Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1879-10-23
THE FARM AND HOUSE,

04IIou EgGS.-buttef neat baking
dish, and break six eggs into it; place in
hot oven and when the eggs are we'll
set, season with salt, pepper and little
butter, and serve Immediately. It is bet
ter to have the smallest size of baking
dishes, and placing two eggs in each,
serve them individually. The eggs should
be quite soft in the centre when taken
from the oven and stirred together be-
fore eating.
Eggs.-Well, 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 bbgatons. Then the feathery ONE:
let, the delicate poach, the delicious cake
and the delectable meringue need not be-
come mockeries, as when store eggs are
the sole and unreliable depende zee. TAX
ing it for granted that chickendom has
not gone altogether wrong, that egg-lay-
ing is not among the lost arts, and fresh
eggs are still to be had, the following
recipes are excellent:
Fricasseed Eggs.-Boil six eggs for fit-
teen minutes, then lay them in cold wa
ter for half an hour. Put tablespoon
full of butter In a saucepan and when
melted add half~a teaspoon of chopped
onion. Let this cook until lightly
Drowned, then put in tablespoonful of
flour which must be mashed and stirred
until smooth and FREQ from Jumps lido
not let it brown, then add gill of wa
ter and enough sweet milk to make it the
consistency Of rich cream. Let tho sauce
boil up once, add the eggs cut in quar-
tiers, lengthways. Season to taste with
salt and pepper; put in little chopped
parsley and serve on hot platter.
Poached Bggs.-Put a large sized pan
on the stove with plenty Of water, slig ht-
ly sailed, and in it place as many muffin
rings as there are eggs to DO poached.
Make ready some thin slices of buttered
toast cut into uniform squares and ar
range them on a hot platter. When the
water is simmering, drop the eggs from a
cup, into the rings; as soon as they are
cooked, (not too hardy take up both muf-
fin ring and egg with the skinner, and
slip it on piece of toast; then the ring
may be removed, leaving the egg in q
nice even shape. Sprinkle very lightly
with salt and pepper, first basting the
egg with little melted butter if desir-
ed. An epicure would garnish poached
eggs with sorrel.
Plain 0melet.-Put the frying-pan on
to heat. Break SIX eggs into pan; sea-
son with pepper and salt, then oeat them
brisk]y until the yolks are we'll broken,
but not until they are frothy. 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
pah gently with the left hand, and use a
knife in the right to loosen the edge of
the omelet SO that all the eggs may be
cooked to creamy consistency without
being any overdone, then tip the pan a
little, turn one half over the other and
loosen the bottom by shaking gently; let
stand for moment longer and toss it
over on hot platter or slip it out with a
pancake turnel.
French Omelet.-Melt heaplnq tea
spoonful of butter in half cup Of hot
milk and turn it over half a cup of very
light bread crumbs-baker's bread is
best-add salt, pepper, and the yo]ks OF
three eggs beaten to foam. Cut the
whites Of the three eggs to stiff frotb,
lay them over the yolks and mix lightly
together. Melt two teaspoontuls Of but
ter in a smooth frying pan-and be care
full not to burn it.; put in the omelet, as
soon as it is ready, and cook until we'll
done Out not until tough and leathery)
then turn it together in the shape of a
half moon, and slip or toss 1t onto hot
platter: A very nice variety may be
made by emitting the bread crumbs,
milk and butter, simply beating the
eggs separately as before directed. In
both these preparations the whites must
be put over the yolks and mixed only
lightly together, and the omelet must be
cooked in hot spider as soon as ready,
with butter enough to prevent stickingi