Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-08-18
GOOD
COOKERY.
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GOOD COOKERY.
(CopyrishO
My Dear Kate:
Again ! have letter from my French
correspondent. and this time he hits the
very topic you wrote me about. and gives
us little lecture on eggs ana their prep
araton. You will get fow hints, | am
sure, by u careful perusal OF his cpstle.
Culnarily yours,
Comfort Jones,
Doctor of Cookery.


Dear Doctor:
in the different letters I have written
YOU | have said nothing about tine ono
thing that is always in your house and
always seasonable and that Is the egg.
Nothing that goes on to your table should
be as fresh as the egg. because nothing
is worse than Il stale one. Under certain
conditions an egg may be kept compare
lively fresh for some days. but generally
speaking. to be at its best should never
be moro than three days old
II is peculiar fact that while the ways
Of cooking eggs are legion. stll in many
families eggs are seldom on the table. OK
ccpt when in cakes % pies, in any other
form than boiled or fried. Let MS glance
at a few other ways of preparing mono
Of which are difficult and all delicious.
Try this recipe for breakfast or lunch.
Take 4 dozen eggs and boil them till
hard: take off the shells cut the eggs in
halves ana rub the yolhs through - fine
sieve. put an ounce Of butter and a Cupful
Of cream into saucepan. season with
salt and pepper, thiclten with lttlc -four
or corn starch. When quite hot, but not
boiling. stir into it half of the whites of
the eggs, chopped, and the yolks Arrange
the remainder Of the whites on n dish,
pour the mixture over them and serve
hot.
There are some beauties about this re.
cipe 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 IL 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 it by adding q
/ little minced ham a little onion juice, OF
some minced olives and n few mushrooms
| This makes fine luncheon dish when
prepared in the latter way.
Here is another you will like. Put a
/ half pint of cream into a saucepan and
let IL come TO n boil; stir into it halt
dozen eggs we'll beaten and seasoned with
salt and pepper. Pour the mixture into u
hot pan. brown it quickly and serve with
chopped parsley. II is delicious
a particularly tasty dish Of eggs Is
made in this way: Fry two small minced
onions in butter until brown. then mis-
with them desertspoonful Of vinegar d
/ little salt and pepper Butter a dish, Sprca,
the onions over 1t. break over them hat
dozen eggs and put into hot oven. Whcr
the eggs are cooked to your taste cover
them with bread crumbs that have beer
| fried in butter and still hot and serve
This is a great luncheon dish.
( Another of n different character may
please you even better for lunch. and
will send it along. Take some thin slice
of bread. trim off the crusts, lay them or
a we'll buttored dish and cover with tnir
slices of rich. but mild cheese. Beat III
enough eggs to cover the bread season
with salt and n little cayenne pepper. ant
pour over the slices. Put the dish in
moderate oven and bake till tho eggs ar,
set. Serve while very hot and from tn,
same dish. You may use grated parmcsar
cheese sprinkled over the sliced bread i
you prefer.
There is one more luncheon recipe tina
I want YOU to try, because it may als'
he served az entrcc at dinner Have pin
of rich tomato PURGE and cook I'm it half ;
dozen we'll beaten eggs; pour the who'll
into deep dish and serve with it brca,
CrOutons.
/ ! am sure some one of the above vii
! make friends for me among your man!
friends. Sincerely yours,
TOUIS ROLE.