Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-04-15
FOR THE HOUSEWIVES.
How to Cook Eggs.

| seven hundred ways OF dressing eggs. II
America we have few hundred less, an,
none of them WILL understood or practices
by the general public" An egg is
very wonderful thing-rich, delicate AMI
brim full of nutriment. Its value as al
article of food is enhanced by the ease
and quickness with which it may b.
dressed for the table.
At this season of the year, when fresh
eggs are abundant, some directions fol
cooking them may be quite acceptable,
If fresh eggs are notaVailable, care should
be taken in the use of preserved ones.
One test for their fitness is to drop them
into cold water; the stale or added ones
will float on the water.
To Boil EGGs.-The freshe7 eggs are
the more time will be required for boil
ing. To have them soft and tender, drop
them in water at a boiling point, and let
them stand from five to seven minuteF,
without boiling. They should be eaten
from the shell with a spoon. If 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.
Fec BOILERS be placed on the ia
bic, with lamp and fixtures complete, }
cost from four dollars upward. Itlamps
are not used, the water should be boiling
hot when put in, and replenished with
every new supply of eggs, else the sue;
ceeding ones will not be sufficiently
cooked. Egg racks, to set in boiling hot
water, are convenient.
To Fry EGGs.-''Ham and eggs" are
quite enough to persuade Jew to be
Gentle, so far as eating of swine is con-
cerned. To fry eggs to accompany ham
or bacon, put some sweet, clean lard In
perfectly clean frying pan, and when
boiling hot, slip in the eggs, having bro
ken each one separately in q saucer. Do
not turn over, but keeping 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 plat
Ter, drain off the grease, and send to the
table hot. Some place them on slices of
ham; but the former method is preferable.
The whites should be transparent, so that
the yolk will shine through, like golden
wine through white Bohemian glass.
To BRon 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 al
ways pouring it on boiling hot This
process extracts the superfuous salt, as
well as makes the meat tender. After
soaking, dry the slices with cloth, heat
the gridiron, lay on the slices and broil
over a clear fire. Cold boiled ham may
be sliced and broiled and served with eggs.
OF course the slices need no soaking. Try
this method and see if it be not q great
upon the ordinary method
of ''fried" ham, and the eggs fried in the
ham gravy.
To POAoH EGGs.-T0 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 two
milky to be USED with prime success.
The beauty of poached egg, like fried
one, consists in having the white Just
hardened to form transpar-
snt veil for the yoke. Pour from a tea
kettle as much boiling water as you shall
need, through 9 clean cloth into stew
pan; it should be half filed. Of you use
spring water it will not require straining. J
Break the eggs separately into cup or
saucer, and when the water boils remove
he pan from the heat and gently slip the
,ggs in; when the white is set replace the
Jan over the fire (Which should be mod |
,rate) and as soon as the water boils the |
,ggs are done; remove them with a slice |
md trim off the ragged edges. If served |
IN toast cut the bread in pieces little
anger than the egg, and about one quar-
er of an inch thick; brown only on one |
ide, and just enough to give a yellow |
,OlOr; too much browning yields bitter |
iavOr. The toast may be moistened with !
. little hot water. Some sprinkle on it q |
ew drops of vinegar or essence of an
hovy sauce.
POACHED Fees WITH HAM SAUCE
tfince fine two or three slices of boiled |
lam, a morsel of onion, little parsley;
,epper and salt; stew all together a quar-
er of an hour; put the poached eggs in a
Iish, squeeze over them the juice of half
n orange Or4emon- AID pour over this
he sauce about half boiling.
OMELETTEs.-A perfect omelette is
leither greasy, burnt, nor oVerdone. If
90 much of the white Of the egg is left
q, the omelette will be hard. The fire
hould not be too hot, as it is an object
o have the whole substance heated with
nut much browning the outside. The
,erfect omelette is not thin, like piece
f fried leather; but it is thick, in order
o be full and moist. Omelette being
cry rich, it is not advisable to eat a
great quantity" The richness may be
1odified by beating two or three table
poopfuls of mashed potatoes with six
gigs. Unless great Omelette is TO be
1ade, small frying pan should be used,
} as to insure hickness. They cost from
ixty cents upward. Five or six eggs will
lake a good sized omelet'e. Beat them
7ell with fork or egg beateI; add salt
po1n of salt; put two ounces of butter
i the frying pan; when melted, pour in
he omelette, (beaten eggs,) stir with
pooh until it begins to set, then turn it up
Il around the edges, and when it is of a
ice brown, it is done. To take it out,
I'm hot plate over the omelette, and
urn The pan upside down. Double it
yer like q turnover and serve hot. If |
OF sufficiently done on the top, brown
nth q sslamander, or a heated shovel. 70 |
ave the omelette particularly fine, about
8 many whites as yolks should be used.
frying pan, especially for omelettcs, is
great convenience If none but large
rying pan is available, tip it to one side,
o that the Omeletre will not spread en-
rely over the bottom. Omelettes are
served with gravy, being an
reception to the general rule, that what
as been fried should never be served IN
ravy, but c)mpanied by l.; for what
ught to eat crisp and dry, becomes sod I
ened and flat. Omelette gravy should
e favored with sweet herbs and onion,
nd thickened with potato starch or arrow
co.; never with wheat flour. Omelettes
re called by the name of what is added
0 give them favor, ham or tongue
melette; a veal kidney omelette, which
q great fayorite with Frenchman, on
ccount of its delicacy; after the kidney
boiled, cut it into dice and beat with
he eggs. In the same manner, ham,
or tongue, shred small, makes
delicately favored dish. Some add on
IN, parsley, or a Give of eschalot mine
d very finely. Some add chopped oys-
srs.-RurGI NeIv Yorker.
,.,DEESunDn urr.r--n