|First, separate all the cards by suit. Line up each suit in this order: Ace, 2, 3, 4, 5, 6, 7, 8, 9, 10, J, Q, K. Next stack the packets on top of each other. Starting with the top card, deal off 21 cards, making sure that when you lay them down t... Read more of The Self-Arranging Deck at Card Trick.ca|| Informational|
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CURRIED EGGS(Eggs) - (The International Jewish Cook Book)
Melt four tablespoons of butter in a frying-pan, add one onion chopped
fine and cook until straw colored. Then add one tablespoon of curry
powder. Make a smooth paste of one-fourth of a cup of water and two
tablespoons of flour; add one tablespoon of lemon juice and one-half
teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
six hard-boiled eggs in a border of rice and pour the dressing over all.
CURRIED EGGSPeel, and cut into slices, three large onions. Put them in a saucepan
with two tablespoonfuls of butter. Stand over hot water and cook until
the onions are soft. Add a teaspoonful of curry powder, a clove of
garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of
salt and a tablespoonful of flour; mix thoroughly and add a half pint
of water. Stir until boiling. Have ready six hard-boiled eggs, cut
them into slices, arrange them over a dish of carefully boiled rice,
on a hot platter, strain over the sauce, and send at once to the
table. This dish is made more attractive by a garnish with sweet
Spanish peppers, cut into strips.
India Curried Eggs.Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
rice. Season with salt, pepper and all kinds of herbs minced fine.
Then make a rich pie-paste and roll out very thin. Fill with the
mixture and make into a roll. Sprinkle with bits of butter and let
bake until brown. Serve hot with wine-sauce.
Curried EggsBoil six eggs hard, cut in half lengthwise, make a white sauce and stir
into it a heaping teaspoonful of curry powder; put the eggs carefully
into this sauce, heat thoroughly, lift them out and place in the center
of a dish. Arrange boiled rice around them, pour the sauce over the
eggs, garnish with parsley and serve.
Curried EggsHard-boiled eggs.
Boil as many eggs as are required, remove the shells, then with a very
sharp knife cut them in half and remove a small portion of the white at
each end, so that they will stand yolk upwards; pour over them a curry
sauce, and serve hot.
Note.--This dish may be varied by placing a small round of fried bread,
or a slice of fried potato, under each half of egg.
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