Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-10-12


year round.
Given really good egg, slice Of
nice toast, and almost anything left from
the dinner previous, and dish for =
sybsrite or brain tagged man Of family
can be readily prepared.
Most people boil eggs, and conse-
quently most eggs are ruined, just ~
potatoes are. Neither should be put into
hot water. Both contain albumeu
which becomes so much glue by
sudden contact with heat. Eggs in
the shell need enough cold water TO cover
them, a quick fire and four minutes
cooking By the clock. They should be
sent to table In hot water, opened with n
wooden or silver spoon and eaten at
once. They are prime with salt and \
bit Of butter, but IL Il crime 10 pepper
them. Some gastrouomes PArisienoes
season with pinch OF minced parsley {;
Russians add a dash OF pspriks, and n
real Roman will have the egg cup rub
bed with Bit OF garlic or ring Of onion.
The posching ring Is the test OF an
egg. You can't posch bad egg; IL
wabbles the moment IL Il dropped, the
yolk breaks, and the connois.eur knows
at a glance that he IL the victim OF L.
norsuce or fraud. But an egg above
suspicion, poached sufficiently TO "set"
the yolk, sailed Just before leaving the
kettle and served on thin slice Of nice
brown toast, generously buttered, Is \
dainty bite any hour OF the twenty-four.
This dish admits OF the greatest elabora-
don. Indeed, the lover OF poached eggs
may have n surprise every day In the
month, and find each bic more sppe-
thing than its predecessor. Psren,heti-
cslly, eggs are delicate and should be
delicstely served--!pdividuSliy, thst Is.
Here IL a dainty dish for breakfast or
10 introduce lunch or supper:
Stew tescupful OF tomatoes, season
with slice OF green sweet pepper, slice
OF olive aud onion and bit OF chopped
parsley; cook 10 the consistency pre-
ferred. add two or three mushrooms, and
salt and butter TO taste. Lay the toast
on an Individual platter, put the posched
egg on the toast, pour the tomsto sauce
over them and serve at once. There Ia
not a man OF good taste In the commu-
nifty who would not prefer this to piece
of heavy meat. This very savory dish
may be varied by changing the sauce. II
high seasoning Is liked, whole pepper
may be added, With one or two seeds,
the sauce cooked down, strained and
then warmed up with condiments TO
taste.
Posched eggs In dish OF French
peas IL both pleasing TO the eye and
pslste.
Poachcd eggs smothered 10 stewed
caulihower iSa very sppetizing break.
fast dish. Posched eggs with border
OF creamed carrots and buttered beets
sliced and nicely seasoned IL good to
look upoa. Posched eggs on toast laid
on bed OF caulrhoby, or stewed cucum-
bers, Is very nice; and poached eggs on
broiled or French fried potatoes are not
half bad. A platter Of posched eggs,
trimmed with quarters Of peeled toma-
toes and chips OF broiled ham or bacon
is royal little spread.
Now, for stirred eggs Make tomsto
sauce, season 10 taste, and when cooked,
break an egg In IL, stir few minutes
aud pour on squares Of battered toast.
Eggs may be stirred into a pau OF stew
ed peas, green or butter beans, shredded
csulifio~er, cream potsto~s OF celery !;
with tips Of asparagus, they are really
tine.
The following recipe will suffice as
suggestion for Spanish omelet. IL Is all
matter Of taste, and where one con-
sumer may like 1t piqusnt, another will
be salts fled With mild seasoning: Brown
q teaspoonful Of butter, add u minced
onion and "cook down to nothing" Put
q hx. M uAA
Of Timed tomatoes, or two or three
whole ones, n whole or part OF sweet
pepper, from which the seeds have been
removed, aud cook until the peppers
melt. Strain or not, season with salt
and parsley, add few mushrooms and
olive rings, and prepare the omelet.
Beat the yolks and whites separately; ;
have the buttered pan hot; pour in the
yellow frat, and then add the beaten
whites. This gives the omelet a second
story-makes 1t light-headed, so to
speak. When cooked, lay on big plat
ter; pour the tomato sauce over half the
surface, turn down the other section,
rush IL Ia the table, and oh, what gusts-
tory delight awaits the guest. IL the
dish IL for luncheon, tea or hungry
company, 1t may be fortified by the adj
dition Of finger-lengths OF deer-foot
saussges, Frsnkfurters, or slices of
broiled beechnut bacon. separately cook
ed, but dropped into the hot tomsto
sauce. Men and children will eat Spanish
omeiet three times q week, and bring
their friends to share the savory COM
pound.
By way Of variety, eggs may be
stuffed with Goldfish. Dish up may
onnaise of salmon, for example; scoop
out half the eggs, leaving only shell
of white, and pack with the salmon
dust the top with minced fine herbs, or
sprinkle with grated anchovy toast.
Cold striped bass, seasoned with papri-
ka, lemon juice, melted butter and
minced celery, makes relish OF q cold
egg. Stuffed eggs are quite IS good cold
q baked or fried.
An inexpensive course for washing
days and rainy days Is called Cream
Gravy Bullets. Boil potatoes, onions,
beets and eggs separately. Make rich
cream gravy; dish the vegetables,
shell the eggs, garnish with 6ne herbs,
pour on the gravy, and there you are.
Children will eugulf this with relish, as
we'll as benefit, for there Ii sugar and
water enough 10 the beets 70 dissolve
the potato starch, and the onion II an
acknowledged tonic.
When women with big families and
small incomes learn the value and posi-
bIlities Of eggs as . meat substitute,
they will have happier households and
more money for clothes and furniture