The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-04-26
Prime Ways for Serving Egg.

Prime Ways for Serving Egg.
If eggs can be served in more than two
hundred different ways, as one noted chef
declares, it surely is not creditable to a
housewives culinary skill to keep on ring
ing the changes on fried, scrambled and
poached eggs until John" would be
more than human if he did not rebel
against the monotony and become tired
of 1.-THE very sight of eggs"
There is right and wrong way Of
cooking eggs by even the most CON-
monplace methods, and nothing in
cookery better repays careful attention
to details.
Salt hardens eggs and should not be
added until they are cooked
Eggs should never be actually boiled,
as it stiffens the whites into a leathery
indigestible mass. Place the eggs in water
that has been allowed to boil and then
drawn back from the hottest part of the
stove. If preferred soft let them remain
ten minutes. They will then be CO.
agulated, but soft, tender and easily
digested. If preferred hard they may re-
main even twenty-five minutes without
becoming indigestible
Eggs for an omelet. or to scramble
should only be beaten enough to blend
the yolks and whites.
Do not stir scrambled eggs until they
commence to set, and then gently lift
them up and over that the flakes may be
large, light and tender. Take them UP
the instant they are done, as a little delay
hardens and spoils them.
If you have no egg poacher shape the
eggs neatly with biscuit cutter before
removing them from the pam
Eggs poached in chicken broth, thinned
chicken, or other meat gravy, that has
been favored with few drops of lemon
juice, and then laid on buttered toast, are
delicious for breakfast
Cold ham or other lean meat chopped
fine makes another appetizing dish with
eggs. Allow a tablespoonful OF bread
crumbs for every cup of meat: season
with salt and pepper, heat with little
butter and just enough water or stock to
moisten, and stir we'll together. Spread
slices of toast with the meat and lay a
poached or baked egg on top of each
piece.
To bake eggs butter patty tins and set
in the oven a minute to heat. Break an
egg in each pan and return to the oven
six or eight minutes. Season with salt
and pepper and little butter when ready
to serve.
Omelet and scrambled eggs may be
varied by the addition of finely chopped
ham, veal or other cold meat, chopped
parsley, mushrooms, or canned corn, peas
or tomatoes. Heat the meats or canned
vegetables; spread over half the omeet
when ready to turn, and add to scrambled
eggs as soon as they commence to stiffen.
For a potato omelet use two table
spoonfuls of finely chopped cold boiled
potatoes, and half a teaspoonful of
chopped onion to every egg; fry the
onion in butter, add the potatoes, salt and
pepper; stir lightly; spread over half the
omelet fold and serve at once If pre-
ferred the onion may be omitted and a
favoring OF chopped parsley added just
before it is spread
For eggs a-la-creme beat six eggs just
enough to mix the yolks and whites. add
one cup of milk and beat together lightly:
pour into buttered dish and bake until
set. Turn out carefully into hot platter.
pour one cupful of tomato sarce around
ard serve hot.
Circles of toast spread with prepara-
ton of meat as above and a poacfed or
baked egg on top are made especially
arpetizing by pouring cupful of tomato
sauce around them.
To make the tomato sauce. stir one
tablespoonful of butter and one of -four
together over the fire, add one cupful of
strained canned (or stewe0 tomatoes and
stir until it boils and is smooth; season
with salt and pepper and little onion
juice or not as preferred.