Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1885-03-26

il NAV be more easily rubbed smooth for
salad and other mixtures, and more quickly
penetrated by the gastric fluid. II the shell
of an egg be cracked before boiling, pierce
several small holes in the large end to keep
ne contents from bursting out al the crack.
Another of the commonesi ways OF cooking
eggs is to serve them with fried or broiled
ham. Most people fry them in the ham OF
bacon fat, but this is not the incest nor the
most delicate way. You can fry or broil the
ham as peases you. If YOU fry it. have !,
cut in thin slices remove the outside r,nd,
cash the fat and cook in frying pan until
the fat is crisp. Ii is an improvement, and
adds to the deicacy of taste, if immediate
" on irving you dip the ham into boiling
water to rinse off the salt then put II into
a hot platter and garnish with dropped eggs.
If YOU broi it, have it cut in very thin slices
and broil for three or four minutes. II the
ham is old or quite salt il should be par
boiled for FIVE minutes before being broiled-
Serve with dropped eggs. which are cooked
in the following manner. Have clean
shallow ran, nearly full Of sailed and boiling
water Remove all the scum and let the
water simmer. Break each egg carefully
into a cup and slip il gently into the water.
Din the water over them with a spoon, and
when film has formed on the yolk and the
white is firm, take up each with a skinner;
drain. trim the edges, and place on the p at
ter about the ham. You will find that eggs
served in this manner with ham are delicate
and digestible, whereas they are neither
when fried in the ordinary fashion.
BAKED EGGS
are very nice for either breakfast or luncheon,
and there are several wsys Of preparing them.
The simplest shall be given first. Small
stone china dishes or egg chinas. holding
one or Two eggs for each person are Goa
,enient for this method of serving eggs;
or YOU may use a common platter placed
over hot water /; or bake in the shells IN
moderate oven for 10 minutes. first prick ing
several holes with large pin IN The broad
end of the egg To keep the air within from
bursting the shell It expands. The next
way to do it Is to break an egg mo cup,
being careful not TO break the ,oik. and pat
the eggs in a hot hu,tered dish suitable for
serving. Pa. little salt on each egg % Re
until the white is firm add iuiie butler
and serve at once; garni>h each egg with
thin strips Of breakfast bacon. Still
another way is to cover the but'ered ,!.,h
with fine cracker c. ambs. Put each egg
carefully in the dish aui cover lightly with
seasoned and buttered ofambs. BAKE uuu.
the crumbs are brown. These are. o: course,
the p!ainest and simplest VANS IN which Ih,
baked eggs may be served. Nos fur one
or two !ltt!e more elaborate Beat tie
whites Of the eggs % a stiff froth ard sat
slightly. Spread the iro;hy mass roughly on
platter, leaving cavity or rest foI each
of the yoiks little distance apart. Season.
by putting on each yoik a little salt, pepper,
and a tiny BIT Of butter. Set into the oven
and bake until the beaten whites are
Drowned. Suil another way is 10 cover the
platter with any poultry gravy YOU NAV
chance 10 have. or with white sauce. and
have a slice Of toas, or of soaked bread for
each egg. Set the platter in the oven over
pan Of hot water, and when the toast and
gravy are hot drop the eggs into the toast.
and bake until the eggs are sci. 4 very
preit, and ornamental dish is called
EGGs N A BAskET.
Boil the number Of eggs required for 20
makes Two baskets When tie eggs are
cool remove the shells cut off thin sirt a,
each end that the egg MAY stand upright.
aud cut in halves. Remove the yok., and
stand The cups or baskets thus made. around
the edge o. platter. Rub the yo.ks to
smooth paste add an equal amount Of
cooked ham or tongue chopped fine. one
tablespoonful OF melted butter, sa,. peppef
and mustard to taste. Make into bali. the
SIZE Of the original yolNs and fill the cups.
Make one cup Of white sauce. pour It into
the dish in which the eggs baskets are stand
ing. Set the platter in the oven few
moments 10 heat the contents. and When
ready to serve pur bit Of parsley On each
bail. \ gu may vary this hy using ia place
Of the meat two Tablespoonful Of grated
cheese, speck Of pepper, and moisten wiki
Vinegar and olive oil. The cream sauce IS Of
course added, and the dish oihersi.e pre-
pared a, before. One more, aud then for
the oysters. The following way OF prepar-
ing the eggs is called eggs IN the nest"
Boil SIX eggs for 20 minutes Remove the
shells; separate the yoks from the whites
without breaking, or YOU NAV rub them to
smooth paste, with a little olive oil to
moisten, and shape into small balls. Cut |
the whites in thin, narrow slices, and mix
with them an equal quantity of fine shredded |
chicken. ham or salmon and a table spoonful |
which should be light and dry, on platter
In circular or oval ring, and put the yolks
in the centre. Set the platter in a steamer
to heat the mixture. Make pint Of thick. !
white sauce, pour enough of it round the
edge Of the dish TO cover halfway up the |
nest and serve the remainder in sauce |
boat.
OYSTERS
are also nice for breakfast, and they are so |
easily prepared that they strongly recommend |
themselves 10 the woman who has her own
cooking to do. They are very nutritious.
and are easily digested when fresh and eaten
raw or slightly cooked but when over
cooked they are tough and lsa,hery. They
should never be kept long after being taken |
from the shell. To prepare oysters for
cooking, pour half cup Of cold water over
one quart Of oysters; then with clean hands |
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