The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1877-03-29
EARll GARDEN AND HOUSEHOLD.
IT gAE MoUr 81 ~
How 90 Cock the s'rI.s 60 the Best Ad-
vantage-VaiGable Bints for House
seepers.

tEoW W GOIA tNO EESIS 20 suC steSt az
vantage-VaiGable Bints for House
keepers.
spu99 DID AsasB q, s,idiEElt{hat 56sse u as mSci1
noufidamehtsin afiregg as ID 4 pound of IF
tfiph fad Ear Is the dgg is conceriled, and
does scarcely justice TO the, beef, At the
same time the egg, which Is 10 indispen-
sable to the kitchen, reconciling, anlalga.
mating and putting its life and soul into
thankless ingredients, (which. Afteiwaras
;gnore its actual existence, or acknOwl-
edge it with a growl--Htoo much ege5'--
has scant justice done to its own ndepen-
dent individuality as an attractive article
of diet Boiled eggs, poached egga, and
fried eggs have their large and admiring
6ohstituehcy, bat omelets7 are apt 70 bS
leathery and cooks too thicx- wristed to
acquire the def handling which an ONE
let requires in cooking, If they have the
gay wisdoc1 and Imagination to season,
flavor and produce new aud pleasing va
rieties. Every cookbook gives valuable
recipes for omelets. It,islGfly Necessary
here to say something Of the method OF
which L. amer oil the chief
thing. ,And while eggs arc go abundant
and cheap, in the markets selling at I8
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 resnlstof experience
and practices, -v,arsg,y 49,
The first consideration is, Tint the eggs
should be beaten very light and separate
ly, the whites stirred in only just before
c0oking-this, notwithstanding it is the
custom OF uiost 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
rag and accordingly disagreeable.
If possible, after the omelet is on the
fire, it should not be touched by knife
or spoon. In fact,y it 10 worth while gos
ing in training to acquire the art of turn
ing the omelet, by q species of coaxing
such as is praatsced by protested cooks.
This is done by taking the handle of the
pan, and gently thoughs abruptly jerking
it 20 that the onielet will raise itself grad.
ually and finally make the required flop.
When done, it should be turned over on
a folded napkin and doubled.
SO much for the omelet proper, which
is capable Of taking on q new color every
day. To make oyster omelet, cut off the
gristly parts, mince the rest fine, aud 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 mako hand
some az we'll as palatable dish. For an
omelet aur fine heroes, stir in two spoons
full ofchopped thyme, parsley andssweet
stIaajoFaE1. For q course st breakfast,
jelly and jam spread on the omclct before
folding is AM 6gRceable variety. These
are hints sufficient as 10 tho srossibilisiea
of the omelet, but be it remembered that
all are vain unless the dish be served uu
hot. ,1vr.r- a4st--i
.CURRIED EGGS.
| Take isix eggs, boiled hard into lined
sadoepah put three Tablespoonful Of but.
ter and three desertspoonsful of curry.
powder; slice two boiled onions, finely
minced; cook until soft, when slice into
the mixture the eggs, with q teacup ol
cream, and let it simmer, not boil.
BUTTERED EGGS.
Beat we'll four fresh eggs, and with two
ounces of butter melted in water-bath
pour into " lined saucepan, stirring thai
. they may perfectly assimilate. Serve
hot, spread on buttered toast.
| dA1i L''3 = DREADED EGGS. -'3' J ~
Boil the eggs hard, slice them when
cold and dip each i,lico in raw egg and
afterward in fine bread crumbs; fry them
butter and ssrve hot, hut. freed from
| grease.
DEvELLED EGGS. Ats
BOIL hard and let them lie in cold water
until cold; take off the shell and cut hal
in two: take cut the yellow and make
into paste with melted buttor seasoned
with cayenne pepper:and hlittle mustard
and vinegar, Serve on Q bed of ,cresses
/ ietssagsRS 5i;ceafy s6o iashss deep, ,p555s
vicnsly prepared with plain dressing.