Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1880-12-22

A meal OF eggs, which are cheap, quickly
cooked and nourisbing, and which every
farmer has or ought TO have, on his prem
ises, will often save the housekeeper a
great deal of heat and worry. and be as
satisfactory to all concerned, as a more
elaborate meat dinner. And first, as TO
boiling eggs, it is true, that most people
don't know how to perform this Simple
piece Of cookery. 10 Doll them hard, put
them into hot water and boil twenty min
utes; they will be Just as hard in ter, but
the yolks will be soggy and indlgestible; in
another ten they will be mealy and light.
TO boil them soft, don't boil them at all,
but Just cover them with be-ling water, and
let them stand for ten minutes where they
will keep hot, but not boil. A very pala-
table dish may be made of eggs and aspa-
ragus, thus: cut tender asparagus into
pieces half an inch long. and boil twent,
minutes; then drain till dry, and put into
a saucepan containing a cupful Of rich
drawn butter; heat together to boil, sea-
son with pepper and salt, and pour into a
buttered dish; break dozen eggs over the
surface; put a bit of butter upon each;
sprinkle with salt and pepper and put into
the ovel until the eggs are set. Another
easily prepared and really delicious dish is
made thus: provide as many deep saucers.
as you have persons to be served Warm
and butter them, and sprinkle in each some
finely chopped ham or parsley, then break
into it two eggs, being careful not to break
the yolks, sprinkle lightly with salt and
pepper, and drop on them one-half tea
spoonful of butter broken into very small
pieces; place into a moderately hot oven
until the white is set, which will be about
five minutes. A Quaker Omlet is hand
some and sure disA when care is taken In
the preparation. Three eggs, hall a cup
of milk, one and half tablespoonfulls OF
cornstarch, one teaspoonful of butter; put
the omlet pan and cover that will fit close
on to heat; beat the yolks of the eggs, the
cornstarch and the salt very well together;
beat the whites to stiff froth, add 10 the
welI-beaten yolks and cornstarch; stir all
together very thoroughly, then add the
milk; now put the butter in the hot pan,
and when melted pour in the mixture;
cover and place on the stove where it will
brown but not burn; cook about seven
minutes; fold, tuIn on hot dish, and
serve with cream sauce poured around It.
If the yolks and cornstarch are thoroughly
beaten, and when the stiff whites are add
ed they are well mixed, and the pan and
cover are very hot, there can be no failure.
10 make Parmesan Omelet; beat up
three eggs with pepper ard salt to taste,
and a tablespoonful of grated cheese. Put
a piece of butter the size of an egg inio
the omelet pan; as soon as it is melted pour
in the eggs, and, holdidg the handle OF
the pan with one hand, stir the omlet with
the other by means of fiat spoon. The
moment the omelet begins to SET, cease
stirring, but keep shaking the pan for
minute or so; then with the spoon double
up the omelet and keep on shaking tie pan
until the under side is of a good color.
Turn it out on hot dish, colored side up
permost, and serve quickly.