn the mixture onto a cold dish tocool and stiffen. Mold into croquettes, and fry in hot fat. Seedirections for croquettes (page 293). OTHEB WATS OF SEEYINO HABD-BOILED EGOS (LUKCHEON DISHES) No. 1. Cut hard-boiled eggs in two lengthwise. Arrangethem symmetrically on a flat dish, and pour over them a gibletsauce ma^e of chicken or turkey gravy. No. 2. Cut hard-boUed eggs iaW quarters. Make a ringform of boiled rice; fill the center with the eggs; pour overthem some Bechamel sauce. Sprinkle the whole with bread-crumbs and grated cheese. Moisten the top with melted but-ter, and place in the oven to brown. Serve on the dish inwhich they are browned. TOMATOES STUFFED WITH EGOS Select round tomatoes of uniform size; remove the a slice off the tops, and take out the seeds and soft into each one a raw egg, and replace the cover. Set the. CUERIED EGGS IN A NEST OF EICE. (SEE PAGE 271.)
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