Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1880-07-22
s:.s wayi 9. ce:k.:s Ess,.

Nov that the warm weather has come.
aud every minute .pcn, in the company Of a
cooking stove j. full Of WEAKNESS and vcNa-
ton Of spirt, a meal Of eggs, which are
cheap. quickly cooked and nourishing. and
which ever farmer has. or ought 20 have on
h. own premises. will often save the house
keeper a grea; deal OF heat and Worry. and
be satisfactory to all concerned. as a more
elaborate meat dinner. And first, as to boil
IN; eggs. it j. a little singular. bu; it !. tue,
that most people do no, know how 10 per-
form this simple piece Of cooker. 10 boil
them hard. pa, them into hot water and boil
twenty minutes they will he just As hard
in ten. hut the yolks will be snggy and indi-
gestible in another ten they viii he meal,
and light To boil them soft. don't boil
them at all. but jus, cover them with boiling
water. and le; them stand for ten minutes
where they will keep bot, but no; boil.
\ very pala,able dish ma, he made Of egg.
and asparagus, thus cut tender asparagus
into pieces half an inch long. and bod twrn-
" minutes then drain tall dry. and put into
a saucepan containing a Cupful of rich drawn
butter heat together To a boil. season with
pepper and salt. AM pour into buitcrcd
di.h break half dozen ccgs over the SUI
face pu, b., OF butter upon each sprinkle
with al, and pepper and put in oven unil
the crgs are set
Another easil, prepared and r,a!l, deli
eiou. dish = made thus provide As uaa,
rather deep saucer, a. you have I,crson. 60
he served Warm and butter them. and
sprinkle an zach somc finely chopped ham.
OF parsley. then break into ii ,~a csgs. bang
careful no, TO break the solks.sPriakie light
.s With ,ali and pepper. and drop on them
one-half ,ea.pooafal n hl;,c- broken INTO
,ery small pace. place ia a mpiera,c., not
oven un,l. the uhitr J, ~. ~hlrh all b. 10
about Eve minutes.
\ Quak,r omslri % handsome and .4r,
dish ~hca carr . taken IN the p preparation.
Three egg. BALI A cap Z mia oa, and q
half Tablespoonful - corn starch. -, tea
spoonful! = batter put che o,n,l,, rar and
a cover tAa, w..i s, cia.. an. - hra, he4i
the solk. q the eggs. the corn starch and
'h, ,a,i ,cT, ucI together. b,a; THE uh.te.
"a IF fra;h adj % The eel .t-ai,n ,a.k.
and cora starch s'sr al together ,rry iho-
oughls than add The mi.k nov PIT the
butter in ;hs b.; pan. and vh,n melted pour
IN the mixture cover and place on the stove
uhcrs i ali brown bot not huru cook
aboa; seven mluaie. fold. ;uFn on hu;
di.h. and serve With cream sauce polrrd
around u II the yoiks and corn starch arr
Thoroughly beaten and hen the ,;i1 - hates
are aldcd th,y are u,l. mixed. and the pan
ana cover arr serl bot. there eau he no fail
z urc.
t. make a Parmcsan omelc;. beat Up
I three Eggs. with pepper and salt 10 taste.
and tablespoonful Of grated cheese. PA,
I . piec, q butter the size Of an egg into the
I omcle; pan a. soon as il j melted pour in
/ the eggs. and. holding the handle Of the pan
Vi III one hand STIR the omelet with the other
/ by means Of fat spoon. The momea, the
umeiet begins 10 set, cease stirring but keep
shaking the pan for a minute or SO then
with the spoon double up the omelet. and
keep on shaking the pan until the omele, i.
Of good color. Turn ii gu; on a hot dish,
colored side uppermost, and serve quickly.