The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-11-25

and added TO them four tss,cxroonfuis of
cream. ssfrring the mixture until the exxs
were slightly broken, and then dropping
in teaspoonful OF cold butter She next
melted @ teaspooncui % butter IN the pan.
turned In the eggs. and a. soon as they
bexan to set stirred them from the bottom
Of the pan. trying not 10 stir twice In the
same place. A. scon as they were sur
1cientiy cooked she seasoned them with
salt and parrika and turned them into the
serving dish- For the French crneiet
which followed. her recipe was the same
AZ for scrambled eggs. For omeies~. she
said. the liquid used should be in the
proportion Of = tablespoonful 20 each egg
After turning them into the pan she stir
red them from the bottom. 50 as 10 bring
the uneooked portions into the pan. As
soon a. they we're set she seasoned them
az In the preceding case and folded them
For eggs q II Caracas Miss Johnson
used one-uunrter OF pound Of finely
shaved dried beef. which she santed arst
in ono Tablespoonful OF butter and one
tablespoonful OF grated cheese Then.
adding one cupfui OF stewed tomatoes, a
seasoning Of salt. pepper. few drops OF
onion juice and four eggs beaten light
without separating. she cooked the mix
ture. stirring II gently. until II was Of q
creamy consistency.
Miss Johnson stated that OIL could BE-
used IN any OF the recipes given instead
OF butter. For an orange omelet she used
one orange for four eggs, scooptnE out
the pulp with a spoon and pressing from
Il four tahlespoonfuls eff Juice. With the
addition OF two tablcspccnfuls Of puiver-
she proceeded in the same manner an In
the first omeiet Before folding II she
scattered the pulp OF shs orange over the
top.
For the sauce Of eggs a ia NewburR
the lecturer melted one tablespoonful Of
butter and turned into II one tablespoon
ful Of -four. stirring untii smooth and
eaaking without browning for three or
four minutes She explained meanwhile
that the thorough cooking Of the butter
and -four II an important factor In tho
making OF Newburg sauce She next
poured into the pan enc cupfui Of cream
and the yoiks Of two raw eggs, adding
carefully SIX hard boiled eggs thar had
been cut into fairly small pieces When
they were thoroughly heated sro table
spoonfnis Of sherry and salt and paprika
were added and the preparation was
ready 10 serre. Because wine completely
stors the digestion Of fsh, Mics JOHNSON
declared that lobster q 10 Newburg n .
dish NJ only for a good ostrich stomach.
The Newburg sauce II especially delicious
with oyster crabs. abe said. although
she could not recommend its heAlthfufnesu4
In closing she said, In cooking one
finds that people can be incorporate IN
: great many ways beaides In thu drink
inn Of liQuo~s Ezcess Of any habtt az
Of any food II inssmperance. Good food
properly prepared 10 strong factor In
ovsrcome the drink habit. Men often
take 70 drinking because they are not
properly fed when one 10 not getting the
right kind of ncurishment from HIS food
he Graves something. Many q i&borer who
haa q hastily prepared and Improperly
cooked srcahfass - before him nnds him
self craving food before 10 o'clock. and
70 satisfy It goes for hts beer or whtsky.
Tho use Of tee and ccfsee may aisc be =
dissipation where they are used To plaas
Of needed neurishmsnt."