Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1884-02-13
a ChaDter on EggS.

We are assured on high authority that
an egg should stand ten or twelve hours
after being laid before the white is
properly set, and until that time they
do not take on their delicate flavor.
Eggs for boiling and for souffies should
be very fresh, but for other culinary
purposes it is not so Imperative But
they should not be stale for any dish
whatever, for nothing is more disgust
ing than an egg that has stood too long.
We all know how to boil an egg, but
let me add word Of caution: Do not
drop it into the teakettle, and do not
take teaspoon to put them into the
boiling water. Take a small, faring,
granite kettle to boil them, and take a
wire spoon that will hold half a dozen
eggs, SO that all may be put at once
into the boiling water. An omeIet is a
simple thing enough to make, and, as
there are over 200 ways of making
them, L will not particularize, as prob
ably each one of us has formula which
she uses to her own satisfaction
Try the following way Of cooking
eggs: Heat meat platter and make as
many pieces Of toast as you wish, and
butter them slightly when putting them
on the dish. Take saucepan and put
into it about two ounces of sweet, fresh
butter; break the eggs into a bowl and
add salt and pepper to taste; turn the
eggs into the hot butter and stir quickly
with wooden spoon till the mass has
assumed the consistency of thick cream,
then pour over the toast. Eggs pre-
pared as above with boiled dried her
rings and paddock, or sardines placed
upon the toast, and the eggs put over
them, are liked very much by some peo-
pie for breakfast. BrOil the herring,
take out all the bones, and put it on the
toast, etc. The sardines may be served
cold as they come, or they may be set
over the fire and heated. Garnish with
a few sprigs Of curled parsley.
Baked egg are very good. Take
fre-proof dlsh, put in it some very
fresh butter, and let the butter get hot.
Have your eggs broken in a bowl and
turn into the dish, placing few small
pieces of butter over the eggs. Set the
dish in the oven to bake. Try and have
the yelks about even distances apart,
and not broken
Golden eggs form very pretty dish.
Boil some eggs we'll, and, when they are
cold, peel and cut them into halves, and
set them with the yelks downward in a
deep glass dish, arranging them care
fully in rows. Make a sauce by frying
in butter an onion, putting in curry
powder sufficient to color the milk,
which you add at the last, thickening it
with a little -four. Pour over the eggs
and serve with dish of rice.
Snow eggs are formed by putting
over the fire a quart of rich milk,
sweetening it, and fayoring it with
orange flower water. Separate the
whites and yolks of six fresh eggs, and
beat up the whites to stiff froth. Drop
a spoonful at time into the boiling
milk, turning them as quickly as pos
sible, and, lifting them out of the milk
with skinner, place them on sieve.
Beat up the yelks and stir them into the
milk; let them have one boil and put
into glass dish. Arrange the whites
around the edges and serve either hot
or cold; the last is preferable. There
are eggs with tripe, eggs with cheese,
asparagus, peas, spring onions, and a
great many other things.-Coa11atry
Gentleman.