The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1902-05-17
A FEW WAYS TO COOK EGGS.

Few housewives realize that there
are nearly thousand ways of cook
ing eggs. Eggs can be served every
day IN the week and three times each
day IN different manner, and of all
the ways few are so difficult as to
boil it. AS Emerson said, "There is
best way of doing everything, even
if it be to boil an egg" Eggs are
highly nutritious and easily digested
when properly cooked There are
several ways of boiling eggs, but the
best is to place the egg in cold water
on the fire and remove as soon as the
water boils. If an egg is placed in
boiling water it should be allowed to
remain there three minutes, the water
boiling all the time. 1t is also diff
cult to poach eggs. The white of a
poached egg should be translucent.
To have them in perfection they
ShOuld be cooked in what ic kszos..A.-
as an egg poacher or IN mutt1n rings.
If the latter are used place as many
rings as there are eggs to poach in a
shallow pan turn in enough boiling
water to just cover the rings and add
little salt. When the water boils
draw the pan to the side of the range
and break an egg into each ring. 1t
should take at least ten or fifteen
minutes to cook the eggs to the trans
lucent stage desired. Have ready
even pieces of toast one-half inch
thick, cut into rounds trihe larger
than the muffin rings; moisten them
with hot water and spread with lit
tie butter; remove the egg carefully
on a skinner and place one on each
round of toast.
THE DIFFICULT OMELET.
An omelet is the most difficult of
any egg dish to prepare. Itrequires
practice to give it the right shape,
which is high in the center and point
ed at the ends. 1t is we'll if possible
to be provided with an omelet pan.
The usual cause of failure in an ONE
let is that the pan for cooking it in is
not hot enough. A medium sized
omelet is made Of a eggs, teaspoon
full of salt, 2 tablespoonfuls of milk,
tablespoonful of butter. Beat the
eggs with good egg beater and add
the salt and milk have the pan very
hot. Put in the spoonful of butter
and pour in the beaten egg. Shake
vigorously on the hottest part of the
stove until the egg begins to thicken
then let it stand a few seconds to
brown. Run the knife between the
sides of the omelet and the pan, fold
and turn on a hot dish and serve i'm
mediately. This omelet may be va
ried by adding 3 tablespoonfuls of
grated cheese just before it is folded.
When sweet omelet is desired, cur
rant or grape jelly may be added be-
fore it is folded.
SERVING HARD-BOILED EGGS.
When eggs are to be boiled hard,
in order that they may be made di-
gestible, they should be -affowed to
boil for twenty minutes. There are
may be served. They can be cut in
quarters or dice and served with
rich cream sauce, and they are excel
lent when prepared with the sauce
arranged in a baking dish, the bot
tom of the dish being first lined with
a thin layer of Swiss cheese, the top
of the creamed mixture covered with
crumbs and bits of butter. This
should be placed in hot oven until
the crumbs are delicate light brown.
NODDED EGGS.
Nodded eggs make an excellent en-
tree for a luncheon. Butter well
some Individual timbale molds, chop
some parsley very fine and powder
the inside of the buttered mold with
it. To do this place teaspoonful of
the parsley in a buttered mold, cover
it with the hand and shake it we'll
then invert the mold and strike it on
the table to free it of all that is loose.
Break into each mold an egg. Let it
go in slowly from the side, so no air
bubbles will be held, as they make
holes and uneven surfaces in the
cooked egg. Sprinkle the top with
salt and butter; place the mold in
pan of hot water, half covering them,
and poach in a moderate oven eight
or ten minutes, or until firm enough
to stand, but not hard. Serve them
on fiat dish with cream or tomato
sauce.