The Grant County herald. (Big Stone City, Grant County, Dakota [S.D.]) 1879-1883, 1879-10-25
THE FARM AND HOUSE.
Recipes.

Recipes
SShirrcd Eggs.-Butter a neat ballInu
chsi, and break six eggs into it; place in
Il hot oven and When the eggs are we'll
set, season with salt pepper and little
butter, and serve Immediately 1t is bet
ter to have the smallest size of baking
serve them individually. The egg should
he quite soft III the centre when taken
from the oven and stirred together be-
! fore eating.
Eggs Swell, the least said about city
eggs at this season Of the year, the bet
ter. Perhaps in some happier cline hens
are not altogether demoralized and Civ
en- to ioating and repudiating their natu-
raj obligations. Then the feathery ONE.
let, the delicate poach, the delicious cake
and the delectabe meringue need not be-
come mockeries, as when store eggs are
the sole and unreliable depende lce Talk
ING it Tor granted that ehickendom has
not gone altogether wrong, that egg-lay-
ING Is not among the lost arts. and fresh
eggs are stil to be had, the following
recipes are excellent:
Frieasseod Es4s--Beil SIX egas for Iif-
teen minutes, then lay them il cold wa
Ter tor 4tIf All hour. Put 1 tablespoons
FIJI d butter in i saucepan and when
melted a,sd half Il teaspoon 1T chopped
onion Let this cook until il9htlq
Drowned, then put III a tablespoonful of
| flour which must be mashed and stirred
until smooth and free iron. Jumps do
not let il brown. then add gill of wa
a Is H..
consistency ct rich cream Let the sauce
boil up once, add the EGGS cut in quar-
tiers, lengthWaye. Season to taste With
salt and pepper put in a little chopped
parsley and serve on hot platter.
Poaehed Bggs. Put large sized pan
on the stove with plenty Of water, slight
~ saited, and in it place as many muffin
rings as there are eggs to be poached.
Make ready some thin s ices Of buttered
toast cut into uniform squares and ar,
range them on a hot platter. When the
water IS simmerlng, drop the eggs from a
cup, into the rings; as soon as they are
cooked, (not too hard) take up both muf-
fin ring and egg with the skinner. and
slip II on piece OF toast; then the ring
may be removed. leaving the egg in a
nice even shape. Sprinkle very lightly
with salt and pepper, first bastng the
egg with little melted butter if desir-
ed. An epicurc would garnish poached
eggs with sorrel.
Plain Omelet.-Put the frying pan on
to heat. Break SIX eggs into pan: sea
son with pepper and salt, then peat them
briskly until the yolks are we'll broken,
but not until they are trothy Put a
small tablespoonful Of butter into the
hot frying pan and as soon as it is boil
ing pour in the eggs. Shake the FRYING
pan 4,ently with the left hand, and use d
knife in the right to loosen the edge of
the omelet 50 that all the eggs may be
cooked 10 creamy consistency without
being any ovcrdone, then tip the pan
little turn one half over the other and
loosen the bottom by shaking gently; let
stand for moment longer and toss it
over on a hot platter Or slip It out with
pancake turner.
French Omelet.-Mclt a heaplng tea
spoonful OF butter in half cup Of hot
milk and turn It over a llalf cuD Of very
light bread crumbs-baker's bread is
cst-add salt, pepper, and the yolks Of
three eggs beaten to a foam. Cut the
whites OF the three eggs to a stiff frotn,
lay them over the yolks and mix lightly
together. Melt two teaspoontuls i but
ter II smooth frying pan-and be care
ful not to burn i; put in the omelot. as
soon as it Is ready, and cook until well
done (but not until tough and lcathcryJ
then turn it together in the shape Of i
half moon, and slip or toss II onto hot
platter. very nice variety may be
made by emitting the bread crumbs,
milk and butter, simply beating tie
eggs separately as before directed. IL
both these preparations the whites must
be put over the volks and mixed only
lightly together, and the omelct must be
cooked in hot spider as soon as ready
with butter enough to prevent sticking