Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-08-18

oaA e W a Naf CAu VI Pei uodl Va HIS CPi6hiG.
Culinarily yours,
Comfort Jones.
Doctor of Cooking.
Dear Doctor:
In the different letters have written
you l have said nothing about the one
thing that is always in your house and
always seasonable. and that is the egg.
Nothing that goes on to your table
should be Ak fresh as the egg, because
nothing is worse than stale one. I'm
der certain conditions an egg may be
kept comparatively fresh for some days,
but generally speaking, to be at its best
should never be more than three days
cid.
1t is a peculiar fact that while the
ways of cooking eggs are legion. still in
many families eggs are seldom on the
table. except when ia cakes or pies. in
any Other form than boiled or fried
Let us glance at few other ways Of
preparing, Mons OF which are difficult
and all delicious.
Try this recipe for breakfast or lunch.
Take dozen eggs and boil them till
hard; take OFF the shells, cut the eggs
In halves and rub the yolks through
fine sieve; put an ounce of butter and
cupful of cream into a saucepan, sea-
son with salt and pepper, thicken with
a little -four or corn starch. When quite
hot. but not boiling. stir into il half OF
the whites OF the eggs. chopped. and
the yolks. Arrange the remainder Of
the whites on a dish. pour the mixture
over them and serve hot.
There are some beauties about this
recipe that you will not appreciate at
first, as for instance, you can boil the
eggs the day before. and also prepare
them ready for the cream, If you desire,
and then You have little to do to prepare
your morning meal. Again. If you desire
a more savory dish, you can easily have
II by adding little minced ham, little
onion juice, or some minced olives and
few mushrooms. This makes fine
luncheon dish when prepared in the lat
ter way.
Here is another you will like. Put a
half pint of cream into a saucepan and
let in come to boil; stir into it half
dozen eggs we'll beaten and seasoned
with salt and pepper. Pour the mixture
into a hot pan, brown it quickly and
serve with chopped parsley. 1t is de-
licious
A particularly tasty dish of eggs is
made in this way: Fry two small
minced onions in butter until brown,
then mix with them a dessertspoonful Of
little salt and pepper. Butter
a dish. spread the onions over it. break
over them half dozen eggs and put into
a hot oven. When the eggs are cooked
to your taste cover them with bread
and still hot and serve. This is great
luncheon dish.
Another of a different character may
please you even better for lunch, and I
will send 1t along. Take some thin slices
IF bread, trim of the crusts, lay them on
1 well buttered dish and cover with
hin slices of rich, but mild, cheese. Beat |
up enough eggs to cover the bread,
season with salt and a little cayenne
pepper. and pour over the slices. Put
he dish in a moderate oven and bake |
i'll the eggs are set. Serve while very
lot and from the same dish. You may
Use grated Parmesan cheese sprinkled |
'ver the sliced bread If you prefer.
There is one more luncheon recipe that |
want you to try, because it may also |
'e served as ,entree at dinner. Have a |
lint Of rich tomato PURGE and cook in it |
ialf dozen well beaten eggs; pour the
Whole into a deep dish and serve with |
bread croutons.
l am sure some one of TIE above will !
make friends for me among yoar many |
riends. Sincerely yours.
LOUIS ROLE.