The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-11-02
ETHICS OF COOKING EGGS.
How They May Please Alike Eye, Palate
and Digestion.

and Digestion.
During the warm weather eggs are
most wholesome substitute for the
hearty product of the meat stalls. Good
authorities claim that at all seasons
eggs are cheaper than meat. They are
at once the easiest to prepare of all
cooked foods, and the oftenest poorly
prepared, yet perfection IS the only ex-
| cuse for their being encountered.
English chatelaines, with their ca
pacity for taking pairs To do small
thing well, provide themselves with all
sorts of attractive egg services for use
on the table, and thus are enabled to
prepare the eggs in an appetizing and
wholesome way.
1t is said that it takes a woman of
intelligence to trim kerosene lamp:
it certainly takes such woman to
these? The chatting dish is affording
relief from such ills, fortunately, but
to those WI D have not yet adopted this
emancipator. it Is worth while to study
the ethics OF egg cookery. A French
man has been able to include in a cook
book of his preparation over one hun
dred ways to serve this nourishing ar
ticle of diet.
Poached is one of the most delicate
and digestible ways to cook an egg.
/ The slightly-salted water should be at
the boiling point, but not bubbling.
! That tears the white to pieces and
makes rags of it. The egg. broken first
in a saucer or emp, should be slid easily
in. and the hot water heaped over the
yolk as it cooks, to hasten its covering
while it is still soft. A fat perforated
cream skinner Is the best utensil to
take ont the egg. and it should reach
the table on a square of hot toast frCm
which the crusts are cut, and on a hct
plate. thirty seconds from the moment
of its leaving the water. The egg
poacher is not liked by all cooks. The
egg comes out in a beautiful circle. but
before the yolk has whiteued over j,
/ has hardened beyond the perfection
point, the metal ring probably some
what tempering the heat and action of
the water. The poacher is useful. how
ever, where number of eggs must be
done at once. though they need very
careful watching. French cooks poscb
eggs in ball by giving the water
rapid. rotary motion with a fork. and
dropping the egg in the hole center OF
this swirl.
cook an egg properly. Yet almost any
cook, the most inexperienced, viii I'M
hesitaJingly say she can cook eggs-;t
is the comparatively few who bear out
the statement with facts. Tough friea
and poached eggs. leatherv omelets,
dried curdS for scrambled eggs-who
has not been offered any and all Of
Scrambled eggs are only eatable
when done soft. They should he taken
from the fire while still soft enough to
run. as they cook a few seconds longer.
and even retain a hardening heat on
their way TO the table, all of which
must be allowed.
The FrencI chef author has not dis
dained to make the frying of an egg 70
serve with bit of broiled ham ma
terial for considerable paragraph.
Into hot skillet are put few drops
OF olive oil-enough to grease the pan
thoroughly and prevent burning-ans
after moment the egg is dropped in
A quarter of a minute sufiices To set
the egg so that II may be skilfully
turned. and a second quarter of min
ute finishes il. Serve on folded nap
kin, which is an essential 20 absorb
I the OIL. With this. although the cook
book does not say it, should 90 slice
of ham. thin as q ribbon OF the tas-
seled corn, pink as the heart Of june
rose. broied. juicy and succulent. over
{ Il clear IRE and sent 70 The "a HE on 8
/ hot platter, with a buch of watercress
| in relief against It's blushing perfec-
. tom. y Times