Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1875-03-25
j arm unn f1'ousrbolo.
-:.asias. c:.se-T.

-.-2A-ass s.sEesy.
l. f-a well-knuwn fact that 10 country
.a del world possesses better materials for
...e.ry Jh.n ours; yet there i peIhap-
#. .rut-v uAcrc the cnoa.n- j., a. 3
...4. r#fe worse. Wny j this; | an
-s.r lraal.y because the mi>tre>>c> ot
ase >o .ameu,ably Ignorant ~ the
-.., Ignorance 8, a iauli which
,44.NaA> Pc rcmind,d-a little teaching
.ua drought. patience and practice, wi!
t-a.. the most deficient. even II she have
,t,r - U,tle aptitude tor cookery. The
l.,.of cooking j.. think. born in some
aomrtI. though some are foolish enougl
go imagine that j: i, unlalylihe to indulgr
10 IFS practice, our Observation-Disclosures
G.l lot tliuk 50; therefore. really do not
,,c why We should. though far he il iron
ne 81 wish 10 initiate thom IN everything
Pge-ChevaS>e writes a; some length or
this subject; he rid.cules the notion of i
being uuladylike to be occupied with cook
c'y and other household duties-he even
SAYS that they are necessary TO health. In
oac OF lis popular works he says 1t
.uigA. be said that the wife i not the prop
cr person 10 cook her husbands dinner.
True. lat a wife should see and know that
the cook does her duty. and If she did per
cuance understand how the dinner ought
- De cooked. have vet 10 learn that the
hl-l1Id would for such knowledge think
- har 4 faF j.
iar,c or four years in bringing beast TO
perfection lii for human food. /, ii no; a
>.l. after 20 much time and pains, for al
l..ot OF cook in the course Of one short
hour or tao, 10 ruin by vile cookery joint
vi such meat l. il not time, then, tina; a
VIE herself should know how joint OF
t.c4t - .at to be cooked, and thus be able
80 give instructions accordingly.
Having, hope. successfully proved the
a,c,>-.'v Of 4 mistress looking after the
,upAia-. or at lea>: experimenting il, !
viii proceed to >ay q few words on the
5.c, II the med We c1I breakfast
4 rs frequently form principal item in
j. .al They are usually eaten in one o
t..c- ways. /. e, bo.,-d, poachel. or fried.
NOW there are a, least MY different mode
ot cooking egg; therefore. why not Try
some Of them: We have most OF Us eaten
al onele,e. but how many of u have
c4,ea really = = 'o1 one:
4 paar cook viii make firm hard.
rt.- mas with a A.ud OF water gravy
r.au T. which >he 10 her ignorance call, Al
,.n..,tte. show the production TO the
.Gm1lr uttlr FreAcA cook. aud If she l.
t,: tho polite She vi laugh in your face
when you tell her what the name of your
d.-l l. Iae reason that our omelett> are
wrong i that they are usually 80 compli-
ctirl. .Anojhrr reason j. that when We
Il, for Instructions TO our cookery books,
tacy generally mj-Irect u by Introducing
ingredient, which sh,ald be utterly foreign
- i,-.u;aad the moi. Of c5oains i, not
.eIy clearly gwen.
N3V this j, the way a French womar
showed me how to make a plain omelette
4aAe oae-quarter pound Of good fresh but
t. or Lard, >iX egg, the fre>her the bet
ter, hait teaspoDhlul Of chopped parsley
ID .iael li,,le very finely minced onion.
pepper AMI salt to tas,e; use q very clear
T., 10 pan. put in,o it the butter or lard
and bring to a bDHing point; then, having
well BEATEN all yoIr eggs together with the
parsley. onions. salt. AMI pepper, pour the
mixture iuto the pan. When the part
D.. s.F.
carefully with iOrk, and Re. the uncooked
ptrt tal. IL, place. and - On till your
Egg, are coDAei. b. careful not to coOk
;,e.n re, long, or they vii De ] l.. leather,
;.n o.ne.-tte when completed should com
hi1e "a savJrv gravy of il own with Ger
tain degree Of firmness. When the mas,
j, Drowned on the under side, give it
dcX'ron- turn ia the pau, aud a. you tilt il
into the hot dish YOU must have ready to
receive it, with a tap fold it in two and
then S0a have your omelette complete.
NOV THIS requires just little practice to
accomplish. but il soon comes; the great
secret OF success i to have the eggs very
fresh, The butter quite boiling in the pan
ana an tQhal neat over lht potion OF II.
Once a plain omelette is achieved. of
course enl ess varieties are introduced. as
various herbs chopped up and mixed with
the eggs. oysters. kidneys. fish and so on.
Another very tasty way of serving eggs
for breakfast, is as follows Prepare as
many little cases of strong paper (rame-
quin cases do beautifully as you have
eggs. well butter the sides and bottom OF
each, sprinkle with finely chopped herbs. |
Put small piece of butter in dish that |
will conveniently holdthe cases-as shall |
low pie dish-arrange them in it. break an
egg into each. pepper and salt them, then
cover each egg with bread crumbs mixed |
with grated Parmesan cheese. cook them
gently in a slow oven till the eggs are |
nicely set, and serve in the dish very hot I;
a napkin may be neatly pinned round the
dish.
HardIy-boiled eggs, cut in half, the
yolks removed aud well mixed with butter
and anchovy paste, are also very nice.
The whites should be refilled with the
mixture. also the outside must be covered
with it they are then egged bread-crumb-
a r;aa braun Care musr he