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This sauce is good with both meat and fish. Take one and one-half cups of green peas, and cook them with one and one-half tablespoons of good butter, and a pinch of salt. Take four hard-boiled eggs, cut them in two lengthwise, and put them on a platter; pour over them the peas as a sauce.
Thus in their Ghetto live the Chosen People, the Separate People, of strange and ancient customs, leaving the hair uncut for a year after a relative's death, sitting on the floor, and not on a chair, for a week after; twisting a pocket-handkerchief round the waist on the Sabbath in order to save "the work" of carrying it; slitting the button-hole of the waistcoat in time of distress instead of "rending the garment"; eating adafina on the Sabbath, an indigestible dish of hard-boiled eggs, meat, and potatoes prepared overnight and left on the fire till next morning.
Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, one teaspoon of French mustard, two hard-boiled eggs chopped, some tabasco sauce, and mayonnaise. Fill each cup with the mixture. Cut a small slice from the bottom of the lemon, so that it will stand firmly.
The general custom of giving wet cornmeal for the first feed is wrong. Always feed chicks on dry food and you will avoid a great deal of sickness. An excellent first food is hard-boiled egg and corn bread made from cornmeal and water without salt and thoroughly baked until it may be crumbled. Only feed a little at a time, but feed often. Five times a day is none too much for two-week-old chicks.
Once more I must admit that the regulation has been sensibly devised. If admittance were allowed on Sunday, the grounds would be overrun by picnickers from Buffalo, who would cast the shells of hard-boiled eggs into the inviting Sea of Galilee; and unless the officers are willing to let anybody in, they can devise no practicable way of letting anybody out.
Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the art consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time.
Stealthily she arrives, discovers the fat pile and, hailing as treasure trove this provender whereof her race perhaps has never made use before, entrusts to it an installment of her family. I have left at the bottom of a glass the best part of a hard-boiled egg from which I have taken a few bits of white intended for the greenbottle maggots.
6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 dash of cayenne 1 dash of white pepper Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper.
One morning, at breakfast, I was musing over a hard-boiled egg, and wondering if I could perforate her affections with anything like the success which had followed my fork as it penetrated the shell before me, when I felt a timid touch upon my toe, thrilling me from end to end like a telegraph-wire when the insulation is perfect.
Good foods are: Dairy Products: milk, buttermilk, skimmed milk, cream, butter, fresh cottage cheese. fermented cheeses, as American, Swiss, Holland and DeBrie, should be used sparingly. The stronger cheeses like Camembert and Roquefort should not be used at all Eggs: Raw, soft-boiled or poached, not fried or hard-boiled. Eggs should be used sparingly.
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