Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1886-07-29
Good Cheer.
Eggs and Buns,
BY E. b. LEE

BY E. b. LEE.
sHrRRED EGGS. Heat little butter
in pie-pan then put in the eggs, TAX
ing care that the yolks are not broken,
and bake in the oven.
EGGS IN MILK - An excellent way
of cooking eggs is to break them into
boiling milk, without beating Cook
slowly stirring now and then. When
done soft pour into dish and add lit
tie salt and pepper.
A VARIATION on THE oMELEr.-The
omelet can be varied by adding pars-
ley or other herbs, or mixing dozen
chopped oysters or any kind of meat or
fresh fish, or spreading them on top of
egg mixture, or using cooked aspara-
gus chopped, o. few raw tomatoes
chopped, or sugar an mace or nutmeg.
The two important things in making a
nice omelet, are to beat the eggs thor
oughly, and not let it scorch.
STEAMED Butter tin plate,
and break in your eggs set in steam
er: place over kettle of boiling wa
ter and steam until the whites are cook
ed. They are more ornamental when
broken into patty-tins. as they keep
their form better
KEDGEREE.-Boil two tablespoon
fuls Of rice add any fish previously
cooked, nicely picked; beat up an egg
we'll. and stir it in Just before serv-
ing.
rIcKLEp EGGs.-BoiI the eggs hard,
remove the shells and place them care
fully in a small jar Boil spices in a
sufficient quantity Of vinegar to cover
the eggs, and when it is partly cooled
pour over them. as it is liable 10 split
them i. used too hot They will be
ready for use in two weeks or less.
JENNY LIMBS FAMoU, sour. (Suppos-
II r. B. beneficial 10 the rotce. One
quarter pound of the best pearl sage.
washed till the water poured from it is
clear; then stew it quite tender in WA
ter or thick broth ut will require about
a quart of Liquid, which should be
poured on it cold and heated very slow
ly) then mix gradually with it, a pint
Of good boiling cream, and the yolks of
four eggs. then mingle the whole care
fully with two quarts of strong veal or
beef stock which is already boiling.
Boa sorr.- Make rich custard;
instead Of swcctcnng. season with salt,
pepper and savory herbs Melt a piece
OF butter rs large as 4 walnut. and add
to each quart Of soup.
copDLEp rGGs.-Put the eggs into a
vessel of water at a temperature Of one
hundred and seventy degrees and keep
the water at that temperature from ten
to fifteen minutes. when the eggs may
be taken ont The white will be fine
jelly and the Nolk will be cooked soft
The temperature should be tested by
thermometer, not guessed n. The
quantity of water should be 50 large
that the introduction of the eggs will
not materially reduce the temperature.
oMELET soCfrLEE.-from five eggs
remove the whites of three and put in
separate dish. Beat the five yoIks and
two remaining whites together. add
half cup Of milk, season to taste, and
pour into a irying-pan with a little
butter in it Just hot enough not 70
burn. When this is nearly cooked,
spread over the top the three whites
beaten to stiff troih, and set in a hot
oven for a minute or two to slightly
cook til, whites. Fold over, turn on a
platter. and serve hot This may he
varied by frying only on one side and
no; folding, or by beating all the yolks
and whites together. and adding tea
spoonful Of sugar for each egg.
BUN-.-At night mix with a pint Of
sweet milk. -four sufficient TO make
very soft sponge, adding yeast in the
morning add one cup Of sugar,
one cup or les, Of butter. and
flour enough TO just enable you to knead
II let il rise again till very light. then
knead lightly and put into tins. When
light enough bake in moderate oven
till the top i dark brown. While
hot. rub over the top little bit OF but
ter: this makes the crust tender and
smooth. If you choose YOU can
add English currants. and when
brought 10 the table warm they are
sand to resemble tine wonderful tea
cakes Of Ms. >outhcy. which Shelley,
having once tasted. wished hi, wife 10
serve for supper forever after.