So this dessert of mine was a protest.
There is one very difficult ingredient—wine jelly! The jelly is easy enough, but where in Jell do you get the wine?
If you don’t have wine jelly—it’s all off—no use beginning. If you can get the wine then you put some cut-up oranges in wine jelly with an inch layer of beaten whites of eggs on top and lightly brown this. A loose custard is poured on each helping. It sounds rather punk and ladieshomejournalish but is a perfectly good dessert.
XIX
Roy L. McCardell
“EGGS MUSHROOMETTE”
This is the queen of breakfast dishes and should be served, of course, with broiled ham, the king of breakfast dishes, hot buttered toast, and several cups of fresh-made, fragrant and just-strong-enough-to-bring-out-full-flavor, percolated coffee!
Recipe
Peel and slice a half pound of fresh mushrooms and cook in butter in old-fashioned frying pan till nearly done. The pan is now good and hot. Moderate the heat and put in three fresh eggs and fry them very slowly, constantly basting top of eggs with the hot butter the mushrooms have been cooking in. Cook well, slowly and thoroughly till all the mushrooms that attach are nestling in the white of the eggs like plums in a pudding. Serve, when thoroughly cooked, with the broiled ham, fresh coffee, and hot buttered toast.