The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1891-11-18

papers. Win plenty OF WspaP
above, below and on every side, the way
a piece of ice will keep is a joke.-Lad'es'
Home Companion.
The white. of the egg is albumen, and
the yolk also, but containing a peculiar
oil. 1t is the albumen that, heated at
100 degrees F., coagulates and renders
the egg delicious, tender, and digestible.
But if the temperature is raised beyond
the perfectly coagulating point, the al
bumen will dry, shrink, and become
leathery and indigestible. Large eggs
placed in boiling water will not properly
"jellify," or coagulate the albumen of
either the white or of the yolk in three
and a half minutes. Then, to secure tie
desirable degree of cooking or coagula-
ton of the albumen of the egg or of a
steak, the temperature should be Just
sufficient when longer continued to per-
fectly cook, and not to scar and hornify
the nutritive element of food, until cook.
ing impairs d~igestibillty rather than, as
it should, promote it. A meal presup-
poses preparation, calculation, and fore
thought. Then why not as we'll apply
these to uniform, certain, and perfect
cooking of eggs. Ten minutes before
the meal hour put the eggs into a vessel
into which boiling water has previously
been poured, cover and set aside, and
when the meal is ready to be served the
eggs will be perfectly cooked. If some
of the family desire their eggs harder,
two or three minutes longer will crafty
the wish, but still the eggs will be per-
fectly digestible. Too much fuel is
wasted in spelling food that should be
made delicious and digestible, but which
too often is unnutritious, indigestible,
and tasteless .-Amaerican A9riculturist.
RECIPES.
Breakfast Cake-Into one pint of -four
mix two teaspoonfuls of cream tartar. In
one cup of milk dissolve one ~teaspoonful
of soda. Beat two eggs with two table,
~spoonfuls butter and three of sugar.
Add the milk, and then stir in the -four.
Beat well, and bake in a quick oven.
Creamed Lobster-Boil a good heavy
lobster, cut it into pieces about one inch
square Make a cream sauce, add the
lobster. season with a half %teaspoonful
of salt, dash of cayenne, and ten drops
of onion juice. When ready to serve,
fill the cups, plsne them in a pretty little
dish or saucer and serve.
Egg Toast-Beat two eggs very light;
add to them one pint of milk. Slice
bakers bread or nice light homemade
bread, and dip the pieces into the milk
and egg. letting them lie long enough to
be thoroughly moistened ana yet not fall
to pieces. Fry a delicate brown in hot,
fresh suet. Serve with sugar.
Macaroni-Break one ounce of maca-
roni into pieces about two inches long;
put in q saucepan with a quart of boil.
ing water. Boil twenty minutes, drain
and cut in two. Melt a quart of stock,
bring to a boil, add the macaroni, let
simmer five minutes. Season with salt
and pepper and serve with a plate Of
cheese.
Puff Omelette-Stir into the yolks OF
six eggs and the whites of three one
tablespoonful of corn starch in a tea
cupful Of cream, with salt and pepper.
|, Melt some butter in q pan, pour in the
eggs and set in the oven. When thick,
beat the whites of the other three eggs
and pour over. Set to brown. Serve
Immediately.
Mashed Potatoes-Pare your potatoes
very thin, and let them lie in cold water
one hour. Put them into boiling water
slightly sailed, and boil steadily until
you can pierce them with a fork; then
pour off the water, sprinkle them lightly
with salt, and add, to one dozen medium
sized potatoes, a piece of butter the size
of a hens egg; mash them with a wire
masher, add half a cupful of hot cream,
and beat them until very light and white.
Steamed Corned Bread-Put two cups
of cornmeal into a bowl, add a teaspoon
full of salt. Dissolve Tablespoonful
| soda IN a teaspoonful of warm water, and
add to it half-cup of molasses. Add
this to the cornmeal, and then add
sufficient sour milk, not quite a pint, to
make the matter so that it will drop
from the spoon. Put this into q we'll
creased mold. Put on the lid and steam
it for hours; then remove the lid and
bake it for thirty minutes.
Corn Fritters-Many h%ousekeepers
are not aware that fritters or ''oysters"
of corn can be made almost as we'll with
canned corn as with fresh. Pour into a
clean chopping bowl a can Of nice corn
lit always pays to get a nice BRANDY, chop
quite fine and add three ~well-beaten
eggs, a desertspoonful of sugar, a tea
spoonful of salt, tablespoonful of melted
butter, two tablespoonful of cream,
about half a pint of -four, into which has
been sifted a large tablespoonful of bak-
ing powder. Use some judgment about
the flour, taking a little more or less. as
seems necessary. Mix thoroughly, shape
into thin fritters and fry quickly in hot
fat. These fritters may also be cooked
on agriddle, with a very little butter fat;
~ tho ooco tho batter NAV he made thin.