Evening star., 1901-09-14
Table and Kitchen.
A Number of Ways of Cooking and
Serving Eggs.

Eggs, although SO closely related to meats
in their food value, are better adapted to
the full round of seasons than the flesh Of
animals. In the early spring they begin to
grow more plentiful and from then on un-
til the appetite again inclines toward the
grosser meats, the markets are generally
provided with an abundant supply of good
fresh eggs.
An egg, of all foods, must be above sus-
picion, for the senses once offended by an
ili-conditioned egg will never forgive the
affront.
Eggs play very important part in cook
ing, aside from their employment as the
principal dish of the meal and taking the
place of meats, as they enter into an infi-
mite variety of different dishes.
But considering them only as meat dishes
We have a bewi1dering list to choose FROM
so that if we cared to serve them more fire.
quently than meats on our daily bill of fare
it would take us long time to exhaust the
list. For breakfast dishes especially We
have delightful assortment
The Way to Roll an Egg.
From housekeeper whose experience,
joined with common sense has brought
her much valuable knowledge comes this
bit Of knowledge: The way to boil an egg
is not to boil it at all. This may seem
paradoxical, but is nevertheless true. Fut
the eggs in a wire basket with handle
the frying basket will answer; then set the
basket in boiler and cover the eggs well
with perfectly cold water. not warm or
hot, but cold water; set the boiler over tho
fire. when the water will heat quickly, ana
let the water just come to boil, but IL
must not boil at this particular time-not
a moment later or sooner-remove the has-
ket from the water and the eggs Will be
cooked just as they should be; spread
large dolly on heated dish; lay the eggs
fnl6 hn n
the eggs and serve at once Follow the
directions to the letter, and when the eggs
are broken and turned out of the shell,
la American, they will roll out like balls of
egg thoroughly cooked, tender and delicate.
Cupped Eggs.
Butter the requisite number of egg cups
and carefully break a fresh egg into each;
set the cups in a strainer over boiling water
and cook until the whites are turned and
set. Drop a bit of sweet, fresh butter on
top of each and shake pinch of minced
parsley over the butter; serve at once.
ScaIloped Eggs.
Moisten cup of stale bread crumbs with
cream or rich milk: put layer in the bot
tom of buttered dish; cover with a layer
of sliced hard-boiled eggs; lay over bits of
butter; season with white pepper and salt.
Continue until the dish is filled; cover the
top with line Dredu CRUMBS HOlSIeHeQ Win
butter and set in the oven to brown. Serve
with cream sauce.
Runibled Eggs.
Break six eggs into a bowl add a tea
spoon of melted butter. a tablespoon of
milk, or two tablespoons of cream instead
of butter and milk, and beat together until
thoroughly mixed; then turn into a sauce
pan; set over boiling water and stir until
the eggs are thick and creamy: season with
pepper and sauce and pour over hot but
tered toast: garnish with a few sprigs of
parsley and serve while hot.
Egg Outlets.
Boil half dozen eggs for at least twenty
minutes; shell and cut them into length
wise slices: when perfectly cold dip each
slice into beaten egg seasoned with salt
and pepper: then cover completely with
bread crumbs In which has been mixed a
little minced parsley. Fry these outlets in
hot fat sufficient to float them; arrange on
a hot dish with slices of grilled or panned
tomatoes and serve with bechamel sauce.
Fricassee Eggs.
Hard boil six eggs. Put two level tea
spoons of butter in a saucepan; when melt
ed add two of flour and STIR until smooth;
add a cup of gravy or stock; season with
salt and pepper to taste; add two minced
mushrooms and sprig Of parsley, minced;
let the mushrooms COOK Tor fVe minutes IN
the sauce if they are canned; if fresh cook
them in the butter before the -four goes in.
When the sauce is made slice the hard
boiled eggs and add them to the sauce. Let
the sauce boil up once and serve.
Eggs With Stewed Celery.
Stew two cups of celery, cut 'into small
pieces; drain and with cup of the water
in which 1t was cooked, two level table
spoons of butter and two of flour make
white sauce; season to taste with salt and
pepper; add the celery and Keep hot over
boiling water, while you poach six or eight
eggs to a film in water kept just below
the boil" Add half a teaspoon of salt and
the stewed celery on a hot dish; lift out the
eggs carefully; drain and place on the cell
cry mattress garnish the dish with
pointed bits of toast and parsley.
Eggs With Red Herring.
Beat four eggs; add a pinch of cayenne
and a teaspoon of minced parsley, and a
green onion minced fine. Bone a red her
ring; broil and mince it very fine; add to
the eggs; put into saucepan with a small
piece of butter or tablespoon of salad oil
and cook until the eggs are set. Serve on
toast with slices of lemon.
Cheese and Egg Sandwiches
Crate rich soft cheese and to each cupful
add the yolks of three hard-boiled eggs:
rub to powder; season with cayenne and
salt and mix to a paste that will spread
nicely with cream melted butter Cut
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