The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1881-01-18
Some Ways of Cooking Eggs.

~ lllcdl VI cpBs, WHlCli dlc NhS"pj
quickly cooked and nourishing, and
which every farmer has, or ought to
have, on his premises, will often save
the houSekecper 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 II little singular, but it is true,
that most people don't know how to
perform this simple piece of cookery.
To boil them hard, put them in# hot
water and boil twenty minuteSg' shey
will he Just as hard in ten, but the
yolks will be soggy and indigcstible /;
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 ten
der asparagus into pieces half an inch
long, and boil twenty minutes; then
drain till dry, and put into a saucepan
containing acupful of rich drawn but
ter; heat together to a 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 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 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 light
ly with salt and pepper, and drop ON
them one-half teaspoontul of butter
broken into very small pieces; place
into moderately hot oven until the
white is set, which will be in about
| five minutes,
A Quaker Omclet is handsome and
sure dish when care is taken in the
preparation. Three eggs, half cup
of milk, one and half tablespoontuls
of cornstarch, one teaspoontul OF but
ter; put the omelet pan and Il cover
that will fl close Oh to heat beat the
yolks of the eggs, the cornstarch and
the salt very well together; beat
the whites to a stiff froth, add to the
well 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 i'll 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 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 a Parmesan Omelet beat
up three eggs with pepper and salt to
taste, and a 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 pah with
one hand, stir the omelet with the 9TH
er by means of flat spoon. The mo-
ment the omclet begins to 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 under side
is Of a good color. Turn it out on a
hot dish, colored side uppermost, and
serve quickly.