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Everyday Luncheons
and the whites of four eggs beaten to a stiff froth. Put into a buttered baking-dish, set into a pan of hot water, and bake twenty-five minutes. Serve with a custard sauce.
BAKED PEACHES
Pare whole peaches, and pack into a deep baking-dish. Sprinkle with sugar, dot with butter, add one cupful of hot water, cover, and bake until the peaches are very tender. Serve cold with cream.
SURPRISE PEARS
Pare and core Seckel pears, and put a bit of preserved ginger into the centre of each. Season cold, cooked rice with sugar, salt, and lemon-juice. Make the rice into a paste with the yolks of two eggs, well beaten. Cover each pear with the rice, dip in crumbs, then in beaten egg, then in crumbs, and fry brown in deep fat.
