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

nourshment in an egg as in q pound of
beef. This is too enthusiastic an assertion,
as fasas the egg is concerned and does
scarcely justice to the beef. At the same
time The egg, which is SO indispensable to
the Htchen, recopcil;ng, amalgamating and
putting its life and soul into thankless in
gredents, which afterwards ignore its ac-
tual existence, or acknowledge it with
groRl-'too much egg"--has scant Justice
dore to its own independent individuality
as an attractive arti-le of diet. Boiled eggs,
poached eggs, aud fried eggs have their
large and admiring constituency, but ON.
I sisss are ape g BE- Isathssxs snd cooks too
4 whioh elct Zee dires 10 cooking, ifthsy
have the gay wisdom and imagination to
season, f,vors aud produce new and pleas.
ing varieties. Every cook book gives val.
liable recipes for omelcts. 1t is only neces-
OF composition, which is, after all, the chief
thing: Aud while eggs are SO abundant
and cheap, in tn. markets selling at 18 cents
and retailed for 25 cents dozen, there can
be no better time for experiments, for ome.
lets, like other valuable works, are only the
result OF experience and practice.
The first consideration is, that the eggs
should be beaten very light and separately,
the whites stirred in only just before cook.
ing-this, Notwithstanding it is the custom
OF most COOKS to make one matter of the
egg beating. The pan should be mode
rateiy hot; if too hot, while there is diff
cuhy in preventing the burning OF the out
side, the inside will be left half raw and ac-
.sordingly disagreaable. - ...zl.--. =
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 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 fne, and stir in the
mixture or spfSad on the outside before
folding. Cold caulifowcr, miuccd, the tops
of asparagus cooked aud cut fine, both III: ke
nice omelcts. Cooked tomatoes stirred in
the mixture make IL handsome rs we'll as
Pa]aeabie 3ishs--fv .orncict -rr,ss1 ,i,vc-
heroes, stir in two spoonfuls Of chopped
| thyme, parsley and sweet narjoram. For
course at breakfast, jelly and jam spread Oh
the omclet bcf re folding is an agreeable
variety. These are hints sufficient as to
the possibilities of the omelet, but be it 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 three tablespoonfuls Of but
ter, and three descrtspooniuls of curry-pow-
der slice two boiled onions, finely minced
cook until soft, when slice into the mixtures
the eggs, with tcacup of cream, and let
it simmer, not boil.
BUTrERED EGGs.-Bcat we'll four fresh
eggs, and with two ounces of butter melted
III i water-bath, pour into q lined saucepan,
that they may perfectly assimilate. 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 brcad,crumbs; 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 half
in two; take out the yellow and make into
Il paste with melted butter seasoned with
cayenne pepper and little mustard and
vinegar. Serveson bed of crosses, let
tucc Or chiccory two inches deep, previous,
ly prepared with plain dressing
ONO WOMEN DEMoLIsmING a BAR
RooM.-In Millertown, on Thursday even
ing, at about 10 o'clock, the women
assembled en- massc, about twensy.fve
or thirty in number, armed with axes,
and marched down upon the doomed prem
ises in full force. To crush the door in
was kis-,hc work of moment; few we'll
dealt blows by some of the more rcsolute
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, glascs jars, bottles, jugs, dem
Johns, and kegs were reduced to mass of
rubbish, and the contents deluged the floor.
While this work was going on the little band
was surrounded by aboutfifty mcn-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 a wall Of protection around them Hav-
ing completed their work, the ladies shoul-
dersd their axes and marched ef in good.
order, singing:
We'll hoist our hao and on 10 victory.