Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-04-26

<ss41hS able name. What there is of
it is on hand and, like the proverbial
senatorial cold tea" always ready
for use. There is no cutting TRIM
ming or sorting of parts until the pile Of
bones and fat and gristle grows great and
that of the solid meat correspondingly
small. pound of meat spread upon a
table for the head of the family. at the foot Of
the table, to carve and divide out. presents a
scanty showing indeed if there should happen
to be anything like strong appetite or two IN
the surrounding home circle. pound OF eggs.
however. served i'll simple way, is as much or
more than good-siZed family can dispose Of.
An egg is compact nourishment reduced TO the
smallest possible compass. Every element
necessary to the support OF man
unless he be one OF those who let
their wives do that for then-is contains d
within the limits of an egg she'll iii the best
proportions and i'll the most palatabie form.
In 1t is the beginning of life. and the life it
gives when used rs food creates more healthy
muscle. blood and nerve than any other pro-
duct in similar quantities. IL enjoys so TO
speak, the widest range OF latitude. The rich
find in them tempting delcacies for their
tables Of luxury. the poor man knows. or
ought to know. that the use of them is
practical economy with the best re-
suits. When the egg barkct is not
empty good housewife need fear no demand
for either plain or dainty meal. though the
harder otherwise be scantIly supplied. For
wash days, cleaning days, for the hot summer
days when the mercury is wilfuly capering
about in the nineties. for the tired DAYS when
soul and body hang badly together. or, oftcner.
for even the restful Sabbath eggs to the weary
house mother or TO the Anticipated bachelor i'll
his lonely, dusty den. are never-failing source
OF comfort to the one and salvation to the
other.
WHAT AN EGG Is.
he Of ic al oh
and water. and the yolk. which is the richer
part. albumen with particles of oil and a small
amount OF salts. Albumen exists III the blood
III the proportion OF seyenty-fve parts to one
thousand. 10 supply tins albumen i'll the body
1t Is necessary to use ailments that contain il.
That group OF food of which eggs are first ana
foremost are called albunIinoids, and a char
acteristic common to all is that they contain
nitrogen, an important element to the body.
The pure nutriment iii egg is onc-third of
Its entire bulk. while that in beef is only one
fourth and of oysters one eighth their respect
i've bulks
ABOUT COOKING EGGS.
The albumen Of egg coagulates at 100 de-
GrCes OF heat, and when the boiling point. 2l2
degrees. is reached it becomes nsoluble. At
100 degrees the albumen whitens but remains
tender and delicate and perfectly digestibie.
An egg properly cooked. then. is one which
has not been subjected to too great heat-a
point by which very few cooks are governed.
The simplest method of cooking them Is boil
ms, which is best done by pouring boiling
water into saucepan, then drawing to one
side or the range or stove that Ii NAV not quite
! boil. and putting TIE egg in cover and let
stand ten minutes. he heat will thus thor
oughly penetrate the entire eg. and make it
thick and creamy like custard.
HOW TO PoACH AN EGG.
The poached egg is simply an egg boiled
without its shell. and great care should be taken
that the water III which 1t is cooked should he
little below the boiling point Violent boil
ing not only tears the egg to pieces while cook
ing but makes Il tough and indigestible. When
properly cooked in a cledn--be sure j! is clean
saucepan and da;niily served Oh slices OF toast.
poIched eggs form delicious dish for an i'll
valid, child or laborIug man.
THE DELICIOUS oMELET.
The omelet. when the handiwori of an OK
pert. Is considered by many epicureans as the
ne plus ultra of all egg connections. Yet
plainly prepared no more palatable or health
ful way OF serving eggs can be found and the
many variations to which it is susceptible COM
mends 1t upon the score of economy. Any
small bits of cold meat. smoked beef, fish.
nVer, minced herbs, oysters cheese. bits of as
paraSus. mushrooms, tomatoes i'll fact a great
many of the multitude of things every house
keeper has left on her hands can be utilized
through the Omelet. and from scrap" foun-
daton wonderfully palatable and highly nu-
'rItious dish constructed. Each meat or vege-
table should, of course. be cooked and chopped
very fine and either stirred into the omelet
just as it goes to cook or else carefully. sprin-
Killed. OIL before folding.
HOW TO MAKE A PLAIN oMELET
nice thing that. making an airy. spongy.
toothsOme omelet and one way it may be done
is by taking three eggs yolks and whites. and
beat separately and very light Beat till the
last moment before pouring into the pan with
teaspoonful Of milk added AS soon as the
omelet sets put the pan away from the hot
test part OF the lire. Slip knife underneath
and when the omelet is nearly firm in the cen.
ter fold over and when hight brown carefully
lift OH to hot platter. Salt mixed with the
eggs prevents their rising and will make the
omeet look fiabby. Add the sprinkle of salt
just before folding. Two or more small ONE
lets are much easier to make than one large
one, which Is hard TO handle. An omelet should
be served as quickly as possible, as it grows
heavy with standing. When an omelet has
been made it can be busted with sugar and
neatly striped by singing with a hot rod and
then smallquantity of Jamaica rum may be
poured on and set on fire when the table
Spoon some OF the burning rum over the ONE
let, blow out the fire and serve.
cheaper omelet may be made in this way:
Take four eggs, yolks and whites beaten sepa-
rateiy and very light; one cupfal of bread
crumbs soaked in milk and beaten soft; salt
and pepper 10 taste. Add the bread crumbs at
the last moment and proceed as before This
will make large omelet and. although not so
delicate as one made of eggs alone, it has the
merit OF not falling and becoming heavy SO
quickly.
oMELETs FOR LUNCHEoNs AND TEAS
There are many ways for preparing eggs
where hearty" but limited dish is wanted to
bridge over between meals or to form a light
finale for the day. Foremost among these is
the sweet omeet. This omelet is made like
the plain omeiet with the addition of fruit or
preserves. which may be varied to suit the taste
or the supply on hand, and are put III the
omelet before folding or stirred in Just before
cooking. For apple or peach omelets the fruit
should be first pared and steamed and pressed
through sieve. Berries should merely be
pressed through sieve after washing. Pine
apples and oranges should be shredded
after the skins are removed and when canned
fruits are used care should be taken not to put
i'll too much Of the Juice. A very little is suffi-
Gent Sugar is to be added to the fruit to suit
the taste and the omelet slightly sprinkled with
it before serving.
THE T1ME-HoNoRED CUsTARD.
As old as the hills and ever popular is the
custard. and itmay be baked, boiled or steamed,
But in making them il is well to remember a
point much overlooked, that the hot milk
should always be poured over the eggs and not
the eggs into 1t, as the heat will often make
them curdle before they can become mingled
with the milk. Salt, too, will make egg and
md rynh nt A-l..