New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-11-11

stick, while yours. in an ordinary pan. not
likely to do So.
The egg was broken carefully into cup and
turned gently into the boiling " ater and the pan
was then placed cool part OF the stove and
left until the white had become milky
One OF the audience stated that some ono had
told her TO add vinegar to the water In which
she pOached eggs II she wished them not 70 SICK
to the dish in which they wers cooked She had
tried IT. but while it prevented the sticking, the
flavor of the eggs was impaired. Miss Johnson az
planned that she had done virtually the same
thing In putting in salt The French. she SAID
put tablespoonful OF vinegar into pint OF wafer
Let It boil hard and drop the eggs that have
been removed whole from their shells into the
point greatest ebullition, and then with spoon
keep the esEs turning over and over until me
white completely iuCases the yolk. and oaH Is
formed These they use for gaInisnins and va va
cooked 80 ~ Eje'eH rJ nv IT. in dep fat For
every egg should not D" oS~r twenty-Io nous us
white ana yolk becomes tender. ~
For scramhling eggs or making an nIne-ei 49, 80
johnson stated chat cream. stock o. water Is ost@
ter than milk. as the caseine OF the mix 'ehuS !"
Sic then broke four eggs into bowl and added
70 them four tJbrSTuoufulS ~ cream. SURFING tn9
maui , "nIM IN tng tss oF cola butter sho
melted tc,spo3niU! Il butter IL I.e va" 70
turned In ne essS ara as som as - ~ ,,T Try
snS nnt :" Stjr tvirs in th,. sane place, soon
as they were -uiiscrrtiy cooked she seasoned them
with al} ANA ,grIE nd turned Them sbi Il t 5ae
lowed her recipe was tho same Is for ,iio.J li
eggs. For onee1s. she SAID, the liquid use, 5h2gS
After turning them into the pan she stirred Mem
lions into the pan. As soon rs they were s.t she
seasoned them - in the preceding case ana Io'ueN
For eggs Ia Caracas Miss johnson us-i one one
quarter % pound ot nnely shaved Gried J S1
which she sauted Hrs in one tablespoonful Of but
d4i I on me c,InfuI ~ slowed toT,Gtots season
Ing OF salt pepper. few drops OF onion J--ce az
cooked the mixture STIRRING it gently until II was
Miss Johnson sta. ii that OF! could he used IN
orange orneIet She used orange tar four egg
scoopms out the pup Win spoon anu ,JrT The
addition OF TWO tabieSpuunfUs of puVer.zetl SuEiI
same manner as IN the first oueltt kfLoIe l Hsr
Ing 1t she scattered the pulp of the orange 0''i
For the sauce OF eggs Ia Nevtur- he ir9tGTes
melted one tablespoonful of butter and JuInSd nm
and cooking without browning for three or lt tSs
RH @G cS Sas S tP hiGT and Hour IS an
Gortant factor in the m,'ktnE OF Nrw6 Sreafn
She next mex poured d into the pan one Gg n reuy
six hard boiled eggs that had been cut into sa il1
two sabespoonfulS OF sherry and salt and paprEoo
were added and the IreParaiton was re@J JIxes.
ton of fish. Miss Johnson declared that lobster
n New6urE is dish nj only for Eo%q py'' de-
Hcious with oyster crabs, she said although s"0
In closing she said: In cooking hnds tnas
people can be intemperate in great many ~ WAY sSy
habit or of food is ntemrernnce- Good IOTH
nS the drink E habit Men Often ' take to rnIns
because they are not properly fed When one y, =
food he s''t Graves Something Many la5orer who
h has ha sa h @d perayn food
before 10 o'clock and 10 satisfy II goes d dor NAV
peer or whiskey. me use ~ Yea anu I'm IN pIaca
of needed nourishment.