The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1892-06-21
VARIOUS WAYS COOKING EGGS.

The Many and NourishIng Dishes In
Which They Are Important.
Eggs may be used in variety ofways.
A French paper says there are 800 diff
ferent modes OF serving them in France.
Besides being prepared for the table,
tho beaten whites OF eggs are an anti
dote for many poisons; they also, in
combination with mustard, make a
plaster whice has never been known to
blister. They are easily digested and
in male' cases act as nutritious tonic
for the invalid.
TO Poach an Egg.-Fill frying-pan
nearly full Of boiling water, add one
large tablespoon OF vinegar. Break the
egg into the pan very carefully. The
water should not be boiling hard. AL
low the white to cook 80 that no liquid
part remains, then the yolk will be suf-
fciently done, |
Omeiette Souffle.-0ne cup Of -four,
one pint of milk, one spoonful Of sugar,
small piece Of butter size of walnut.
Scald milk, flour and butter together.
After the batter is cold stir in the yolks
OF five eggs. Stir in the froth of the
whites just before baking. Bake in a
quick oven.
Eggs and Bread Crumbs.-Break some
eggs into small dish without iniuring
the yolks or lay one over tho other.
Drop on them some warm butter and
slightly strew crumbs OF bread. Put in
the oven until the whites are set, and
serve with q wreath of parsley round
the eggs.
Odd Way of Serving Boiled Eggs
Boil four eggs until very hard, remove
the shells and cut them across, preserv-
ing tho whites in the form Of cups.
Ntince the yolks in small cubes with
cold ham, parsley and salt. Mix these
ingredients with cream until they form
a thick paste. Fill the cups formed OF
the whites with this compound heaped
up in the middle, cutting off a piece
from the round end of the egg to make
them stand.
Rumbled Eggs-Beat three eggs with
two ounces OF butter and easpoonful
OF cream. Put into a saucepan and
keep stirring on tho FIRE nearly five
minutes until it has risen up like little
wntIies. Serve on buttered toast.
Legs and Asparagus.-Cut the aspar-
agus tops into small pieces, bob them
quickly and drain. Beat up some eggs
with q little pepper and salt and put
them into stewing-pan with the as
paragus; add good piece OF fresh but
ter and keep stirring. When suth-
GENTLY thick take it of. Pour the as-
paragus and eggs on thin silicon Of toast
and serve hot.
Eggnog.-Take six eggs and beat the
whites and yolks separately. Add to a
quart OF rich milk half a cup, Of pow
dered sugar and then stir in the beaten
yolks. Add gill and a half of brandy
and one gill OF Jamaica rum. Flavor
with nutmeg, and lastly whip in the
whites OF three eggs. IS
Egg Lemonade.-White OF one egg,
one tablespoonful OF sugar, half lemon,
one goblet of water. Beat thoroughly
together. Very grateful in infamma-
ton OF the bowels,
Sherry and Egg-For one tumblerful
beat the yolk OF one egg thoroughly,
add two teaspoonfuls Of sugar, glass
Of sherry, and water to fill the goblet.
1t may be made with milk instead Of
water.
One Way to Use Raw Egg-Beat
we'll the yolk, together with teaspoon
full of sugar, then stir in three teaspoon
fuls OF brandy, sherry or port wine.
Add to this the white Of an egg, beaten
to stiff froth. Carefully stir all to-
gether. If properly beaten 1t should fill
a goblet to Overlooking.
Egg in the Coifee-A beaten egg
added to cup Of coffee in tho morning
is good tonic.