Walker Lake bulletin. (Hawthorne, Nev.) 1883-1926, 1902-04-25
THE EGG IN COOKERY
1T ADDS TO THE NUTRlTlVE VALUE
OF ANY DISH 1T ENTERS.

prenared In Many Different Forms.
The Proper Method of Boiling-The
Perfect Omelet.
The importance of eggs in cookery can
scarcely be oyerestimated. They increase
the nutritiye value of any dish to when
thcv are added. Thus it happens that
cakes and puddings and bread mixtures
that contain eggs are, or should be, OF
greater nutritiye value than are the plain
breads and biscuits made without them.
Eggs have tightening effect and
thickening effect. Two eggs will per-
form the work of one tablespoonful OF
flour In thiekening such things as sauces.
AS a substitute for meat, one egg Is no.
where near equivalent to pound OF
meat. and it is a great mistake to think
II is. Nevertheless, eggs are valuable
food, easily prepared and perfect boon
for breakfast. In fact, the housekeeper
who is forced to leave eggs out of her
reckonings because the various members
of the family dislike them is the victim
of a hard lot The egg is really the secret
of catering made easy.
The boiled egg SO called, shouldn't be
boiled at all, or else it should be boiled
long time until the yolk has passed the
leathery stage and has turned to mealy
softness. There are as many ways or
cooking q boiled egg as there are ways or
making coffee, and the exponent OF each
way insists Just as strenuously upon It's
superiority. There is the cold water proc
ess, which consists of putting the egg In
cold water and letting it heat gradually
to the boiling point. This should take
about ten minutes. The inside, white and
yolk, is then of the consistency OF Gus
tard. The common method is to put the
egg into boiling water and let 1t cook
steadily for three minutes if the egg is to
be soft This cooks the white to an in
digestible stiffness and leaves the yolk
soft. The proper method says that the
egg must not be over the heat of the fire
at all. 1t must be put into saucepan of
boiling water, covered down closely and
the saucepan set on the table or at the
back of the stove for just six minutes.
This cooks the inside to GREATNESS
that cannot fail to please.
When eggs are to be poached in boiling
water, a tablespoonful of vinegar added
to the water will be found an aid. The
water should be enough to almost fill a
muslin and add it to the water. Add
little salt. When the water Is boiling,
remove the pan from the fire and slip
the eggs upon the surface Of the water.
Return the pan to the fire and cook gen
thy three minutes. Altogether better,
though, are eggs poached in milk, and
necessarily then the vinegar must be
omitted. After the eggs have been cook
ed and carefully lifted to their resting
places on slices of toast the milk may be
thickened with little cornstarch, sea-
soned with salt, pepper and butter and
poured over toast and eggs.
Another plain, everyday sort Of way OF
preparing eggs for the table Is the ONE
let, q foundation upon which all man.
ner of variations may be played. Cook
books have much to say upon omelets,
| giving the number of eggs to be used
anywhere from two or three to eight or
| ten. The perfect omelet consists OF
three eggs beaten until thick and foamy,
| salt, pepper and butter. 1t is far better
| to make several omelets to supply q
| number of persons than to attempt one
| large omelet. Sometimes the egg yolks
are beaten first with two tablespoonfuls
of cream, little salt and pepper added,
and the stiffly whipped whites OF the
eggs folded in just before cooking. The
omelet pan should always be hot and
oiled with butter when the omelet is
| turned in. As for the mixed omelets
| those that make use of meats, oysters or
| cheese have these ingredients scattered
over the surface of the cooking egg just
before it is folded. Oysters are parboil-
ed chopped, seasoned with salt, pepper
and nutmeg and moistened with cream
before they are added to the omelet.
| Cheese Is grated. Ham, tongue or chick
en- is minced, seasoned and added. To-
matoes are stewed down to desirable
| thickness, we'll seasoned and spread over
the surface of the omelet before it is
folded. A mixture of few chopped
mushrooms and trufles, minced onions
and parsley, moistened with cream and
seasoned with salt and pepper, is good
addition to an omelet.
| Hard boiled eggs serve as basis for
many connections. For instance, you may
cut some hard boiled eggs into halves
and mash the yolks. For half dozen
eggs add to the yolks one tablespoonful
of finely minced cooked ham, a dash of
paprika, two tablespoonfuls Of melted
butter and one tablespoonful Of anchoyy
paste. Mix well together, then fill the
whites of the eggs. Serve with good
French dressing and have both the eggs
and the dressing cold.
| Again, you may cut hard boiled eggs In
slices and put layer of them at the bot
tom of buttered baking dish. Sprinkle
over them some grated cheese. then add
more sliced egg and again more cheese.
Finally pour over them not too thick
| white sauce to which has been added a
| little mustard. Cover the top with sea-
| soned crumbs and bake.
Sometimes hard boiled eggs are stuffed
and made into croquettes. Cut six eggs
| in halves. Mash the yolks and mix them
with two tablespoonfuls of melted but
| ter, three or four tablespoonfuls of mine
ed parsley, salt, cayenne and little on
| ion juice. When the mixture is quite
smooth, fill the whites and fit the halves
| together, once more using little white
Of egg to make them adhere. Dip these
eggs into bread crumbs, then into beaten
egg, then into crumbs once more. Fry
| them in deep fat, using the frying bas-