The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1885-07-11

Different Ways of Cooking Eggs.
Mrs. C. g. Herbert, in Floral Cabinet.
BAKED EGGS.

Mrs. C. g. Herbert, in Floral Cabinet.
BAKED EGGS.
Butter muffin rings and lay them on
a tin or dish having the bottom butter
ed. Break the eggs carefully and put
one into each muffin ring, sprinkle salt
and pepper and put bit of butter on
the top of each and then bake them in
a moderately hot oven until the whites
are set. They are more delicate than
fried eggs, and can be served on toast
or otherwise. If it is not convenient
to use muffin rings, the eggs must be
broken into the buttered dish with great
care, so that the yolks will not be dis
turbed and too many must not be
crowded in at once. When done, sep
arate them with knife and lift them
into platter with pancake turner, or
they can be served in the dish in which
they were baked.
EsCALLoPED EGGS.
For this dish there will be required
number of hard-boiled eggs, some
bread or cracker crumbs, chopped
meat, chicken, veal or ham, and some
thick drawn butter "a half tea-cup will
be sufficient for five eggs, to which
must be added a well-beaten egg.
Butter pudding dish and put layer
ofcrumbs or: the bottom; moisten them
with milk or weak stock or even water
in which is little melted butter cut
the eggs in slices and dip each one in
the drawn butter; make a layer of eggs,
season with salt and pepper, then add
layer of chopped meat; if it is very
dry add little stock and continue with
alternate layers until the dish is full.
The last layer should be crumbs dotted
with little bits of butter. Bake until
thoroughly cooked through.
BOILED EGGS.
Pour boiling water into pail or pan
in sufficient quantity to cover the eggs
and set it where it will keep an even
temperature not quite up to the boiling
point. Put the eggs in carefully SO as
not to crack the shells, cover the pan
or pail and allow eight minutes for
0ey soft, or twenty for hard-boiled
eggs. When done the whites will be
soft and much more digestible than if
the eggs were cooked in boiling water.
PoACHED EGGS.
Butter the bottom of frying pan
and fill it nearly full of boiling water
slightly salted. The water should not
boil, only simmer, and the eggs must
be put in carefully one at a time lest the
yolks should break. When the whites
are thoroughly set, take them up with a
small fiat skinner so the water will
drain off, and serve on toast or alone.
FAIRY oMELET.
The first thing to remember is to
have a clean, smooth pan in which to
make the omelet. A short-handled
iron spider is best, as it is to be put in
to the oven. Omelet should be eaten
as soon as cooked or it will become
tough. The omelet must not be too
large-four eggs will make as large an
omelet as can be we'll cooked. Beat
four fresh eggs separately; there will
also be needed one cup of rich milk,
one tablespoon of flour, and pinch of
salt. Beat the yolks with an egg-beat-
er, moisten the flour in a little of the
milk and stir it till smooth, then add ii
to the yolks and stir it very gently the
whites beaten very stiff. Do not beat
it, but turn it over with spoon until
the whites are mixed evenly with the
yolks; then add slowly the remainder
of the milk. Have ready deep spider
well buttered and just hot enough not
to brown the butter; pour in the ONE
let and cover it. Let it cook on the
top of the stove until it is set around
the edges and you think it is Drowned
sufficiently on the bottom, then place it
in the oven about five minutes to cook
the top. If cooked just right it will,
with the aid of knife, easily slip on a
platter, and should be folded together
with the top inside.