On Mar 18, 7:02*pm, "Cheri" > wrote:
> I remember that I really did like "ImStillMags" recipe for Pineapple Au
> Gratin which I did make and try. One recipe that I think is really odd that
> I do make and like is this from a 1904 recipe book. What's yours?
>
> Egg Balls.
>
> 2 hard boiled eggs
> 1 raw egg
> 3TBS fine cracker crumbs or flour
> 1/2 tsp salt
> dash of cayenne
> a little grated nutmeg
> a few drops of lemon juice
>
> Rub the boiled egg yolks very smooth ( I use my fine zester)
> Mince the boiled egg whites very fine
>
> mix together with the seasoning, add enough of the slightly beaten raw egg
> and 1
> TBS of the crumbs to bind, and
> form into balls the size of a nutmeg (about 3/4" in diameter). Roll the egg
> balls in the rest of the beaten
> raw egg and then roll in the rest of the crumbs or flour. Place in fridge
> for a
> few minutes until flour/cracker coating is set.
>
> Drop into the boiling soup and let cook for about 5 minutes, or you can fry
> to a
> golden brown.

Here's mine...it sounds awful, but when my mom made it in the 40's
when I was little, I loved it:

Mix some Lemon Jello according to directions. Take nine whole
apricots and remove the pits carefully. In the space where the pits
were, stuff in a mixture of peanut butter and crisp fried bacon,
crumbled. Close up the apricots, enclosing the stuffing. Pour the
Jello into a nine inch square dish; when it is about half set, so the
fruit will stay suspended, put in the apricots so that each one has
its own square space. Let Jello set until solid.

N. ( wasn't it Elvis who liked peanut butter and bacon sandwiches?)