The news and herald. (Winnsboro, S.C.) 1877-1900, 1881-01-06
Some Ways of Cooking Eggs.

A meal OF eggs, which are cheap, quickly
cooked and nourshing, and which every
farmer has or ought TO have, on his prem
iscs, will often save the housekeeper a
great deal of heat and worry, and be as
satisfactory to ull concerned, as a more
elaborate meat dinner. And first, rs to
boiling eggs, it is true, that most people
don't know how to perform this simple
piece of cookery. TO boil them hard, put
them into hot water and boil twenty min
utcs; they will be just a5 hard in ten, but
the yolks will be soggy and indigcstible; in
another ten they will be nlealy and light.
TO boil them soft, don't boil them at all,
but just cover them with boiling wat er, 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 twenty
minutes; then drain till dry, and put into
u saucepan containing a cupful of rich
drawn butter; heat together to boil, sea-
son with pepper and salt, and pour into a
buttcrcd dish; break dozen eggs over the
surface; put a bit of butter upon each;
sprinkle with salt and pepper and put into
the oven until the eggs arc 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
timely 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 Omlrt is a hand
some and sure dish when care is taken in
the preparation. Three eggs, half cup
of milk, one and half tablcspo oonfulls Of
| cornstarch, one teaspoonful of butter; put
| the omletpan and cover that will fit close
on to heat; beat the yelks of the eggs, the
cornstarch and the salt very well together;
beat the whites to stiff froth, add to the
| wcll-beaten yOlks and cornslarch; 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, tuln 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
cd they are VOL mixed, and the pan and
cover are very hot, there can be no failure.
10 make Parmcsan Omclet; beat ur
three eggs with pepper and salt to taste,
and 2 tablespoonful of grated cheese. Put
a piece of butter the size of an egg into
the omclet pan; as soon as it Is melted poul
in the eggs, and, holdidg the handle Of
the pan with one hand, stir the omlet will
tho other by means of a flat spoon. The
moment the omelet begins to set, ceas,
stirring, but keep shaking the pan for {
minute or so; then with the spoon double
up the omelct, and keep on shaking the pal
until the under side is of good color
Turn it out on hot dish, colored sido up
permost, and serve quickly.