The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1877-03-23
ALL ABOUT EGGS.

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nourshment in IN egg as in pound of
becf. This is too enthusiastic an assertion,
as tafas the egg is concerned, aud does
scarcely justice to the beef At the same
time the egg, which is SO indispensable to
the Rtchen, rcconcling, amalsamating and
putting its life and soul into thankless in
gradients, which afterwards ignore its ac-
tual existence, or acknowledge it with
groRl-"too much egg"-has scant Justice
done to its own independent individuality
as an attractive arti-le of diet. Boiled eggs,
poached eggs, and fried eggs have their
large aud adniiring constituency, but ON
as eisss are ap. g be lsathesx. and cooks too
Which requires In cooking, ifthey
haVo th6 gay wisdom and Imagination to
season, f,vors and produce new and pleas
ing varieties. Every cookbook gives val.
liable recipes for omelcts. 1t is only neces-
sary here to say something of the method
OF composition, which is, after all, the chief
thing. Aud while eggs are SO abundant
and cheap, in tn. markets selling at 1S cents
and retailcd for 25 cents dozen, there can
be no better time for experiments, for ONE
lets, like other valuable works, are only the
'>SoS oi pTaCllCC.
The first consideration is, that the eggs
should be beaten very light and separately,
tho whites stirred in only just before cook.
lng-this, Notwithstanding it is the custom
OF most cooks to make one matter of the
egg beating The pan should De moGe-
rately hot; if too hot, while there is diff
culAy in preventing the burning OF the out
side, the inside will be left half raw and ac-
cordingly disagreaable. -.-.- -
If possible, after the omclct is on the
fire, it should not be touched by knife or
spoon. In fact, it is worth while going in
training to acquire the art of turning the
omclet, by species Of coaxing such as is
practised by professcd cooks. This is done
by taking the handle of the pan, and gent.
ly though abruptly jerking it so that+ the
omelct will raise itself gradually and finally
make the required flop. When done, it
| should be turned over on q folded napkin
and doubled.
So much for the omelct proper, which is
capable Of taking on new color every day.
10 make oyster omclct, cut off the gristly
parts, mince the rest inc, and stir in the
mixture orspFSad on the outside before
folding Cold cauliaowcr, miuccd, the tops
OF asparagus cooked aud cut fine, both M ke
Rlce omelcts. Cooked tomatoes stirred in
the mixture make handsome as we'll as
palaeablc d=l.-AFvr-- nm -omclct -zuar fine
heroes, stir in two spoonfuls of chopped
thyme, parsley aud sweet marjoram For a
course at breakfast, jelly and jam spread Oh
the omclct bcf re folding is an agreeable
variety. These arc hints sufficient us to
the possibilities of the omelet, but be il re-
mcmbcrcd that all are vain unless the dish
be served up hot.
CuRRIED EGGs.-Tako six eggs, boiled
hard into lined saucepan put three oun-
ces of butter or ,hree tablespoonfuls of but
ter, aud three descrtspooniuls of curry-pow-
der slice two boiled onions, finely minced !;
cook until soft, when slice into the mixtures
the eggs, with teacup of cream, and let
1t simmer, not boil
BUTTERED EG0s--Beat we'll four fresh
eggs, and with two ounces of butter melted
III water-bath, pour into lined saucepan,
that they may perfectly assimiate Serve
hot, spread on buttercd toast.
DREADED EGGS.
Boil the eggs hard, slice them when cold
and dip each slice in raw egg and afterward
in fine cadcrumbs; fry them in butter
anc serve hot, but freed from grease.
DEvELLED EGGS.
Boil hard and let them lie in cold water
until cold; take off the shell and cut hall
in two; take out the yellow and make into
paste with melted butter seasoned with
cayenne peppef fsand little mustard and
vinegar. Serveson bed of crosses, let.
tuce or chiccorytwo inches deep, previous.
ly prepared with plain dressing.
ONO WOMEN DEMOLIsmlNG A BAR
RooM.-In Millertown, on Thursday even.
ing, at about 10 o'clock, the women
assembled en- masse, about twensy.fiye
or thirty in number, armed with axes,
and marched down upon the doomed prem
ises in full force. To crush the door in
was bat.shc work of moment; few well.
dealt blows by some of the more resolute
ladies' reduced it to splinters. Then the
crowd rushed in, axes in hand, and began
the work of demolition. In less than five
minutes the weather boarding was knocked
off, as high up as they could reach: bar,
bar fixtures, glases, jars, bottles, jugs, dem.
Johns, and kegs were reduced to.a mass of
rubbish, and the contents deluged the floor.
While this work was going on the little band
was surrounded by about fifty ncn-our best
citizens--who had followed their wives sweet
hearts and sisters, to within about fifty feet
of the scene Of action, and there they stood
rs wall Of protection around them. Hay-
ing completed their work, the ladies shoul.
dered their axes and marched of, in GOOD
order, singing: .sssssss.''
Wen hoist our flag and on to victory;
The right shall win the day.