. American cookery . set a layer of hard-cooked eggs, neatly sliced and an anchovy,fine-chopped, over the eggs. Sprinkle onpepper and salt, or a little of the spicedsalt, given on another page. Mix three-fourths a cup, each, of sifted bread orcracker crumbs, and grated cheese withone-fourth a cup of melted butter andbake until the top of the dish is a goldenbrown. Half-Jellied Fruit Cook half a cup of tapioca in a pint ofboiling water until transparent; add suchfruit as is convenient, a few strawberries,one banana, sliced thin, three or fourslices of pineapple, cut in small pieces,an orange, i
. American cookery . set a layer of hard-cooked eggs, neatly sliced and an anchovy,fine-chopped, over the eggs. Sprinkle onpepper and salt, or a little of the spicedsalt, given on another page. Mix three-fourths a cup, each, of sifted bread orcracker crumbs, and grated cheese withone-fourth a cup of melted butter andbake until the top of the dish is a goldenbrown. Half-Jellied Fruit Cook half a cup of tapioca in a pint ofboiling water until transparent; add suchfruit as is convenient, a few strawberries,one banana, sliced thin, three or fourslices of pineapple, cut in small pieces,an orange, in small bits, with its juice, alittle pineapple juice may replace part ofthe water, and a tablespoonful or moreof fruit-jelly may be added; add thejuice of half or a whole lemon, and a littlesugar, if needed, and set aside in a coolplace; serve in saucers, a spoonful in each,with whipped cream above. Stuffed Eggs for Buffet Supperor Picnics Put six eggs over the fire in a hot dishwith boiling water to cover the SWISS STYLE 118 AMERICAN COOKERY Let them stand, covered, where the waterwill not boil, but keep hot for half anhour, then draw the dish forward andlet the eggs actually boil one minute toharden them on the outside. When cold,remove the shells, and, with a kniferubbed in butter, divide each egg in half,slicing a little piece off the rounded ends,that each half may set upright on a out the yolks, pound them withbutter in a mortar, add fine-mincedolives, capers, anchovies, grated ham,chicken, tongue or a chicken liver; poundtill very smooth, season with spicedpepper. Spread each piece of white(using a silver knife) with the force- ounces of fresh butter and four of finewhite crumbs; pound all together in amortar, pass through a wire sieve andseason the puree with salt and pepper totaste (one teaspoonful and a half about).Moisten it with a cup of sauce madeof one cup, each, cream and chickenbroth and two eggs, well beaten. Linea pie-tin or charlotte m
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
