The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-06-02
WAYS OF rREpAnING raGl-

Boiled Eggs-Put them on in cold
water, ana when it has boiled the eggs
will be done, the whites being soft
and digestlble, rs they are not when
put on in boiling water.
Baked Eggs--Break eight eggs in n
well-buttered dish. Add pepper and
salt, bits OF butter and three table
spoonfuls of cream. Set in oven Nnl
babe twenty minutes. Serve hot.
Poached Eggs-One quart boiling
water in spider with n tablespoonful
OF salt. Break the cggs. Que at time,
III saucer and clip carefully into tho
water Cook till the whites harden
and remove with skinner. Place on
toasted bread and servo hot:
Boiled Eggs No. Put the eggs.in
dish without breaking the shells
Pour boiling water over them, and let
them stand in it, away from the fire
from five to eight minutes. This is
considered by some to be better than
boiling RAPIDLY on the stove, us it
cooks them through without harden.
ing the whites too mucl.
Eggs II In Maitre d'Hotel-Put in
the chaing dish two tablespoonfuls of
butter. When hot stir in three or
four. onions, cut very fine and cook
until light brown. Add table.
spoonful of -four, stirring constantly,
n small cupful of cream or milk, u lit
tie finely chopped parsley, pepper and
salt. Add six hard boiled eggs, cut IN
quarters. When not serve.
Scrambled Eggs-Break into bowl
a dozen eggs, sat TO taste; one tea
spoonful Of butter and one cup Of
milk. Pour all into spider (which
has been dipped in water to prevent
the milk from sticking) with silver
fork or spoon. Stir the egg constantly
until the consistency of heavy
custard. Serve at once, else it will
toughten. Sprinkle with pepper.
How to Select Eggs In selecting
eggs try them in pan of cold water.
The freshest sink first. Those that
float are to be rejected; or shake the
g.gently Mt your ear, and it you
hear n gurgling sound the egg is bad,
Eggs should be kept in cool place.
To keep them for weeks grease with
linseed oil and pack in bran or codrso
salt, with 1he'small end downward
French Eggs Boil ono dozen eggs.
Remove the shells and cut in halves.
Cover the bottom Of the baking dish
with powdered crackers little
chopped onion to flavor, then add n
layer of eggs. pepper, butter, salt
Continue this until the eggs are used.
Cover the top with layer of cracker
To this add enough milk to moisten
well. Bake about three.quarters of
an hour.
Eggs a la Aurora Boil some eggs
until they are hard. Remove the
shelIs, cut each egg in half and scoop
out the yoGes. Put these into @ NOR
tar, with come pepper, salt, snvory
herbs and cream. Beat all to a paste.
Place some of it in each halyed white
Of egg and lay the remainder in n but
tered dish Arranged the stuffed eggs
on the top, with finely chopped. ment
uppcrmost. Brown in n moderate
oven and serve hot. %
Soft Boiled Eggs-Although one OF
the simplest forms of diet there ia
nevertheless. an arr I'M preparing a soft
boiled egg, so great an art that every
householder is advised to provide her.
SELF with an egg boiler, For most
persons one minute and q half is al.
lowed others, again, only one minute,
and yet others, tUo. Whom soft boiled
ogSs are Setved there should be placed
conveniently n pot OF fresh butter,
pepper and salt, also q plato of cold
loaf bread. 'rsI '
( Minced Eggs Shell four or five hard
boiled eggs and mince them, not very
fine. Thicker breakfast cupful Of
gravy or milk with sufficient -four,
rolled in butter. Add fomo savory
herbs chopped fine. Season with
cayenne or white pepper, little nut.
meg or salt. Simmer il for ten min
utcs. Put in the eggs, shake it gently
round and round over tho fire for q
few moments, and serve garnished
with bits of toast and small pieces Of
sliced onion. Any particular flavor
may be given to this dish TO suit tho
taste
Egg Cream Egg cream is delicate
variation OF eggs on toast. Have
ready slices OF toast. Melt in n quart
saucepan one tablespoonful of butter
and stir in M equal quantity Of flour (;
let IT cook and bubble 4 moment, then
draw 60 the edge of tho stove and add
carefully one cupful of milk, stirring
constantly, and cook until it thickens !;
season, cover and keep warm, but not
where it will burn Beat the whites
Of three or four eggs till stiG, add the
yolks and beat again, then fold them
carefully into the cream" Just as tho
whites are folded into cake. Cook till
the egg stifens, from three to FIVE
minutes. Keep on the toast and sofve