The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1894-10-06
ETHIos OF cookIMo eoos.
How They May Please Ankle Eye, Palate
and Digestion.

How They May Please Alike Eye, Palate
and Digestion.
During the warm weather eggs are
most wholesome substitute for tho
hearty product OF the meat stalls. Good
authorities claim that at all seasons
eggs are cheaper than meat. They arc
at once the easiest 20 prepare of all
cooked foods, and the oftenest poorly
prepared, yet perfection is the only ex-
cusc for their being encountered.
English chatelaines, with their ca
pacity for taking pairs 10 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.
IL is said that IL takes "A woman OF
intelligence 20 trim kerosene lamp;
II certainly takes such woman 10
these? The chatting dish is affording
relief from such ills. fortunately, but
20 those who have not yet adopted this
emancipation. Il is worth while TO study
the ethics OF egg cookery. A French-
man has been able 10 include in cook
book of his preparation over one hum
drcd ways TO serve this nourishing ar
tice OF diet.
Poached is one Of the most delicate
and digestible ways 10 cook an egg.
The slightly-salted water should bc at
the boiling point, but not bubbling.
That tears the white TO pieces and
makes rags Of il. The egg, broken first
in a saucer or cup, should be slid easily
in, and the hot water hoaped over the
yollS as II cooks, 10 hasten its covering
while il is still soft. A Hat perforated
cream skinner Is the best utensil to
take out the egg, and IL should reach
the table on square of hot toast from
which the crusts are cut, and on hot
plate thirty seconds from the moment
Of is leaving the water. The egg
poacher is not liked by all cooks The
egg comes ont in a beautiful circle, but
before the yollS has whitened over it
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 a number Of eggs must be
done at once though they need very
careful watching. French cooks poach
eggs in a bali by giving the water n
rapid rotary motion with fork, and
dropping the egg in the hole center OF
this swirl
cook an egg properly. Yet almost any
cook, the most inexperienced, will un-
hesitatingly say she can cook eggs-it
is the comparatively few who bear out
the statement with facts. Tough fried
and poached eggs, leathery 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 be taken
from the fire while still soft enough to
run, as they cook few seconds longer,
and even retain a hardening heat on
their way TO the table, all OF which
must be allowed.
The French chef author has not dis
dained TO make the frying of an egg TO
serve with a bit OF broiled ham ma
terial for a considerable paragraph.
Into hot skillet are put a few drops
Of olive oil-enough TO grease the pan
thoroughly and prevent burning-and
after "A moment the egg is dropped in.
quarter OF minute suflices 20 set
the egg so that it may be skillfully
turned, and a second quarter Of min
ute finishes IL. Serve on folded nap
kin, which Is an essential 10 Absorb
the oil. With this, although the cook
book does not say it, should go a slice
Of ham, thin as ribbon of the tas
seled corn, pink as the heart of a june
rose, broiled, juicy and succulent, over
clear fire, and sent 10 the table on ,
hot platter, with buch OF watercresi
in relief against its blushing perfec
tioD.-N Y. Times