The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1877-03-29
FARM, GARDEN AND HOUSEHOLD. L L
4 IT z : e = gT
.-NgS SALL ABOUT EGGGSssa . lgg
How to Cook the Fruit to the Best Ad-
yantage-Valuable Hints for House
keepers.


keepers.
sbnds 5Giis has 8 said That t6ereis as much
nourishmenatsin aireegg as in d pound of
beef. This is too enthusiastic an asser.
ttion fas far as the egg is concerned, and
does scarcely justice to the, beef At the
same time the egg, which is so indispen-
sable to the kitchen, reconciling, amalga-
mating and putting, its life and soul into
thankIess ingredients, (which afterwards
ignore its actual existence, or acknowl-
edge it with a growl-'too much egg''-- :
has scant justice done to its OVID indepen-
dent individuality as an attractive article
-of Diet, Boiled eggs; poached eggs, and
fried eggs have their large and admiring
CONSTITUENCY, but 0melets are apt to be
leathery and cooks too thick-wristed to
acquire the deft handling which an ONE
let requires in cooking, if they have the
gay wisdom and Imagination to season,
favor and produce new and pleasing va
rieties. Every cookbook gives valuable
recipes for omelets. Tits only necessary
here to say something of the method of
5composition, (which isS after al-the chief
thing. rand while eggs fare so abundant
and cheap, in the markets selling at 1S
cents and retailed for 25 cents dozen,
there can be no better time for expert
ments, for omelets, like other: valuable
works, are only the result t:ofs experience
nd.practice. v3ysu ysgr
Tie first consideration is, that the eggs
should be beaten very light and separate
ly, the whites stirred in only just before
cooking-this, Notwithstanding it is the
custom Of most cooks,to make one matter
of the egg.beating. The pan should be
moderately hot; if too hot, while there is
difficulty in preventing the burning of
the outside, the inside will be left half
raw and accordingly disagreeable.
If f,possible, after the omelet is on the
fire, it should not be touched by a knife
or spoon. In facts it is worth while 60,
ing in training TO acquire the art of turn
ing the omelet, by species of coaxing
such as is practiced by professed cooks.
This is done by taking the handle of the
pan, and gently though, abruptly jerking
it so that tie ornelet will raisefitself grad
ually and finally make the required flop.
When done, it should be turned over on
folded napkin and doubled.
So much for the omelet proper, which
is capable of taking on new color every
day. To make oyster omelet, cut off the
gristly parts, mince the rest fine, and stir
in the mixture or spread on the outside
before folding. Cold caulifower, minced,
the tops OF. asparagus cooked and cut fine,
both make nice omelets. Cooked toma-
toes stirred in the mixture make hand
some as we'll as palatable dish. For all
omelet aur fine herbes, stir in two spoons
full 0fchopped thyme, parsley and sweet
=nfaiorau,. .~-For "a course at breakfast,
Jelly and Jam spread on the omelet before
folding Isl AM agreeable variety. These
are hints sufficient ash Che possibilities
of the omelet, but be it remembered that
all are vain unless the dish be served up
hot. c3Yryc 9m;T
.cURg1ED EGGS. s4..s
Take. six eggs, boiled hard !; into lined
saucepan put three tablespoonsful of but
ter and three desertspoonsful of curry
: powder; slice two boiled onions, finely
minced; COOK untll sou, Wnen Slice lnVo
the mixture the eggs, with a teacup of
cream, and let it simmer, not boil.
r'..@ BUTTERED EGGS. ~
Beat,well four fresh eggs, and with two
ounces of butter melted in water-bath,
pourintoglined saucepan, stirring that
they may perfectly assimilate. Serve
hot, spread on buttered toast. 6
3 lA!171J = DREADED EGGS. - > -''-
Boil the eggs hard, slice them when
cold and dip each slice in raw egg and
afterward in fine bread crumbs; fry them
~in-.butter and serve hot, but freed from
grease.
DEvELLED EGGS. u
Boil hard and let them.lie in cold water
until cold; take off the she'll and cut half
in two; take out the yellow and make
into paste with melted butter seasoned
with cayenne pepper;and alittle mustard
and -yinegar, Serve on a bed Of crosses,
lettucepS ehiccory tWo3inches deep, pre-
. sorrciT11,- - r. 1yro,cra ra9 NTH q rIoin drasoinU