The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-05-25

7 a cup; place the pan where the water viii
keep below the boiling point; slip in the
eggLs then break another and quickly add
in the same way and continue 10 add as
many as the pan VII hold without crowd
ing Let them stand until the whites are
set then place where the water viii come
70 boil. then directly remove the eggs
with a slice or straiaing iadle. trim the
ragged edges. a large cake cutter can be
used for this purpose. and place each egg
on dainty round Of nicely toasted bread.
The eggs may be kept In good shape by
placing muffin rings iB the pan q boiling
water and dropping the eggs into them
This toast may first be spread with an
chovy paste or butter. muhroon CT Wor-
cestershire sauce or a little curry sauce
or grated cheese. hofer the eggs are plac-
81 on the slices. Such dishes are nice Tor
simple luncheon. as they are tasty and
quite substantial for Light meal with 3
cup Of coffee or cocoa and salad
FRIED EGGS.
These are perhaps more frequently
called for 81 the wayfarer than any
other food. After an exhaustive study Of
the restaurant menu the average traveller
viii compromise GA "Oh. gimme fried
eggs" Not an unpslatable or unatsrac-
tive dish from the hands Of a skinful egg
cook. but. ike the boiled or poached
egg a dish easily spoiled.
The ordinary way IS u break The egg
into a fat frying pan. allowing the eggs
70 spread as they viii, this gives them
the ragged unsightIy appearance. not
pleasing 10 dainty eaters. At small cost
-
wells into which each egg - broken. sim
liar 70 TIE poacher. IN this way the eggs
are kept n good. shape preventing the
white from thinning cut into dry. IN
even edges and getting too hard. This
same utensn Is used for baking eggs IN
the oven Do not brown the egg or fry
il too long long unless you are fond 81
chewing tough food A little Drowned
butter may be poured over the eggs a.
a sauce when they are done. adding a
little vinegar 20 give & zest. or while the
eggs are cooking haste them Continually
With the TAT IN the pan. bat Do not turn
them. A properly fried egg - scarcely
dis'inEuishabie from a poached one. ex-
cept in favor A slice u onion or spriR
% parsley Is sometimes put Into TIE pan
and heated with the TAT % give favor %
the egg. also a little tsrragon vinegar.
EGGS. PEASANT STYLE
Put half a pint % rich mix Or cream
IN baking dish and when boiling hot
break IN carefully twelve esrs. add a
green sweet pepper cpt IN sfrirs 2 plpch
OF salt and cook ten mlngtess then st IN
The oven for about three msnstes. sntn
the eEEs are a golden color. but not hard.
Remove AZ once ard serve from zane
DISH
SCRAMBLED EGGS WITH CREAM {
AND MT sHRooMs
Beat 70 tes- eEss season WITH quarter
q teaspeonfui = salt and pinch ~ cay
eHre pepper Put a level searDo9nfu q
batter and t~o tabissroozfeis - cream
IN fr71ug rsu and vhea ths hstter -
uelted posr u me beaten exzs sa6 str
qcic<iy over The ere for several r-iaa.ss
tArn ada fen Mushrooms chopped and
frist few minutes IN e httie butter
EGGS A IA DAzIoLE
Butter darsole needs and sr7inklr wlfh
aneiy minced psrsieT. Break a. egg inso
each mould slT axle a lft.e aaif al
pepper oFs1 re top ard st sbs naenlss
IN par holding Hffss hot waiss Flaee
in The oven ard ceos lura shz exrn are
well zet- fhca i1-r Their est 81 hcs si-h
49, a c-rfai ~ ssasG. bsttoa uzat-earss
g 8 plnt - zfewef ard esseses tomato
puir- pcsr thls ai1-' fne exzs ard ssr4e