OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, June 22, 1914, NOON EDITION, Image 17

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1914-06-22/ed-1/seq-17/

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When putting the eggs over to boil,
drop them into just enough wateruto
cover them. If a great deal of water
is used they crack.
Wash all eggs as soon as they are
delivered to you. Do not put them in
the refrigerator until wiped clean.'
Use the white of an egg for a burn;
use eggshells for settling coffee and
clarifying soup.
For hoarseness, beat a fresh egg
until thick with 2 tablespoons of
sugar. Eat freely and the hoarseness
will be relieved.
Many cooks do not know how to
cook eggs. If soft cooked in the shell
is desired, drop the egg into enough
rapidly boiling water to cover them.
Draw from the fire at once, cover
tightly and allow to stand three min
utes. The egg will be smooth and
jelly-like when served.
Eggs for salad or for deviling
should be boiled 30 or 40 minutes.
RICE AND. EGGS .
This makes a fine luncheon dish.
One-half cup of rice" cooked -20 -minutes
in 3 quarts of boiling salted
water. Boil rapidly Brain and while
hot add 1 tablespoon of butter. Put
rice in shallow pudding dish, sprinkle
with grated cheese and in little shal
low wells made on top break as many
eggs as you wish to serve. Sprinkle
with grated cheese and dot with bits
of butter. Bake in the oven until
eggs are set. Then serve.
EGGS A LA NEWBURG
Melt a tablespoon of butter in a
chafing dish, or skillet. When it is
hot, but not brown, stir into it 1 tea
spoon of cornstarch. When smooth,
add 1 cup of top milk and allow to
cook slowly 5 minutes. Cut 6 -hard
boiled eggs into neat pieces. Simmer
until eggs are thoroughly heated.
Beat 1 egg yolk and white to
gether until very light Stir this into
the cream and eggtvery slowly. Add
third of a teaspoon of salt, a dash of
red pepper and a tablespoon of sher
ry. Serje on toast or crackers.
BLACICAND WHITE- L'A'QE AND
.. -CREP.E :
lVi'
Very stunning is a costume of
white lace, and black crepe.1 The very
narrow .skirt is of' two falls of lace,
and the transparent waistls cut plain
of the same' material. Falling from
the belt to below the "knees is a Mlt
pleating of black crepe;' and a pointed
girdle of the'.black:"crepeis the only
trimming on the bodice.
o o
Never-scrape-the-insfde of a frying
pan. Rub inside with hard' crust of
bread, - ,
tewiiiittwilito

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