The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-07-07

article of diet in use; but if It is cooked
so long that it is formed into hard CO.
agula, and then swallowed in pieces, it
takes a long time for the gastric Juices
to chymify it. Therefore If hard-boiled
eggs are preferred, they should be cut
up very fine and masticated carefully.
EGGS BAKED ON A PLATE.-Take
small tin plates-and have enough to
supply each member of the family-but-
ter them slightly, so that the eggs will
not stick to them, and break two eggs
into each plate-which should have been
well heated previously-let them bake
in the oven just long enough to set the
whites.
EGGS AND HAsHED POTATOEs.-Chop
fine some eight or ten cold boiled po-
tatoes the night before they are needed.
Next morning heat a spider very hot,
and put in piece of butter the size of a
butternut, and add the potatoes; salt it
a little, and stir frequently; when well
heated through turn in four eggs well
beaten, and stir rapidly for five or six
minutes. Serve on hot platter.
DROPPED EGGS ON MILK Toast
Toast as many slices of bread as you
need for the family, and put in the oven
to keep hot. Have q pint of milk boil
ing hot, and drop into it one by one as
many eggs as you have slices of bread.
As each one becomes set, skim it out and
place upon it a slice of bread until all
are cooked. Then add little butter to
the milk, boil it up again, and turn it
over the eggs and bread. Serve them
on hot platter.
OMELETTEs.-To make crispy, flaky
omelette, requires genius, it is said, and
mater fGnailiGs usually feels that she
must try her hand at its connection, I'M
less she is blessed with an A No. l cook,
which, alas! is not an article that is
easily cOme-at-able in these degenerate
days. To be sure some people think
that any thing that is composed of eggs,
milk, pinch of flour, little butter and
salt, and is cooked to state of curd, is
an omelette. Heaven save the mark
how deluded they are! To my taste,
an omelette is spoiled if flour is added to
it, because raw -four must at least be
cooked 10 minutes, else it is disgusting
to the taste, and three minutes suffices
for the eggs-longer would spoil them.
A few bread crumbs, either grated or
rubbed through q cOlander, can be
added with good effect, but eschew the
flour by all means. The eggs must be
fresh, and . tablespoonful Of sweet milk
should be added for each egg. Beat the
eggs and milk together as long as you
would to make sponge cake. The pan
must be piping hot, so that the butter
will almost brown in it, but it must not
quite, for if it does it will scorch the
omelette. Put in a piece of butter the
size of hickory nut, and then turn in
the whipped egg and milk. If the heat
is at the proper point, the whole mass
will puff and swell, and cook in
two or three minutes. Run q thin-blad-
ed knife under it, and carefully roll the |
edge over and over, taking care not to |
let it scorch on the bottom before you
are ready to turn it out upon small hot |
platter. No matter if it is not cooked |
solid before You begin to roll it, for its
own heat will cook 1t enough before it is
ready to be eaten. If it has been made
and cooked right, its SAVIOR will be de-
licious and its taste toothsome; while
its appearance is especially attractive,
particularly if you garnish it with tiny
sprlgs OF curled parsley, But you must
be careful not to put either salt or pep
per to it while it is cooking, else your
will be as fiat as q pancake.
They should be added at the table, to
suit each taste. You can vary your dish
BY adding q little finely chopped ham TO
The whipped eggs, just as you are going
TO stir them into the heated pan. or /
you can add two hblespoonsfuls of graf
ed cheese to the milk. Or you can tuck
spoonful Of currant jelly into the folds
IS you roll them up so closely, and it
will add to its delicacy. Chopped pars-
ey is also an improvement to the taste
Of some people. Yet, to US, the pure,
1nmixed flavor of the egg and milk is
lar more appetizing than any additions
IAN make It; and the true omelette
should be golden pile of eggs and milk
hat will melt like snowflake upon the
,Ongue, and few there be who win not
ike to partake of it.
How TO PRESERVE EGGs.-At this
'eason Of the year the egg harvest is at
Is greatest height, and prices now rule
over than later in the season, 90 it is
Incumbent on the city housekeeper, as
veil as upon her country cousin to lay
n q large supply, against . time Of
reed; for eggs enter so largely into the
composition of all kinds of food, and
ire such excellent articles of diet when
cooked Is omelette or plainly boiled or
'aked, that they have become quite as
~ L. Al IL fl