The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-08-17
Dear Doctor:

Dear Doctor:
In the different letters l 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 as fresh as the egg, because
nothing is worse than a 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, eXcepe when in cakes on pies, in
any other form than boiled or fried
Let us glance at a few other ways Of
preparing, mona of which are difficult
and ell 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 yoks through
fine sieve; put an ounce of butter and
cupful of cream into a saucepan, sea-
con with salt and pepper, thicken with
a little flour or corn starch. When quite
the whites of the eggs, chopped, and
the yolks. Arrange the remainder of
the whites on 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
more savory dish, you can easily have
it by adding little minced ham, little
onion juice, or some minced olives and
a few mushrooms. This makes a 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 a boil; stir into ii a half
dozen eggs well 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
vinegar, little salt and pepper. Butter
| a dish, spread the onions over it, break
| over them a half dozen eggs and put into
| a hot oven. When the eggs are cooked
| to your taste cover them with bread
| crumbs that have been fried in butter
| and still hot and serve. This is great
| luncheon dish. --t...-
Another OF a different character may
| please you even better for lunch, and |
| will send it along. Take some thin slices
| of bread, trim off the crusts, lay them on
| a we'll buttered dish and cover with
| thin 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
| the dish in a moderate oven and bake
| till the eggs are set Serve while very
use grated Parmesan cheese sprinkled
| over the sliced bread if you prefer.
There is one more luncheon recipe that
| l want you to try, because it may also
, be served as entree at dinner. Have a
| pint of rich tomato PURGE and cook in it
| half a dozen we'll beaten eggs; pour the
whole into a deep dish and serve with
| it bread croutons.
am sure some one of the above will
| make friends for me among your many
| friends. Sincerely yours,
LOUIS ROLE