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Egg Salad |
Recipes
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Egg Salad |
Opal and Gloria fix egg salad sandwiches on white bread for their party. "And the afternoon before, we worked in Gloria's kitchen and made egg-salad sandwiches. We cut them up in triangles and cut off the crusts and put little toothpicks with frilly tops in them."
Watch as we prepare egg salad sandwiches, or use the printable version below. Netscape users need to use the Real Video Version.
Egg Salad Windows Media Version
Egg Salad Real Video Version
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Egg Salad 6 hard boiled eggs Peel eggs. Mash eggs with a fork. Combine the chopped eggs with mayonnaise, mustard, and salt. Cut the crust off approximately 24 slices of bread. Spread the egg salad mixture over the bread. Sprinkle with paprika. Cut the sandwiches in half forming two triangles. You may wish to decorate the sandwiches with toothpicks with the frilly tops on them. |
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Littmus Lozenge
Franny's great grandfather built a candy factory after the Civil War and made candy that he called the Littmus Lozenge. This is the way Opal described the Littmus Lozenge the first time she tasted it. "I ate my Littmus Lozenge slow. It tasted good. It tasted like root beer and strawberry and something else I didn't have a name for, something that made me feel kind of sad." Try the recipe below to make a strawberry flavored lollipop. See if you feel as Opal did when you eat your creations.
Lollipops
In a saucepan mix the honey, corn syrup, sugar and water. Bring to a boil over high heat. Continue cooking for 15 - 20 minutes or until 300 degrees. The candy will form a brittle ball in cold water. Stir in flavoring. Let this mixture cool slightly until it begins to thicken. Pour small amounts of the lollipop mixture onto waxed paper. Before the shapes harden, press the sticks into the candy. Let them cool at room temperature. |
