New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-14
THE WIFE'S ART.
LETTERS TO A YOUNG HoUSEKEEPER
THE COOKING OF EGGs-A PERFECT oMLET-
DISHES OF EGGS AND MEAT AND
EGGS AND CHEESE.
yf MRS. BAYARD TAYLOR.
Copyright; 1901 By The Tribune Association


Copyright; 1901; By The Tribune association:
You wish me- before leaving you TO your own
devices, to teach you how TO cook eggs. You arc
right, 10 be sure. To make good omeet ana MIX
frstrate salad is an accomplishment for it requires
delicate fingers refined taste, and an exquisite judg
ment TO produce either.
In the egg have q food matter OF great fmpcr
lance. Its compounds are not very different from
those Of fairly wellfed beef. In the white we get
mostly albumnous substance in the yolk chiefly the
fat contained in the egg which is much as there
are albuminods in the whole egg. The minerals arc
principally sulphur and phosphate Of lime. Dr. Wei
says that man can hold his own on daily diet Of
eight eggs and four-ffths OF pound OF bread. The
food value Of the egg therefore, is very high, ana to
be takcn into consideration by the provider OF q
family. Eggs also easily dgested, If not cooked
too much They heathiest boiled soft A good
digestion however can manage even hard boiled eggs.
The former need throe minutes boiling II put into
boiling water the latter five minutes. II you wish
them neither too soft hard allow them four
minutes. Eggs to be used for mayonnaise or TO
be stuffed to be boiled ten TO fifteen minutes
All this, however. is guide in cold weather,
unless the eggs have been allowed 10 remain in a
warm place for while beforehand, to take OIL The
chill.
Try your eggs TO freshness before you boil
them put them into cold water and IL they sink TO
the bottom they are fresh. An egg more than a
week old Will not sink but swim on top. Wash and
clean them before boiling. This is very particular
because the dirt clinging to them will enter inside
through the many small pores Of the shell. When
your eggs doubtful 1t Is best to open them and
use them long they not spoiled, for posch
ing frying scrambIing, They will thus furnish
you with the dantiest of breakfast dishes.
To pOach eggs take wide fat stew pan and put
into II quart Of water cupfu of vinegar, one
tablespoonful of salt; when it comes to boil open
your eggs by one into cup drop them into the
boiling water; but not more than two three at
a time. Take a spoon, and try to keep each egg
In shape by pushing the whites toward tile yolk
AS soon az the whites are firm, take out the eggs
carefully with a skinner. Place each slice Of
buttcred toast. Now, II you have tomato sauce
at hand. and pour 1t around the eggs and toast.
You will have most delicious dish to serve. But you
may also pour hot milk In which some butter has been
melted, over the toast, and, Of course, omit the
tomato sauce.
Fried eggs are best and incest done in little egg
moulds, which are made for the purpose They come
in peirs threes, and so up TO six and more.
have mould of six, and II have fewer eggs to fry,
fill the other forms with water. Put tiny little
piece of butter in each mould drop in the and
while cooking, loosen the whites at the edges every
few seconds to prevent the under side from getting
| too much done. Sprinkle the eggs with salt-and
pepper IL you like. As soon the whites are firm
take out the eggs with spoon They are nice with
spinach sOrre and green salads, the acids Of the
two latter especially helping to digest the abuminous
matter Of the egg, and one compmenting the other
in O very desirable and palatable way.
For "panned eggs,' take q porcelain pie plate, but
ter IT, pour in thick enough to fill 1t half full
drop in some eggs -four 6ve) side by side place
on each yolk few capers; dust over them some
minced parsley Tor cives) and some fine breadcumbs
and put fakes Of butter here and there. Place In
the and let the eggs get firm and slightly brown
on top
For eggs IN shells" butter some scallop Shells
fill them partly with smoked salmon or bloaters
cut in small doe. and drop an egg on top Of each
without breaking the yok. Put in the until the
whites have set, and serve at
| End now you want TO try your hand omelet.
This is no easy undertaking, but do not see why
You should be less successful than Others who have
tried and come out victorious. First Of all have
good brisk fire, and frying pan we'll heated. Break
your eggs into basin, add a small pinch Of salt and
teaspoonful Of cream Tor milk for each Whsk
them until whites and yOlks mixed 1t makes the
omelet light. Put piece Of butter very fresh the
size OF half egg for every three four eggs into
your pan and when sizzling hot pour in your eggs Be
quick now, and shake your pan with hand, while
With the other. holding silver fork, you turn topmos
the egg coaeulatng. When every part Is equally
cooked and creamy, you allow the eggs OF the bottom
10 get firm but not brown. To prevent the latter
you have to keep shaking the pan, and with 1t the
spaula you turn onehalf Of tho omelet over the
other half and placing hot plate over your PAN
you toss your Omelet upside down into the middle Of
the plate. Thus You will have the omelet chsrnue
ct dore" (eshy and golden Yellow Of which French
poet sings
This plain Omeet you diversity IN very many
ways, OF which mention few to indicate how Ia
do It, Make thus an omeet aux fines herbes': Mince
parsley, taragon and shallots-or parsley and
cves-and mix with your eggs. Or. chop fine equal
quantities Of spinach. sorre parsley chervil and
Gives saute fry them for few minutes In little
butter let them get cool and then add TO your eggs
before making the omelet For 0meet with
blOaters, skin and take the bones ont Of fine Var
mouth bloater; cut the flesh in tiny dice Mix 1t with
some parsley and one slaot minced. which have been
frzzled beforehand in little butter Then nolsten
the whole with one tablespoonful Of brown gravy
heat 1t up and place II in the middle of your omelet
before turning II over
Here is an or set with bacon For four eggs take
two ounces Of breakfast Bacon cut il into small Dice
saute 1t until light brown and mix with your eggs
before baking. And here is Oneet with tomatoes
la Pr0vencale: Take two middle sized, very firm
tomatoes and cut them into dice. Put teaspoonfu
of minced onion into a frying pan in which you have
heated teaspoonfu Of butter and one Of olive OIL
AS soon as the onion turns yellow add the tomato
Cook them on quick fire until their watery substance
IS somewhat reduced then season them with salt and
pepper and lastly add to them teaspoOnful Of chopped
parsley, with taste Of garlic (the latter to be OBJ
tanned by rubbing the board on which the parsley IS
chopped with the inside Of Glove of garlc). Make
an omeet Of five eggs the above The recipe says
to take olive oil for it, but in country prefer
TO take butter Put the tomato In the middle OF the
omelet and take care when you fold 1t that the rims
are closed tightly. Serve it an oval dsl with
parsley or water creSs around.
After you have mastered these different omeles you
will be able with little thought to do any other kind
you wish, taking only that the ingredients blend
Such are ham, Kidneys mushrooms all cut into small
dice) green peas. asparagus points and Others All
these suitable for omelets will do also stirred Tor
scrambled eggs prefer the latter TO the former for
everyday fare because they quicker done-can, in
fact be cooked In chafngdish at table, where they
are best because served as DONE Stirred eggs
also are more wholesome than Omelet which requires
more butter get perfected and does not permit the