The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1880-10-28
Some WAYS Of Cooking Eggs.

A meal of eggs, which are cheap
quickly cooked and nQllrishing, and
| which every farmer has, or ought 10
have, on his premises, will often. save
| the housekceper q great deal OF heat
I and worry, and be as satisfactory to
all concerned, as more elaborate meat
dinner. And first, as to boiling eggs.
it is little singular, but it is true,
that most people don't know how to
| perform this simple piece of cookery
To boil them harl, put them into hot
water and boil twenty minutes; they
will be just as hard i'll ten, but the
yolks will be soggy and indigestible
in another ten they will be mealy and
light. To boil them soft, don't boil
them at all, but just cover them with
boiling water, and let them stand for
ten minutes where they will keep hot,
but not boil.
A very palatable dish may be made
of eggs and asparagus, thus: cut tell
der asparagus into pieces half an inch
long, and boil twenty minutes: then
drain till dry, and put into saucepan
containing acupful of rich drawn but
ter; heat together to boil, season
with pepper and salt, and pour into a
buttcred dish break half II dozen eggs
ONCi LIC SuAANCC, lut pAO OA Ont'Si
upon each; sprinkle with salt ami
pepper, and put into the oven until
the eggs are set.
Another easily prepared and really
delicious dish is made thus: provide
as many rather deep saucers, as you
have persons to he served. Warm and
butter them, and sprinkle in each some
finely chopped ham or parsley, then
break into il two eggs, being careful
not to break the yolks, sprinkle light
ly with salt and pepper, and drop on
them One-half teaspOOnful of butter
broken into very small pieces; place
into moderately hot oven until the
white is set, which will he i'll about
five minutes -. -.
A Quaker Onelet is a handsome and
sure dish when care is taken in the
preparation. Three eggs, half a cup
of milk, one and half tablespoonfuls
of cornstarch, one teaspOOnful of but
ter; put the Omelet pan and a cover
that will fiji close OIL to heat beat the
yolks of the eggs, the cornstarch and
the salt very we'll together; beat
the whites to O stiff froth, add to the
well-beaten yolks and cOrnstarch stir
all together very thoroughly, then add
the milk; now put the butter i'll the
hot pan, and when melted pour in the
mixture; cover and place on the stove
where it win brown but not burn;
cook about seven minutes; fold, turn
OH hot dish, and serve with cream
sauce poured around it. If the y0lks
and cornstarch are thoroughly beaten,
and when the stiff whites are added
they are well mixed, and the pan and
cover are very hot, there can be no
failure.
TO make Parmcsan Omclet: beat
up three eggs with pepper and salt to
taste, and tablespoonful OF grated
cheese. Put piece of butter the size
of an egg into the onielet pan; Us soon
as it is melted pour i'll the eggs, and,
holding the handle of the pal with
one hand, stir the omclet with the 9TH
er by means of n fiat spoon. The mo
ment the omelct 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 OH
shaking the pan until the under side
is of a good color. Turn it out OH a
hot dish, colored side uppernost, and
serve quickly. Lgs4.tss