The Portland daily press., 1899-03-01
the HOME.
EGG COOKERY.

keep It's form when turnedifrom ths shell.
The same result IL produced py puHins
an egg into cold water and allowing Nv
barely to reach the boiling point; out
il will require close watching, because II
,bs ego aoijs even one minute, 1t becomes
harde ned.
The she'll of au egg breaks in not water
for the same reason that fruit jar breaks
and. to be sure that eggs will not crack,
it is q good plan to pour little warm
water over them before putting them Into
hot water.
A poachsd egg IL rightly prepared, Is
selicats and digestible. Have ready o
shallow pan nearly full OF boiling sailed
water. Muffin rings set in the water will
tend to keep the eggs In shape. Break an
egg carefully in order to keep the yolk
whole, but, If this Is broken. set ths.Segg
aside for some othr use. Put the egg
into the ring. and dip the hot water over
the egg with a spoon until u film forms
over the yolk; let 1t cook about two min
utes Although the water was a. the
boiling point when tho egg WAS put in,
set the pan back at once where the tenn
perature will be lowered. do not cook
poached egg until it is hard, but as quick
as it is done take up on skinner, and
serve hot.
The wrong way to fry an egg is to turn
Ii into kissing hot fat, which throws tho
white into bubbles that tougher at once
past the digestible stage. The yolk, Also
Ii cooked too hard.
The right way is to have the fat hot
turn in the egg, using muffin ring
the shape Is to be kept carefully. set the
pan back where the heat is less, dip the
lat over, and cook EXACTLY as directed iof
poachsd egg. An egg should be irleu
"rare;" for an egg fried hard is too neaVy
d load to offer to the strongest stomach
Sorsm led eggs are an agreeable change
from boiled eggs, If cooked properly. beat
tniee eggs slightly with forS' no. M
egg -beatsr, until O spoonful can be taken
up witaout running of. Add u quar'er
of teaspoonful OF salt, speck OF pepper,
and one. third cup OF milk. A iI-eea,
spoonful Of chopped parsley may be added
il ]. sed Put sufficient butter in the pan
40 butter It we'll, let 1t get not. turn in
the esq and cook and stir until IL Is
creamy, and not a second longer because
1t will not look SO well, and because ~
will be indigestible Garnish with lit.
tie minced ham or spries OF parsley,
II eggs are to be baked. they should be
nut into a moderate oven. good way
is TO put a little hopped ham into
small dish or scallop smell, break the egg
over it, add bit of butter and dash OF
salt ana pepper. Get in the oven until
the white IL set.
Steamed eggs are also. delicate. Butter
small china sauce dishes, put u little salt
and pepper in each, and then break one
or two eggs into a dish accoring TO Its size.
Set the dishes in a steamer, and let them
remain until the white is set
An omelet pan should not be oyerheated,
because 1t will cause the butter to burn;
ard this burns the omelet. 10 make
puffy omelet separate the whites and yolks
Of ires eggs carefully; do not let an atom
of une yols fall into the white. else the
latter will not beat into astin froth. Beai
the whites so stiff that they will not fall
from bowl wnen IL Is turned over BEAT
the yolks until light colored and thios.
Add to the yolks saltspoonful OF salt,
on s-half as much white pepper, two table
spoonfuIs of milk, and mlx well. Turn
in the whites of the eggs, and cut and
fold them in, but do not stir them in.
HEAT "a pan, and butter 1t with IA teaspol n
full OF butter rubbed around the sides as
we'll MS over the bottom. Turn in the
omelet, and spread evenly over the pan.
Cook until It. Is brown on the under side,
then place it IN ths oven for a minute TO
dry; try 1t by cutting down through, then
folu over and serve at once.
A foam omelet is made by adding but
half the whites to the yoiks. aud, when
half zone, pour over the remainder OF the
whites; this gives foamy appearance TO
the edge OF the omelet
An easy way TO make plain omelet is
to beat four eggs with a spoon until
teaspoonful can be lifted up without rum
ming off: add four tablespoonfuls Of milk
one reaspoonful of salt, and a saltspoonful
of pepper, and If liked, q tteaspoonful OF
fine herbs. Melt n tablespoonful OF butter
in the pan, and pour in the omelet. AS
the omeler cooks around the lodges, stir 1T
back with fork, allowing the raw egg
to run down. DO this until it Is nearly
all cooked, then fold and turn out. be
sure to leave little Of the mixture uE-
cooked, as this will give the desired
creamy consistency. Never cook an ONE.
let until It is tough and dry.
Albuinen is glntinous and, when beat
en-, 1t catches and holds particles of air,
thus greatly increasing in bulk; the
whites OF eggs, after being beaten stiff
and light, should never be stirred long
into any mixture, but should be ont
lightly in after all other ingredients have
been aided. thus retaining all the air
which has been captured by the egg
beater.
The white, or alhumen of an egg is
useful for clearing soups and coffee. be-
cause the scum or solids attach them
those elems nts, and rises OF sinks with
them, leaving the liquid clear as a crystal
The shell OF the egg 10 of no use but for
the trife Of the egg albumen which may
be attached 10 1t.
The yolk of an egg contains oil and
sulphur, and 1t Is this sulphur that turns
the silver spoons and forks so dark when
used about eggs.
Another thing to remember is that an
egg may be too fresh; for cooking, II it
Is less than twenty four hours old, the al
bumsn does not coagulate readily.
In GASES Of poisoning. the white OF an
egg is often given, because the ACID OF the
poison ooaguiates with the egg instead of
attacking The coating of the stomach
An esg.beater sometimes refuses to
work because 1t has been abused: Never
allow it to lie soaking in the dish water,
as it removes the oil IN the cogs. After
using, wash 1t rapidly In cold water.
Wipe dry, nd hang up FOR beating
meringue wire spoon used on platter
Is uellor than the Dover beaten in bowl.
1t is not generally kept il mind that
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