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Updated: June 8, 2025
From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at- Large. Escalloped eggs makes a savory dish and this is how to prepare them: Put half a dozen eggs into a sauce pan of boiling water and keep the pan where it will be hot for half an hour, but not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove the shells.
I can see him now as he stood up in the midst of our friends, with his head thrown back, and in his hand a dish of those escalloped oysters without which no party in Cambridge was really a party, exulting in the tale of his adventure, which had abounded in the most original characters and amusing incidents at every mile of their progress.
But how long do you suppose they will keep it? and in what way? As the good formalist fasts on Friday, with dishes of oysters escalloped deliciously on the shell, with toasted crabs, and bass baked in port wine. Will Florimonde forego her low necks or Maudita her blonde powder? Will there be any less excitement or rivalry in their private theatricals and concerts for charity?
BREAKFAST Oatmeal and milk Fried bacon Bread and jam Coffee DINNER Roast beef Escalloped potatoes Baked turnips Bread and butter Rice pudding Coffee SUPPER Mutton stew Rolls and jam Tea BREAKFAST Oatmeal and milk Fried bacon Wheatcakes and syrup Bread and jam Coffee DINNER Steaks Boiled potatoes Creamed onions Bread and butter Fruit pudding, cherry Coffee
The front wings are a pale, brownish grey, with irregular markings of tan, and dark splotches outlined with fine deep brown lines. The edges are fluted and escalloped, each raised place being touched with a small spot of tan, and above it a narrow escalloped line of brown.
And there was sally-lunn and Maryland biscuit; here, at last, Aunt Hannah was supreme her elbows told the story. And last of all there was a great dish of escalloped oysters cooked in fossil scallop shells thousands of years old, that Malachi had himself dug out of the marl-banks at Yorktown when he was a boy, and which had been used in the Horn family almost as many times as they were years old.
There was a beautifully browned two-rib roast of beef, pan-browned potatoes, new peas, escalloped tomatoes, and, for dessert, a gelatine pudding which Penny proudly announced was "Spanish cream," the secret of which she had mastered only that morning.
The front wings from the base extending over half the surface were a dark brownish black, outlined with a narrow escalloped line of clay colour of light shade. The black colour from here lightened as it neared the margin. At the apex it changed to a reddish brown tinge that surrounded the typical eye-spot of all the Attacus group for almost three-fourths of its circumference.
The males had claspers covered with small red-wine feathers tan tipped. The thorax was cream-coloured below and the under side of the abdomen red wine crossed with cream-coloured lines at each segment. The front wings had the usual long, silky hairs. They were of olive-green shading into red, at the base, the costa was red, and an escalloped band of red bordered them.
Her fore-wings were a strong purplish brown in general effect, but on close examination one found the purplish tinge a commingling of every delicate tint of lavender and heliotrope imaginable. They were crossed by escalloped bands of greyish white, and flecked with touches of the same, seeming as if they had been placed with a brush. The back wings were a strong yellow.
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