The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-11-25
lessons N focd UaIue u eg9$
AND HINTS ON COOKING THEM

m lecture before the Domestic Sci
ii encc department Of the Brooklyn In
= stituts recently afiss Helen Louise
johnson demonstrated tho practical cook
ing Of eggs. From the fact that aibamen
coagulates az lss degrees and water bofss
AT ~ degrees. much. she ~aid. should be
learned regarding the proper cooking of
meats, oysters ana all foods rfeh in al
bumeH. That high temperature tongh-
ems alhun1en. while one at leo degrees rem
ders Il tender. she demonstrated by q
hard-boiled egg and by two that had been
cooked for eight and ffteen minutes re-
spectively In water kept AT nm aprroxi-
mate temperature Of 10 degrees Like an
oyster. the nearer raw the egg the more
however, an egg must b eaten hard II
should bon twenty minutes. an during
that process II becomes meaiy. Plenty
OF water IL . requisite for proper boiling.
For one egg q pint should be used for
six q quart The use Of Thermometer
requires more time thah tho average cook
can afford. Theoretically for eoft boiled
the temperature Of the water into whicie
the eggs are plunged should be leo de-
grees. and It should be kept az that point
from eight to ten minutes. according 10
the sise Of the eaup and the thickness %
the shells. For weIi-cocksd eggs which
win not b hard from hfseen to twenty
ninutes At the same temperature win be
required. For stunning. sarnishing and
other purposes where Il h necessary that
the whites and yoiks should be sclid.
eggs should be hoiled for twenty minutes.
A. tho lecturer poured some boiling
water into q shallow pan and added lit
tie salt woman In the audience asked.
Are yen going 70 poaeh the eggs In that
pan without having them stick 10 the
bottomf"
Il am going to try to do So" was the
reply. hut my pan being aluminium. they
will probably stick. while yours. In an or
binary pan. are not likely to do So
The egg was broken carefully into q
cup and turned gently into the boiling
water. and the pan was then placed on
cool part Of the stove and left until the
white had become milky.
Ono Of ahs audience stated that some
ons had told her to add vinegar to the
water in which she pcached eggs II she
wished them not 10 stick 20 the dish In
which they were cooked. she had tried
", but. while II prevented the sticking.
- AAvor Of the eEgs was impaired. Miss
Johnson explained that she had done v,r-
tuaily the same thing In putting In salt
The French, she said. pat q tablespoon
ful II vinegar into pint OF water. let II
boil hard and drop the eggs that have
been removed whole from their shells into
the point Of greatest ehuliision, and then
with spoon keep the eggs turning ever
and over until the white completely In
cases the yolk. and . ball H. formed
These they use tor earnishlng and va
rtous masde dishee. One method Il TO roll
the cooked egg In grated cheese, then In
beaten sss and bread crumns ard try 1t
IN deep fat. For this purpose. OF course
u would b necessary that every ear
should not be over twenty-four hours ola
~ altar that the membrane inclosing the
white and yolk become tender.
For scramhline eggs or making an one-
let Miss Johnson stated that cream
stock OF water Ia better than milk, AZ the
cAseine al the milk tenda 10 tougher tho
Slbumen.
she then broke four ssgs into = bowl