Virginia free press. (Charlestown, Va. [W. Va.]) 1832-1916, 1879-05-03
VARIETY
An Rditor on -.

The culinary man % the Charleston IS c
Nr,rs and Cosri,r thus discourses on the sub
ject Of eggs Hear bin,
some Que has said that there is as much
Dcurishment ia 40 egc as there IS BOZ pound
Of beef While this statement may De q il,ie
exaggerated as far rs .le cgs Is concerned and
scarcely does Justice o. the beef it is. ucyerthc
tess. true that the egg which Is - ialisleusa-
Die 90 the Kitchen, rccouciliuc, amaigulatiu~
and putting rs hlc aud soul into thausitsS and
tas,eiess ingredients which afterwards ignore
It's actual existence OF ouly acknowledge
with groWl-" tc0 mach egg has scant
Justice done IFS individuality au attractive
article Of diet Boiled eggs, pyacLci eggs an
fried eggs have their large aud almlrns cone
stitucncy, but ONE e, are aptto e l,athcry and
she average cook is ioo thiek wristed o. acquire
the def handling which an omelot requires 20
cooking Every cook book IS brimful ot reel
pes on the subject q co. king omolets, Tut, as a
general thing. cookbook receipts may be set
down as not Only beautiful taevrelic gla,NuJes
Do, plain practical frauds.
HOW TO MAKE AS o1iHEr
There are omelcts and omelrts-omel,ts
plain aud omelcts ornamental. omelcis tough
the eggs should be beaten very light, aud nbovc
al the whites should be separated from the
folks and the two beaten apart the whites be-
tng stirred in with the yUlks only just before
cooking This is the very foundation OF the
framework Of an ome.et IL .ea,hery artl-
Gle Is placed on vOur breakfast table. won may
he sure il is because your cook WAS too lazy Co
separate the eggs before cooking. The pon
L. frsk .fr .frff rrfl
lard 20 prevent the cgg from sticking 90 burn
ine-but not too hoi. because Il 600 hot there
Nil be difficulty 10 preventing ,he burning OF
she outside aud she inside Will be haf raw -
after putting tho omc'e, Ca The paa it She uld
not be touched with kui,e or spoon. ln f'ct
p is worth whih going into training 90 acquiJe
the ART Of turning an omc,ct by the cooking
process. This is done by ,akiu- the handle OF
the pan aud scutly though abrgptly Jerking it,
so that The omclct will raise itself gradually
and finally make tbe required Bop. When
this has been accomplished 10 should lc turuci
over 90 a folded napkin and doubled.
So much Tor the cuc.et proper, which Sc
capable Of taking on a new color every day
TO make au oyster omclet. cut oh the grsty
part Il the biyalve. miuce The rest very hue
nnd stir 10 10 With ,he eggs beaten rs above
Cold cauhdower, m'nc-d. tie tops of aspau-
gus cooked and cut fac both u4a6e nice ome-
lets Cooked tomatoes stirred in tho mixture
make a handsome as wei, as paatab.o dl H.
For an ou.elet aux fRs ker'S, stir in two
spooufuis Of chopped thyme parsley and sweet
rparoram Fer course 40 breakfast. Jelly and
jan spread on he oue.et bsioge folding is az
agreeable variety.
These aye hints sufficient as o. the pussibi,i-
tes Of the omolets, but remember thar your
labor viii have been 10 vain unless ;he dish Is
served bet
CUREIFn Icas.
Take six eggs. boiled hard into q locd
saucepan. put three ounces or three table
spoonfuls Of butter and three desert spoonigh
Of curry powder; SLIGO two boiled ouions, fine
~ minced cook unul SOLE. when slice into
tie mixture the eggs, with q t,acup o. cream,
End .Ct /. simmer, not boil.
ny1-EBEo EGcs.
Beat well four fresh eggs ana with two
ounces Of melted butter. pour into 2 lined
saucepa3. stirring We'll Serve this DO; anu
spread 90 butierei toast.
DREADED EeGs.
Boil the eggs hard slice them when cold.
hnl dip each slice in -aw egg ard aferEarl 81,
me bread crumbs. Try tlem 10 butter auj
serve hos. bat freed from grease.
pEvuED zoos
Boil hard and lct them De in cold water until
cold take OF ,he she'll aud cut hall 10 Two
take ont ihe yellow ana make d, into d paste
with melted butter seasoned with cayenne pep
per and a little mustard aOd vinegar Serve
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