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Beat one cup of powdered sugar with the yolks of four eggs; when very light, add one cup of sifted flour in which has been mixed one teaspoon of baking-powder, add three tablespoons of cold water, one-half teaspoon of vanilla, one tablespoon essence of mocha, add the stiffly-beaten whites and bake fifteen to twenty minutes in two layer pans in a moderate oven.
Put on each egg a bit of butter, a little pepper and salt. Bake in moderate oven from four to six minutes. Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablespoon of cream, and two tablespoons of grated cheese. Place dish in a pan of hot water in moderate oven for five minutes until eggs are set.
Lay the roley-poley on a plate, set it in a steamer and steam for an hour and a half. Serve in slices, with cream or sauce. Soak five wheat rolls in water, then press the bread quite dry, add one cup of drippings or one-half pound of suet chopped very fine, a pinch of salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon rind, one-half cup of sugar, one tablespoon of water.
Boil quickly for half a minute; then, removing the kettle, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass through a jelly bag, when it should be very dear. Reheat just before serving, and add then a tablespoonful of caramel to give a rich color and flavor. Caramel Take a cup of sugar and a tablespoon of water.
If you make the noodles at home, use two eggs for the dough; if you buy macaroni use one-quarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cup of cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoon of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens.
Salt and extract as you like, adding the thoroughly-whipped whites the last thing before putting into the oven. Half of this rule can he used. From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager. Four tablespoons of flour; four tablespoons of brown sugar; one tablespoon of butter; one egg; one teacup of chopped nuts; a pinch of salt and black pepper.
Stir the sugar and flour well together; add the juice and grated rind of the lemons; to this add the well beaten yolks; after stirring well, add the boiling water; put over a clear fire and stir constantly until it boils, then pour into the shells. Spread over the top a meringue made of the whites of the four eggs and one tablespoon of sugar; place in the oven and brown slightly.
Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste. When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce.
Just before serving, drain from them any drops of superfluous liquid that may have collected and carefully mix them with a French dressing. This makes a delicious salad. French Salad Dressing One tablespoon of vinegar; three tablespoons of olive oil; one saltspoon of pepper, and one saltspoon of salt.
Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean. Set aside until cool and stir in the yolks of three eggs. Season with salt, pepper and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten minutes before ready to be served.
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