| 2 tablespoons shortening | 1 teaspoon grated onion |
| 1 cup soft stale bread crumbs | 1 teaspoon chopped parsley |
| ¼ teaspoon salt | 1 tablespoon chopped pickles |
| 1/8 teaspoon pepper | ¼ cup boiling water |
Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them.
211.—PEANUT STUFFING
| 1 cup dried bread crumbs | ½ teaspoon salt |
| 2/3 cup boiling water | ¼ teaspoon paprika |
| 2 tablespoons bacon fat | 1 teaspoon grated onion |
| ¾ cup shelled peanuts |
Mix bread crumbs with boiling water and bacon fat, add peanuts finely chopped, and seasonings.
CHAPTER XI
EGGS
212.—BOILED EGGS
For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled eggs, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double boiler one hour. For a soft-cooked egg, not boiled, place egg in a small saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of eggs to be cooked, the size of the saucepan, and the amount of boiling water. For uniform results, use medium-sized eggs, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact time required to cook the eggs as desired.