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Updated: April 30, 2025
Mix well; roll this paste into balls and refill the empty halves, joining the cut eggs together again with the white of a raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and brown in boiling lard, same as crullers. Drain well and serve on toast or lettuce leaves. From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
"Because I have heard her many times say, 'Bon-bon bonbon bonbon' which means candee; and always I have given her candee, an' now ze leetle Melisse say 'Bonbon' all of ze time." "Well," said Cummins, eying him in half belief. "Could it happen?" Like a shot Jan replied: "I began in Engleesh, an' Jan Thoreau is French!" He began playing, but Cummins did not hear much of the music.
Pour on one-third of the milk, let it boil up and thicken, then add slowly the rest of the milk. It should be free from lumps before you put in the last of the milk. Let it boil a little, then add the pepper and salt; also a tablespoonful of lemon juice and a little celery salt. From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager. This amusing and appetizing dish is easily made.
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