The bride's cook book; . e eggs are cooked as desired. Shirred the eggs thoroughly and season with salt, butterand pepper. Butter egg cups or muffin pans; pour eggsin and bake until firm. 241 THE BRIDES COOK BOOK Stuffed Eggs. Take number of eggs desired and boil hard; break offshell; cut in halves, across; remove yolks, being carefulnot to break the hard boiled white. Put yolks in a chop-ping bowl and mash to a paste and then add a few mus-tard pickles chopped fine. Season with pepper and saltand serve on a lettuce leaf with Mayonnaise Dressing. Eggs and T^omatoes, Select as many ro
The bride's cook book; . e eggs are cooked as desired. Shirred the eggs thoroughly and season with salt, butterand pepper. Butter egg cups or muffin pans; pour eggsin and bake until firm. 241 THE BRIDES COOK BOOK Stuffed Eggs. Take number of eggs desired and boil hard; break offshell; cut in halves, across; remove yolks, being carefulnot to break the hard boiled white. Put yolks in a chop-ping bowl and mash to a paste and then add a few mus-tard pickles chopped fine. Season with pepper and saltand serve on a lettuce leaf with Mayonnaise Dressing. Eggs and T^omatoes, Select as many round, firm tomatoes as there are per-sons to be served. Wash them and cut a thin slice offthe top of each for a cover and scoop out sufficient spaceto admit an egg. Put in each a little butter; drop in theegg, taking care not to separate the white and yolk, sea-son with salt and pepper; place a dot of butter on eachegg and a little minced parsley on the butter. Replacethe cover and bake about 20 minutes in a hot oven. 242. Cookery is be-come an art, anoble science. Robert Burton !?#
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1908
