Saturday, July 18, 2009

Belgian Poached Eggs

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

Vienna Cherry Cake

Make a rich biscuit dough; roll out; then put on a well-buttered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold.

Polish Bread Pudding

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown.

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