FOREIGN DISHES. 385
N. B.—There is is no pernicious effect from greening in this manner, and during the process the pickles should be covered over with grape or other leaves.
Pickled Capsicums, or Cayenne, or Other Pepper.—The fruit should be gathered before it comes to its full size. Slit down the side to take out the seeds, aad then soaked in salt and water for 3 days. After being well drained, cover the fruit with vinegar, and it is fit for use. N. B.—No spice need be added.
Stewed Bananas.—First peel the fruit, then put it in a stew pan; add a little water and as much sugar as will make a good preserve. Excellent eaten with roast beef.—(Mrs. McCoard, N. O.)
French Eggs.—Boil the eggs till hard, throw into cold water in order to slip the shells easily, roll in bread or cracker crumbs, fry a nice brown. Make a nice gravy of butter, crumbs, and cream and pepper; pour over them. Serve hot.
Pickled Eegs.—Take a dozen hard boiled eggs; when lifted from the boiling water into cold water, slip off the shells, stick cloves in them, and drop into spiced cold vinegar. Very nice.
Poached Eggs. (Mrs. D.)—Set on the fire a frying pan of salted water, in which are placed as many muffin rings as it will conveniently hold; then break each egg separately in a cup and pour it then into the rings, boil from two to three minutes, take off the pan, remove the rings, then take up the eggs each on a sliced or perforated spoon, then serve on small slices of buttered toast, and while hot place a small piece of butter on each egg. Sprinkle pepper slightly. Embellish with sprigs of parsley (double). Serve hot.
Stuffed Eggs.—Mrs. McCoard, N. O.—Boil till very hard six or eight eggs; cut them in half; take out the yellow and pound it up with bread crumbs, a little minced onions and parsley, fry this mince meat in butter, then fill the whites of the eggs; set in the stove or oven and bake a moment.
Stewed Eggs.—Mrs. Willoughby, Mobile, Ala.—Boil the required number of eggs, peel and quarter them, put into a dish, make a brown gravy seasoned to taste with pepper and salt and pour it over the eggs. Serve hot.
Stewed Okra. (Mrs. McCoard, N. O.)—First soak the dried or green okra, put it into a stew pan with onions, cut up small pepper, salt to taste, very little water, about two tablespoonfuls of sweet lard. Brown well a veal steak and add to the ochre, stew well together. Serve hot, A nice dish.