The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1871-04-01
How TO Cook EGGS.


seven bundled ways Of dressing eggs.
In Amerla we have few hundred
less, and zone of them well understood
or practIed 10y the general public. !"
An egg Z a very wonderful thing-rich,
delicate and brim full Of nutriment.
It's value as an article of food is en-
hanceGiby the ease and quickness with
whichit may be dressed for the table.
At this season of the year; when fresh
eggs are abundant, some directions for
cooking them may be quite acceptable.
To Boil EGGs.-The fresher eggs are
| the more time will be required for boil
ing To have them soft and tender,
drop them in water at boiling point,
an let them stand from five TO seven
minutes, ,cithom boiling They should
h eaten from the shell with a spoon.
II desired for salad, boil them for ten
minutes; then throw them in cold
water; roll gently on table or board,
/ and the shell is easily removed.
To FRY Ham and eggs are
quite enough to persuade Jew to be a
Gentle, so far as the eating of swine is
concerned. TO fry eggs to accompany
ham or bacon, put some sweet, clean
lard in a perfectly clean frying pan,
and when boiling hot, slip in the eggs,
having broken each one separately in
a saucer. Do not turn them over, but
keep dipping the hot lard over them
with an iron spoon. They require
about three minutes. Take them out
with an egg.slice, trim off the discolored
parts, put them on hot platter, drain
off the grease, and send them to the
table hot. Some place them on slices
of ham; but the former method is
preferable. The whites should be trans
parent, so that the yolk will shine
through, like golden wine through
white Bohemian glass.
TO BRoIL THE HAM to accompany the
eggs, slice the ham very thin, and soak
the slices in hot water for about an
hour, changing the water several times,
and always pouring 1t on boiling hot.
This process extracts the supertluous
salt, as well as makes the meat tender.
After soaking, dry the slices with a
cloth, heat the gridiron, lay on the
slices and broil over clear fire. Cold
boiled ham may be sliced and hroiled,
and served with eggs. Of course the
slices need no soaking. Try this melli-
cd, and see if it be not great improve
ment upon the ordinary method Of
fried ham, and the eggs fried in the
ham gravy.
To PoAcH EGGs.-To have perfect
success as a "poachist," choose eggs
that are two days old at least; yet they
must be fresh ones. Quite fresh eggs
are too milky to be used with prime
success. The beauty OF a poached
egg, like fried one, consists in having
the white just sufficiently hardened to
form a transparent veil for the yolk.
Pour from tea kettle as much boiling
water as YOU shall need into stew pan;
il should be half filed. Break the
eggs separately into a cupor saucer,and
when the water boils, remove the pan
from the heat, and gently slip the eggs
in; when the white is set replace the
pan over the fire (Which should be mod.
erate) and as soon as the water boils,
the eggs are done; remove them with
a slice and trim off the ragged edges.
II served on toast, cut the bread IN
pieces little larger than the egg, and
about one-quarter of an inch thick ;
brown only on one side, and Just
enough to give yellow color; too much
browning yields bitter flavor. The
toast may be moistened with a little hot
water. Some sprinkle on it a few drops
of vinegar or essence of anchovy sauce.
PocHED EGGS WITH HAN SAUCE
Mince fine two or three slices of boiled
ham, a morsel of onion, a little parsley
pepper and salt; stew all together a
quarter of an hour; put the poached
eggs 10 dish, squeeze over them the
Juice OF half an orange or lemon, and
pour over this the suce about halt boil
ing.
OMELETTES.-A perfect omeIettc Is
neither greasy, burnt, nor overdone. 1t
too much of the white Of the egg is left
in, the omelette will be hard. The fire
should not be too hot as it is an object
TO have the whole substance heated
without much browning on the outside.
The perfect omelette is not thin, like a
piece of fried leather, but it is thick,
in order 10 be full of moist. Omelette
being very rich, it is not advisable to
eat a great quantity" Five or six eggs
will make good sized emelette. Beat
them well with fork or egg beater add
salt spoon of salt, put two ounces OF
butter in the frying pan; when melted,
pour in the omelette, (beaten eggs,) stir
with spoon unit! it begins to set, then
turn it up all around the edges, and
when it is OF a nice brown, it is done.
TO take it out, turn a hot plate over
the omelette, and turn the pan upsid"
down. Double it over like a turnover
and serve hot. 1t not sufficiently done
on the top, brown with salamander or
a heated shovel. To have the omeIette
particularly fine, about q many whites
as volks should be used.
-
! From the ArgoSy.l
On Canoes.
! There is a great uncertainty As to The
origin of the word cameo or camoiceL
some of the learned tracing it to the
Arabic, camea, an amulet; others sup
posing it to be derived from chGma, a
shell used by workers in cameo; others
again, giving it an Italian origin. The
term. however, derived in modern Ian
guages, has always been applied to a
gem, stone or shell carved IN relief, In
contradstinc,ion to intaglio or engraving
| =, ,,ro tLou,L usna lly understood to sig