The Portland daily press., 1880-06-30
AGRICULTURAL.
The Household.
Domestic Receipts.

SOME WAYS OF COOKING EGGS.
Now that the warm weather has come,
and every minute spent in the company of
cooking stove is full of WEAKNESS and vexa-
ton of spirit, meal of eggs, which are
cheap, quickly cooked and nourishing, and
which every farmer has, or ought to have on
his own premises, will often save the house.
keeper great deal of heat and worry, and
be as satisfactory to all concerned, as more
elaborate meat dinner. And first, as to boil
ing eggs, it is little singular, but it is true,
that most people do not know how to per-
form this simple piece of cookery. To boil
them hard, put them into hot water and boil
twenty minutes; they will be just as hard
in ten, but the yolks will be soggy and indi-
gestible; 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 tender asparagus
into pieces half an inch long, and boil
twenty minutes; then drain till dry, and
put into saucepan containing cupful of
rich drawn butter; heat together to boil,
season with pepper and salt. and pour into
buttered dish; break half dozen eggs
over the surface; put bit of butter upon
each; sprinkle with salt and pepper, and put
in the oven until the eggs are set.
Another easily prepared and really deli
cious dish is made thus; provide as many
rather 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, be-
ing careful not to break the yolks, sprinkle
lightly with salt and pepper. and drop on
them one-half a teaspoonful of butter broken
into very small pieces; place in moderate
ly hot oven until the white is set, which will
be in about five minutes.
A Quaker omelet is handsome and sure
dish when care is taken in the preparation.
Three eggs, half cup of milk, one and
half tablespoonfuls of corn starch, one tea
spoonful of butter; put the omelet pan and
cover that will fit close on, to heat; beat
the yolks of the eggs, the corn starch and
the salt very well together; beat the whites
to q stiff froth, add to; the well-beaten yolks
and corn starch; stir all together very thor
oughly, then add the milk; now put the but
ter 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, turn on hot
dish, and serve with cream sauce poured
around it. If the yolks and corn starch are
thoroughly beaten, and when the stiff
whites are added they are we'll mixed, and
the pan and cover are very hot, there can
be no failure.
To make a Parmesan omelet, 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
omelet pan; as soon as it is melted pour in
the eggs, and, holding the handle of the pan
with one hand stir the omelet with the
other by means of fat spoon. The mo-
ment the omelet begins to set, cease stirring
but keep shaking the pan for a minute or
SO; then with the spoon double up the ONE
let, and keep on shaking the pan until the
omelet is of good color. Turn it out on a
hot dish, colored side uppermost, and serve
quickly.-N. E. Farmer.