Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1897-03-22
THE EGG IN LENT.


greater amount of nutriment according
to it's size. A fresh egg, weighing two
ounces. contains about the same amount
of nOurishment as an ounce Of meat ana
an ounce of bread. 1t is we'll supplied
with phosphorus as well as sulphur, thus
making the egg one of our best natural
medicines.
A boiled egg should be either soft
boiled OF hard enough for the yolk to
crumble to be easily digested. An au-
thority upon egg cooking says that boiled
eggs to be at their best should not be
boiled at all. If desired hard they
should be kept in water just below the
boiling point for twenty minutes; Tor
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 Doachlng eggs, to make them
into a ball shape, but one egg should
be cooked at time. After the water
begins to boil rapidly stir it around I'M
til a small circle is formed in the water,
drop the egg into the middle, and the mo-
tion of the boiling water will form
circular covering of white around the I'M
broken yolk.
-LENTEN EGG SOUP
To make a Lenten egg soup, put one
quart of fresh milk, with a part OF an
onion, over the fire in double boiler.
Blend together one tablespoonful OF but
ter with a scant spoonful of flour; moist
en- this with a little of the hot milk be-
fore stirring it into the boiling milk.
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 over the
whole When serving this soup use
great care not to break the eggs
A good dish for luncheon or Sunday
tea is to take a quarter of a pound of
grated dairy cheese and put it in pan.
with q gill of wine, piece of butter the
size of walnut, and teaspoonful OF
onion juice. Place the pan over 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 paprika
and cook until the eggs are just set.
Turn the mixture over a hot dish on
which has been placed squares of but
tered toast. Sprinkle chopped parsley
over the top.
FOR EGGS A LA PEGGY THURSTON.-
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 yolks. With
a fork lightly toss the boiling vinegar
over the egg to cook the top; as soon as
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
q 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 colored; then add two
teaspoonfuls of -four and mix well be-
fore adding gradually one pint OF milk;
Season with saltspoonful of salt and
one-quarter as much cayenne pepper.
Meanwhile remove the shells from the
eggs and cut them in half a dozen slices
crosswise; put the eggs into the sauce
and as soon as they are heated through
turn the mixture upon hot platter on
which have been placed squares of but
tered toast.
A very dainty and palatable way of
serving eggs for a Lenten luncheon is
thus: Butter the inside of pretty in
dividual baking dishes, put in the bot
tom of them a layer of Bechamel sauce
and sprinkle over the sauce little
grated cheese, drop upon this an egg,
taking care to have the yolk unbroken;
cover the egg with a layer of the sauce
and more grated cheese over the sauce;
put tiny bit of butter on the top and
place the dishes in baking pan in hot
oven for a few minutes or long enough
for the white of the egg to become set.
Serve at once.
TO MAKE SPANISH EGGS
Put q generous tableSDOonful of butter
in an earthen 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, tablespoon
full of chopped green pepper, and salt
and pepper. When stirred well 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 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 flour,
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 tin mould, or they may be
formed with the hands. Roll the chops
in beaten egg and then in bread
crumbs, and fry them a delicate brown.
Stick a sprig of parsley in the small
end of the chop, and arrange them in a
row down the center of a 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 a
separate dish.
For a quick sweet omelette. Use the
yolks of seven eggs and add to Them
three ounces of powdered sugar and
whatever fiavoring is liked. Beat these
Il .iJ,