National Republican. (Washington City (D.C.)) 1872-1888, 1878-03-20

One would think that every housekeeper ia
the land ought to know how to cook COM
mon an edible as an egg exactly right; but
they don't, and more lamentable still Ia the
fact that not one in hundred has the faintest
conception that there is q "knack" about II, n
our New England cousins would say. quite I'M
known to them. There is n deal OF nutriment
in an egg, and certainly no more palatablo
dish than q cll-cookcd ono. Children cry
for Il !" IL gives muscle to the laboring maa
and strength to the most dyspeptic invalid;
better still, they are cheap during ths
and tho ensuing season, so that the
poorest can afford to indulge. And
right hero permit us to suggest tbat
A FIvE-CENr LUNCH
Of couple Of boiled eggs and biscuit might
afford an agreeable change now and then u
the regular soup msnu of charity eating houses.
The average boarding-house mistress seldom
seoms to imagine that there can be any way
Of cooking eggs but to sizzle them in grease o.
to serve them with their jackets on boiled
neither hard nor soft but to the medium con.
sistsncy of warm putty. Since this srticls q
diet is incI pensive, and so remarkably "fllin'"
according to Sairy Gamp-it behooves the
above. mentioned class, who comprise . large
share of our Washington population, to pay
attention to the subject and learn other ways
of rendering them palatablc
In cooking eggs the best plan Is to break
them separately in q cup, as q single stale one
will spoil all the rest, and. with the natsrL
perversity Of inanimato things, II will be surs
not to be broken among the first Never set
them away to keep warm, but delay cook
ing them until Just as you want to use them,
and serve piping hot, as otherwise they take
OH a salvy appearance which is nanscating.
PoACHEp Eaas.-Hnve the water hot but
not boiling; salt il and put in = tablespoonful
of vinegar to keep them from breaking. Drsp
10 ha MI Inv N
turn them over, but dip the scalding water
gently over them with spoon till sufficiently
done. Take them ont, without breaking on .
platter; pepper each one and put u BIT OF butter
In the centre OF it, and pour over half cup OF
heated cream. Or have some buttered toast
ready OH u fiat dish, lay the eggs upon II, aud
butter and pepper them.
SCRAMBLED EGGs.--Pour q cup OF milk iato
a saucepan; rub teaspoon Of -four into
tablespoonful Of butter; add this to the milk
and salt TO taste; beat six eggs light and stir
them into the milk when hot. When tho
whites are well set pour over battered toast.
OMELETTE.-Beat six eggs very light, have
some hot butter ready in pan, pour the eggs
in, fry tin OF fine brown IN QUE side,
sprinkle salt and pepper on the top, then lap
over, showing the brown side out, aud serve
on u hot plate.
HERB HAM, OR MEAT OMELTrTE. Mako
the same as plain Gmtettc, mixing with tho
eggs before frying amy meat, herbs, or rico
finely minced. Cold fried or boiled ham,
chopped very fine, is excellent served ia this
way, or with scrambled eggs ~ above,
BAKED Butter dish, break In tho
eggs, pcppvr, salt, and butter them and bake
in u slow oven ill well set serve hot
TIMr 10 Bon EGGS.-1o boil mcaly, fifteen
minutes very hard, ten minutes hard, seven
minutes; soft four minutes; very soft two
Physicians say that hard eggs are
not injurious il boiled long time it is only
in their transition state, neither hard nor soft
that they are indiges,ible.