The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-11-20

Grnysre cheese. veal gravy, green peas. fresh
t9mgtoess bacon strips am y styenRe things
With ehafiSs dishes Il will perhaps be we'll to
give the general TYscip per t tatO 1er no matter Row;
curiously mishandled. The average chhilns
dish is near enough 70 a gat ss%te e6 pIn 70 mee'
butter a Nat saute pan liberally put into "
six well-beaten eggs, season Win snls c anu
nntiithe eggs become creamlike In consistency;
ounces of good butter and serve Immediately.
II scrambled eggs cannot be served az soon as
f SSUffo &c W 2 n egss cre mnY fSo added; cooked this
way they are moro custardlike In appearance.
thiTty sRlTFsa GfTs en- eH preparstions VspproXi:
mating, ip u general way, to me yariaL,mns
sn tSIs sa,S SsSs Of bIs gnb tGs eq 4 Would fe appear
that the best way TO acquire shirred eggs Is
to Ssr go 3h to so% Eo rr lritS stRs t TssssS SFs seT SnS STi
ie9sTTnEsdly SonsiderSG; SAYS s,S S ths author mstnod,
the French and the other the English or Amer
The French cook includes under the head
Of frying anything that is Immersed and
ter. while the English and American cooks
apply the term to anything that rs cooked with
TO whom the English or American customs
are unknown, will. therefore. when asked 70
Quantity { lr of fac eee s;i nHInFo to on the sp way ig' eggs Z ias are
pOached in water. The English or American
ff ryii,r w psn. b si%plyy h 1s ess 3 i l1tt,e it, eu sSd d y (
them only on one side. or. as many do. when
cooking ham, or bacon and eggs coon the
ing! fat. m..,os =. .,.ono uo., =
monty followed by our domestic cooks. Melt
i begins to his, break inio il gently three Or
melted butter. and cook in a slow oven for
two or three minutes; Many, persons who
i hfed IN IN THIS hGsF sny. When W ,n'f { would 1SES be- 6ef i4 sps SIZE
for them to do $50 50 II r. The he, eggs T were fried ae-
10 eggs in cocoiiss'or china eases is devoted
a chanter, speelfying twenty.nine methods OF
nnoeRer sSsb seg to e sS|Tie moq rssipe in ti BotS e.
these methods are SO elaborate that it would be
ehRsier to go to- z restaurant and order them
home, unless one possessed such q chef as few
houses can boast. Eighteen simple .prepara-
should be put into boiling water and left there
for ten mlnutes; then dropped into cold water
more than ten minutes, the yolk takes on a
6I9ekish hue. and The white gives of a disa-
lions Of hard boiled eggs in their simnle form.
IN ,d a hn1o gives fifteen reSipes Tor or,d stuffed
To. making SmeIets there is apparently no
end end f 81 the re- NJ; nc C; A gives an even 15O recipes
which he would be glad to know. OF these
forty-three are sweet omelets, served, as des;
careful as to be worth quoting entire.
Break six fresh eggs into a bowl. add a suf-
every three eggs add one tahlespconfal Of
thick cream: beat he eggs. well with an egg
Put two ounces of butter into the omelet nan.
and when it is melted without being Drowned.
Kitchen spoon. SO that all the eggs are equally
well cooked and ere Of the same consistency.
seconds without %stirrinR. and then fold it into
three layers beginning with the side nearest
f kmoa nRn the b fhts Ga Of e the d9 pae W gentl the ever spo tbe
range So as to make the omelet move toward
the outer part OF the pan, and then fold the
share.
die OF the pan with the right hand, the thumb
underneath: hold the dish in the left hand:
place the edge Of the pan on the inner side Of
the dish. and turn the pan upside down. NOV
ing from right to left,
utes, and at the same time exercising the
greatest care not to overlook the omelet, rs il
iss SO much more dinicE't to fold when:too great
Some persons like omelets Of a golden hue.
and to p e tnId thIs it It i ie 9nly + fe @Sss ,Is S SEs 9o the
The nan in which the omelet is cooked should
beaten before the cooking begins and gently
stirred while it is in process. and the 9aieker
of omelets is far too long for repetition here;
suffice it to say. that almost every edible known
W Iihh 10 ipi III vic u VI anoIhCI "
make up the various species Of this order.
The average ftrst-class restaurant will offer on
let and the chef may be relied upon to have
many more in reserve II called upon to furnish
Under the chapter on Miscellaneous Re-
,ipes' the author gives directions for the max
,%Iuettes, Bengal oysters. Bombay oysters. Eng
lish egg and bacon pie; egg rlssoles and other
e eG!ffts nle m nlnsals to .ne a prsesration mhe siy ere
ale and Tum.' with beer and with milk and
SraeaT hot e OK ice edm9ha en's m fiIEken mSiied e egg Wins,
white Of egg emulsion and yolk Of egg emul-
sideration Of mulled egg wine that he cele-
brates by setting this jewel Of a recipe in the
pure gold OF poesy:
Nine eggs: which cssrstnlIy you'll break;
The yolks into another by it,.
Let betsy beat the whites with a switch,
H AMI d fhhSy h npSSff the Sg gait irG must q S 6ea rich
With sugar. which will make them sweet;
Three or four spoonfuls maybe'll do.
Though some, perhaps; would take but two.
4 bottle of good wine, or more;
Put half n pint Of water. too.
And While the eggs by two are re beating.
The wine and water may DO heating;
The yolks and whites together boat.
Wi1i half t6a a pint Mt,I Of ,Gsn g %STeD nour
Into the skillet with the wine.
A ARs st non it H Il ca into si a sh pit ti%r:
Crate nntmegi in to make il richer;
Then drink it hot, for he's q fool
Who lets such precious liquor cool.
The modest disclaimer OF the author to
knowing II all In the matter of aggs. which he
expresses in his PREDATORY remarks. is borne
out by the insertion at the end Of the volume
Of q number of blank pages for notes. II is
quite possible that in, experimenting with
, iumbus may make discoyeries Of unsnspecteG
value to the gourmet. Mr.. Meyers treatise
concerns itself with hens eggs, but he men.
duck. the ployer tmuch esteemed In Europe.
whore they are eaten hard boiled and coldl.
the alligator. the Guiana lizard. various Kinds
OF roe, including the spawn OF Holsters. crabs
and shrimps. largely used here In cookery. and
the. eggs of many species OF wild fowl. The
philosophy. OF cuisine. Is expressed by Mr..
Meyer In the trenchant observation:
1T Is n positive fact that the Imagination OF
many cooks knows no limit. but to render a
dish expensive is not always to make II taste
better or more appetiZing,"