Savannah courier. (Savannah, Tenn.) 1885-1979, 1894-10-25
ETHICS OF COOKING EGGS.
How They Mny Please Alike Eye, Palat'
and Digestion.


and Digestion.
During the warm weather eggs are a
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 woman OF
intelligence to trim kerosene lamp;
il certainly takes such u woman to
these? The chatting dish is affording
relief from such ills, fortunately, but
to those who have not yet adopted this
emancipation, it is worth while tostudy
the ethics of egg cookery. A French
man has been able to include in 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 saucer or cup, should be slid easily
in, and the hot water heaped over the
yoll1 as it cooks, to hasten its covering
while it is still soft. A fat perforated
take out the egg, and it should reach
the table on a square of hot toast from
which the crusts are cut, and ON hot
plate, thirty seconds from the moment
of its leaving the water. The egg
| poacher is not liked by all cooks. Tho
egg comes out in beautiful circle, but
before the yoll has whitened over il
has hardened beyond the perfection
point, the metal ring probably some
what tempering the heat and action o
| bllt WdlCI. nC DOdCllCl 10 uHClNl, ilON
ever, where number of eggs must b'
done at once, though they need very
careful watching. French cooks poacl
eggs in ball by giving the water ;
rapid rotary motion with a fork, anC
dropping the egg in the hole center o
this swirl.
cook an egg properly. Yet almost an,
cook, the most inexperienced, will un
hesitatingly say she can cook eggs-i
is the comparatively few who bear on
the statement with facts. Tough friet
and poached eggs, leathery omelets
dried curds for scrambled eggs-wh,
has not been offered any and all o
Scrambled eggs are only eatabl
when done soft. They should be talIel
from the fire while still soft enough t.
run, as they cook a few seconds longer
and even retain hardening heat ol
their way TO the table, all of whicl
must be allowed.
The French chef author has not dis
dai'led to make the frying of an egg t.
serve with bit of broiled ham ma
tcrial for considerable paragraph
Into hot skillet are put few drop
of olive oil-enough to grease the pal
thoroughly and prevent burning-an'
after moment the egg is dropped in
A quarter of minute suffices to sc
the egg so that it may be skillfull,
turned, and a second quarter of a min
ute finishes it. Serve on folded mar
kin, which is an essential to absor
the oil. With this, although the coo
book does not say it, should go a slic
of ham, thin as a ribbon of the tas
seled corn, pink as the heart of a Jun
rose, broiled, juicy and sncculent, owe
u clear fire, and sent to the table on
hot platter, with a buch of watercres
in relief against its blushing perfe'