. The standard domestic science cook book. n each one,a poached or fried egg, taking care not to have any melted faton platter when serving. Very salty ham should be thoroughly^soaked in cold water before frying. 803. BACON-AND-EGG BALLS. Bacon and eggs, or ham and eggs, left over, may be choppedfine, mixed with a little mashed or chopped cold potato and tried-out bacon fat,, or other gravy, molded. into balls, egged andcrumbed, and fried a light brown. If served hot, are very good. 804. SURPRISE BACON. Beat 3 eggs light, add % cupful of sweet milk and 1 table-spoonful of flour; beat until smo
. The standard domestic science cook book. n each one,a poached or fried egg, taking care not to have any melted faton platter when serving. Very salty ham should be thoroughly^soaked in cold water before frying. 803. BACON-AND-EGG BALLS. Bacon and eggs, or ham and eggs, left over, may be choppedfine, mixed with a little mashed or chopped cold potato and tried-out bacon fat,, or other gravy, molded. into balls, egged andcrumbed, and fried a light brown. If served hot, are very good. 804. SURPRISE BACON. Beat 3 eggs light, add % cupful of sweet milk and 1 table-spoonful of flour; beat until smooth. Dip 5 or 6 slices of baconin this mixture and fry brown in hot drippings, then take baconout and pour the remaining batter into pan, lay the fried baconin it, cook until brown on one side, then turn like a large pan-cake. Cut into squares and serve hot. 805. EGG GRUEL. Boil 2 or 3 fresh eggs for several hours and grate fine. Bringnew milk to boil and thicken with the grated egg. Season witha little salt. Excellent for a weak Department 14. IF bread is the staff of life, then eveiy housewife or cook should consider itan accomplishment to make good bread. As with all other articles of food,it is important, of course^ that the best materials be used. The timerequired for working the dough, rising and baking should be carefully watched,and the temperature of the room and the oven properly regulated. To test the temperature of the oven, throw in a tablespoonfiil of flour. Ifit browns in five minutes, the temperature is right for baking bread; if it brownsin one minute^ it is hot enough for biscuits, rolls, ginger-snaps or cookies. Flour should be white with yellov^ish straw color. If it has a bluish castor black specks, it is not considereif good. If flour holds its shape when squeezedin the hand it is good. When thrown against a smooth surface, if it fallslike powder (scattered), it is not of the best quality. Knead a little of the flour,moistened between the fingers
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