The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1897-04-23
THE EGG In LENT,

hOuEekeeper to the economical and con-
veuient egg. and certainly no food has a
greater" amount of nutfiment according
to it's size. "A fresh egg, weighing two
ounces, contains about the same amount
of nourishmenf as an ounce of meat and
an ounce of bread. 1t is well supplied
with phosphorus as well as sulphur, thus
king the egg one of our best natural
medicines
A boiled egg should be either soft
boiled or hard enough for the yolk to
crunble to be easily digested. An au-
eggs to be at their best should not be
boiled ar ALL, If desired hard they
should be kept i'll water just below the
boiling point for twenty minutes; for
soft eggs put them iii cold water, and
when the water reaches the boiling point
the egg should .Bc taken out. and it will
be found creamy and delicate.
When poacilfIlg eggs, to make them
into a ball shape, but one egg should
be cooked at IL time. After the water
gins to boil rapidly stir it around un-
til a small circle is formed in the water,
drop the egg into the middle and the mo-
ton of the boiling water will form Il
circular covering Of white around the TIN
broken yOlk.
-LENTEN' EGG sOTP-
TO make a Lenten egg soup. put one
quart Oh iiesn HlilA. Win pafi on an
onion. oyer the fire in a double boiler.
Blend together one tablespoonful of but
ter with a scant spoonful of -four: moist
en- this with a little of the hot milk be-
fore stirring it into the boiling milk.
Season with salt and cayenne pepper.
Let the. mixture boil up once and then
strain into heated tureen. Meanwhile
furnish as many eggs as :, are needed;
place them on the top Of the soup, and
scatter little chopped parsley oyer the
whole. When serving this soup use
great care not to break the eggs. !
A good dish for a luncheon or Sunday
tea is to take. quarter Of pound Of
grated dairy cheese and put it i'll q pan
with a gill of wine. Il piece of butter the
onion juice. Place the pan over a mod
| crate fire and stir until the cheese is
melted. Have broken in a dish half &
dozen eggs and turn them into the melt
| ed cheese. SeaSon with a little paprisa
and cook until the eggs are just set
which has been placed squares of but
| tered toast. Sprinkle chopped parsley
| over the top.
FOR EGGS A LA PEGGY THTRSTON.-
Place a frying pan over the. fire and
| partly fill it with vinegar. When the
vinegar is boiling crack the eggs open
| and drop their contents into the pan.
| taking care not to break the yUlks With
fork lightly toss the boiling vinegar
| over the egg to cook the top: as soon IS
| the white is set take out the eggs with
a skinner and place them upon a dish
| that can be put in hot oven. Sprinkle
! them with salt and pepper and cover with
a little grated cheese. Place the dish in
| a hot oven for few moments. or long
enough for the cheese to melt. and serve
as soon as they are taken from the oven.
| TO MAKE CONVENT EGGS
Boil half dozen eggs for ten minutes;
| then drop them into water to cool. Chop
one onion fine and put it in a frying pan
with two ounces of butter. Place the
pan over the fire and stir until the onion
| is cooked. but not coored: then add two
tcaspconfuls of -four and mix we'll be-
fore adding gradually one pint of milk.
Season with Il saltspoonful of salt and
one-uuarter as much cayenne pepper.
| Meanwhile remove the shells from the
eggs and cut them i'll half a dozen slices
crosswise: put the eggs into the sauce
and as soon as they are heated through
| turn the mixture upon a hot platter on
which have been placed squares of but
tered toast.
| A very dainty and palatabe way of
serving eggs for a Lenten luncheon is
thus: Butter the inside of pretty in,
diyidual baking dishes. put in the bot
tom of them layer of Bechamel sauce
and sprinkle over the sauce little
grated cheese. drop upon this an egg
| taking care to have the yolk unbrohen
cover the egg with layer of the sauce
and more grated cheese over the sauce
| put tiny bit of butter on the top and
place the dishes in a baking pan in a he'
oven for few minutes or long enough
| for the white of the egg to become set
| Serve at once.
TO MAKE SPANISH EGGS
Put 4 generous tablespoonful of butter
in All carthen pie plate and place it over
a moderate fire: add to the butter a tea.
spoonful! of chopped onion. the same
amount of chopped parsley. a tablespoon
ful, of chopped green pepper, and salt
and pepper. When stirred we'll together
| ing the yolks whole. When they are
cooked upon one side turn them over
carefully so as not to break the yolks,
and by the time the last one is turned
they should be done. Serve as soon as
possible in the dish they are cooked in.
Eggs cooked in this way will be found
| delicious.
| EGG CHOPS
Another delicious luncheon dish to be-
be served as a course is egg chops. To
make them boil five eggs hard. remove
the shells. rub the yolk through a sieve
and chop the whites. not making them
too fine. Put in double boiler over the
fire one cup of milk. Rub together one
tablespoonful of butter with two of -four.
add beaten egg and mix little of the
| warm milk With this mixture before stir
ring it into the boiling milk. season with
salt and pepper and stir until it is a
thick, smooth mixture. Take from the
| fire. and when the mixture is almost
cool stir in the prepared yolks and whites
and very little onion juice if the fla
| vor is liked When cold enough to
| handle mould in the shape of chops.
using a tin mould. or they may be
| formed with the hands. Roll the chops
| i'll beaten egg and then in bread
Stick sprig of parsley in the small
end of the chop. and arrange them in Il
| row down the center of platter and
| turn Bechamel sauce around. but not
over them: or French peas may be ar
ranged upon the platter with the chops
and the sauce served with them from Il
separate dish.
For a quick sweet omelctte. Use the
yolks of seven eggs and add to them
three ounces of powdered sugar and
whatever tiavoring is liked. Beat these
ingredients together at least fifteen Isiin-
ntes. Meanwhile add pinch of salt to
the whites of the eggs and have them
beaten to dry. stiff froth. Gradually
turn the yOlk mixture over them. stir
ring it in lightly. Put in frying pan
one tablespoonful of butter and place
over the fire. When the butter is ,Aritrd
turn in the mixture. The pan will re-
quire to be shaken to prevent its catch
ing" at the bottom. The mixture should
rise quickly, and as soon as it is lightly
colored turn out on a dish. Sift :: little
powdered sugar over the top and serve
at once.
FOR COLUMBUS SALAD
Boil one dozen eggs until hard; Wien
cold remove the shells and cut them into
halves crosswise and cut little piece
from the large end to enable rhem to
stand alone. Carefully take out the
yolks and with fork mash them fine:
add two or three tablespoonfuls of finely
minced sardines. tongue or ham: atd Il
little melted butter and season highly
with salt. mustard and pepper and lnciS-
ten with very little vinegar. or if one
has mayonnaisc dressing at hand-.t may
be used in place of these seasonings. Fill.
the empty whites with this mixture;
pressing it in carefully so as not to break
the cases: put the two halves together
and Stan1 them unOn = nlatter ~ look