Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-05-19
The Home Table in May.

The Home Table in May.
Eggs are abundant, and consequently
cheap, and should be used in as many
ways as possible for the next two or
three months. At twenty-five cents a
dozen, eggs are cheaper than the better
cuts of meat, and when the labor of
preparation is taken into account, they
are less expensive than the cheaper cuts,
especially this year when all meats are
high in price.
There is one fundamental principle
to remember when cooking eggs by
themselves, or in cakes and buildings of
which they are leading ingredient, and
that is, that the best results are reached
by moderate heat for longer period
than by great heat for short time.
The fuel and nutritive values of a
pound of eggs are higher than those of
most varieties of fish, and about the
same as veal. The cost of eggs at this
season will average about the same as
veal outlets and halibut, and the amount
of waste will be considerably less.
There are many means by which the
customary ways of serving eggs, boiled,
scrambled, etc., can be varied. Instead
of cooking en- coquille break the shells,
turn the contents into buttered cups,
and bake or steam in the oven. The
small brown Japanese dishes are useful
here, and the eggs should be served in
them.
A variation of this is to use a hollow
ed tomato in place of a dish, and bake
the egg in it. Just now, of course, to-
matoes are expensive, but this is worth
remembering later in the season. An
other plan is to make case from bread.
which may be round, oval, diamond
shaped, or square. After trying one it
is easy to get them just the right size to
hold an egg. Dip the edges in melted
butter, sprinkle little cheese, if new
flavor is wanted, or chopped ham in the
case before putting in the egg. This
really will be eggs on toast, but the
change in form will make it more at
tractive to many.
Put bit of chopped onion in the but
ter before scrambling eggs, or sprinkle
little chopped chiveS over them before
serving, for another variety.
At seventy-five cents bunch aspara-
gus is a luxury, but at twenty-five cents
it may be used sparingly, and freely
when it reaches the two-for-a-quarter
stage. To be sure, there are punches OF
different sizes. Choose that which is
not too fully grown; short stalks, partly
green. on which the buds have not
separated, are most desirable. The large
buds are better than the smaller ones.
1t is unfortunate that we are all so eager
for quantity rather than quality that the
growers must meet our demands and let
the asparagus plant waste its strength in
growing several inches of stalk, which is
useless.
There are two inches or more of each
stalk which would never cook tender,
and which better be removed before the
edible portion is cooked, as this part is
likely to be strong or bitter in flavor.
Asparagus, even if slightly wilted, can
be improved by breaking off the tough
ends, washing and putting the stalks up
right i'm water for few hours. Then
put it in boiling water and cook until
tender. Often it is better to divide the
stalks and cook the lower portion for
while before adding the tips, since they
are more tender.
Before asparagus is cheap enough to
warrant using it, thrifty housewives
often use the canned, but this is more
satisfactory for the cream of asparagus
soup than for other purposes.
A small bunch will be ample to garnish
an omelet, and the eggs and asparagus
are very satisfactory breakfast dish.
Dreamed asparagus may be served in
bread cases like those suggested for the
baked eggs, OFT rolls may be followed out
and filled with the creamed vegetable.
Asparagus on toast, dressed with melt
ed butter, is preferred by many to the
stalks covered with cream sauce.
When the tips are reserved for garnish,
the remainder of the stalk may be cooked
and the tender portion rubbed through
strainer for cream soup.
Here is one way of evening up things.
Two calves hearts, costing five cents
each, weighed pound and half after
trimming, thus furnishing considerable
clear meat for a small sum. These were
stuffed, the open ends sewed together,
and steamed until tender, then they were
Drowned quickly under the gas flame,
and served with white sauce, asparagus,
and toast. The cost of both the hearts
and the asparagus would not exceed the
average price of a pound and half OF
veal outlets.
When the strawberries come, the price
of sugar often advances. Though the
strawberries themselves are not eaten
for solid nutriment, the sugar and cream
commonly served with them are sub
stantial foods. The finest berries may
be served al naturel without the removal
of the bulls. Few people use real in
telligence about washing Strawberries.
Some say never wash them, forgetting
the many hands which they may have
passed through, and the long distances
and clouds of dust through which they
often travel. If they have come from
our own garden, they may not need
washing, and using the stem as handle,
the berry may be dipped in powdered
sugar lust as it is eaten. Often the ber-
ries are hulled, put in a colander, and
water from the faucet allowed to run
over them; the force of the water extracts
the Juice from the hulled berry and any
sand there may be is liable to be left
with the lower layer of fruit.
Rather have a pan of water and put in
a few berries at a time, rinsing each
slightly. as it is taken up to remove the
hull. The berries float and the sand
will settle to the bottom of the pan, and
as the hull is not removed until the berry
is lifted from the water, no juice can be
lost. A gentle shake as the berry is re-
moved from the water disposes of the
superfluous moisture.
- -. tn fyvn n
more boxes at one time and select the
best to serve whole, and use the smaller
or imperfect ones for dishes in which the
juice only is required.
1t always seems pity to mash line
berries to get the juice for ice cream,
when so many that come to us are in
ferior in appearance, but are of good
flavor and would answer for juice alone.
Such strawberry juice has other posi-
bilities besides ice cream and Sherbets.
1t may be used to dilute the heavy
cream before whipping for filling for
layer cakes or cream puffs, or for many
gelatin desserts, or to cook with tapioca
or rice.
There is no way of serving strawber-
ries so popular as the strawberry short
cake and many varieties of this are
possible. 1t is misnomer to give the
name shortcake to a strawberry layer
cake made from sponge cake; let that be
called simply strawberry cake.
The shortcake foundation is rich
dough, made light with baking powder
or soda with cream of tartar or sour
cream; for "shortness" it should be
about halfway between quick biscuits
and pie crust. The individual shOrtcake