St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1897-04-16
Concerning Eggs.


ment as an ounce of meat and an ounce
of bread. 1t is well supplied with phos-
phorous as well as sulphur, thus making
the egg one OF our best natural med
cines.
From the earliest records we have in
cookery eggs have always been favor
lite food. The shepherds OF Egypt cooked
their eggs without the aid OF fire by pac-
ing them in sling and turned it so
rapidly that the friction OF the air heated
them to the exact point required for use.
Scrambled eggs with fish: Take one
cupiul of cold fish, freed from skin and
bones, and break it into small flakes.
Make white sauce with one level table
spoonful OF butter, one level tablespoon
iul Of -four and one-hai OF cupful OF
milk. Add the prepared fish, season with
salt and pepper, and simmer gently for
five minutes. Add four slightly beaten
eggs and stir until the mixture is set.
Serve on toast.
A boiled egg should be either soft
boiled or hard enough for the yolk to
crumble to be easily digested. An
authority upon egg cooking says that
boiled eggs to be at their best should not
be boiled at all. II desired hard they
should be kept in water just below the
boiling point for 20 minutes; for soft
eggs, put them in cold water, and when
the water reaches the boiling point the
egg should be taken out, and it will be
found creamy and delicate.
When poaching eggs, to make them
into ball shape, but one egg should be
cooked at a time. After the water
begins to boil rapidly stir it around
until a small circle is formed in the water,
drop the egg into the middle, and the
motion of the boiling water will form a
circular covering of white around the
unbroken yolk
Many light, easily prepared and appe'
thing dishes may be made with boiled
baked and poached eggs by the addition
OF cheese, mushroom, parsley, tomatoes
fish, herbs, sauces and catsups as flavor
ings, thus Transforming them so that one
is always receiving an agreeable sur
prise.
Consomme or any clear soup is fire
quently served with nicely poached egg
Tor each plate dropped into the soul
after it is in the tureen,
For Eggs la Peggy Thurston-Plac'
a frying pan over the fire and partly fiji
it with vinegar. When the vinegar i
boiling crack the eggs open and drol
their contents into the pan, taking car
not to break the yolks. With a forl
lightly toss the boiling vinegar over tn
egg to cook the tops as soon as the whit
is set take out the eggs with skimme
and place them upon dish that can b
put in hot oven. Sprinkle with sal
and pepper and cover with little CRATE
cheese. Place the dish in a hot oven fo
a few moments, or long enough for til
cheese to melt, and serve as soon as the
are taken from the oven.
To make egg soup, put one quart
fresh milk, with part OF all onion, owe
the fire in a double boiler. Blen
{ together one tablespoonful OF butte
with scant spoonful of -four; moiste
, this with little OF the hot milk beiol
stirring it into the boiling milk. Seaso
with salt and cayenne pepper. Let Il
=, mixture boil up once and strain into
heated tureen. Meanwhile furnish ;
many eggs as are needed. place them {
top of the soup, and scatter a hit
{, chopped parsely over the whole. Wh'
9 serving this soup use great care not
S break the eggs.
It Spanish Eggs-Put a generous tab
5 spoonful of butter in an earthen pie pla
=, and place it over a moderate fire; add
Ie the butter a teaspooniul OF chopp
ic onion, the same amount OF chopp
IS parsely tablespoonful OF chopped gre
4 pepper and salt and pepper. VIII
10 stirred we'll together, break in four eg9
one at a time, keeping the yolk who
When they are cooked upon one sic
l., turn them over carefully so as not
Sc break the yolks, and by the time the la
u one is turned they should be done. Ser
err as soon as possible in the dish they q
IF. cooked in. Eggs cooked in this way W
~ be found delicious.
IL Convent Eggs-Boil half dozen ee
;" for 10 minutes. then drop them IN
lie. water to cool. Chop one onion fine a
as put it in frying pan with two ounces
!, butter. Place the pan over the fire a
Ie , stir until the onion is cooked but
fy. colored; then add two teaspooniuls
ug flour and mix we'll before adding gra
ally one pint Of milk. Season wit
teaspooniu of salt and one'quarter
ife much cayenne pepper. Meanw
in remove the shells from the eggs and
IN. them in half a dozen slices crosswise;
Ire the eggs into the sauce, and as soor
'ai they are heated through turn the
~, w ture upon hot platter on which b
.ho been placed squares of buttered toast
are Bucklen's Arnica Salve.
'ne The best salve in the world for c