Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-03-07
Some New Dishes with Eggs.

in tumbler and poured artificial gastric
Juice over them. After three days haC
passed the fried egg was not nearly
digested, and it took less than half the
time for the poached egg to digest.
The yOlks should be beaten until they
are thick and lemon-colOred, and the ad
dition of tablespoonful of cold watel
will make them light and foamy. Bea'
the whites till SO stiff and dry that they
fly from the beater like foam.
In making an omelet, always use hot
water; it makes it far more tender thar
milk. The right quantity to allow fol
each egg used is a tablespoonful Of
liquid.
After the eggs are beaten separately
with the amount of liquid added to thu
yolks for an omelet, cut and fold in the
whites. Have the pan well covered with
butter to prevent the mixture sticking
Spread the omelet out evenly with 9
shake of the pan, and set it on part OF
the stove where it will cook slowly
While it is still soft on top begin to fold
in the middle, using for the purpose
timber, broad. bladed palette knife to
turn it over. The inside will be a fine
puffy, creamy mass; the top and bottom
the delicately Drowned surface which
rested on the bottom of the pan. II
should be turned out carefully on a hot
platter and sent Immediately to the
table. There are many ways of making
plain omelet still more appetizing by
placing on it before folding over to
serve, a few spOonfuls of stewed peas OF
minced meat that has been heated up
Pour around it hot sauce-tomato OF
mushroom.
The omelet provides a delicious way
in which to use up many little bits Of
cleft overs" If sweet omelet is de-
sired, slice up fresh fruit in season
peaches are delicious served in the fold:
of the omelet with sprinkling of sugar
Small fruits are also nice, and sliced to-
matoes.
For poached eggs the water should
boil gently and be deep enough to cover
the eggs; drop each one in from saucer
The water should be sailed. AS soon al
a film settles over each, showing the
yolk through in delicate pink, lift it on
to slice of hot buttered toast with 9
skinner.
A dainty way to serve eggs for break
fast, tea or luncheon is to take round
slices of bread, toast them slightly, but
ter and dip the edges all round in hot
water. On each round spread the white
of an egg whipped stiffly with speck
of salt. Make depression in the center
and set in the yOlk of the egg; place the
toast in the oven just long enough fol
the yolk to set and the white to become
a trife brown. Send to table on small
hot platters, garnished with sprigs OF
parsley.
Eggs are never separated, and only
slightly beaten for custards. In boiling
a custard, care should be taken that il
does not curdle. 1t should be removed
from the fire as soon as it begins to
thicken and poured through the strainer
in the bowl. But if it should curdle
through moments neglect, do not
throw it away, but strain into bowl
and beat up rapidly. It will become
smooth again, but not quite so thick.
Curdled custard makes good ice cream.
In using the whites of eggs sometimes
you cannot Immediately find use for
the leftover yolks; these will keep until
you can find a use for them if they are
placed in a glass of cold water. They
will remain fresh for several days. On
the other hand, you may want to use the
yolks for garnishing and the like; in
that case separate the whites carefully
from the yolks and drop them into boil
ing hot water, cooking slowly until they
are hard-boiled-ten minutes. The
whites of eggs if kept for more than an
hour or 80, will not be available to whip
up frothily. They should be put in a
cold place the minute they are opened.
SOUP EGGBALLs.
These are delicious to serve with soup.
Mash the yolks of two hard-boiled eggs
with an equal quantity of freshly mash
cd and seasoned potatoes; mix with the
yolk of raw egg. Roll in flour, making
little balls the size of cherries and drop
into the skinner for moment in boil
ing hot water. Serve in the soup.
EGGS IN REMoULADE.
Cut open carefully lengthwise hard
boiled eggs and take out the yolks.
Chop eight clams-this quantity to be
used with as many yolks. Add cupful
of cooked mushrooms, a parbOiled stalk
of celery, and seasoning Of salt, pepper
and walnut of melted butter blended
with teaspoonful of flour and a cupful
Of rich cream. Stir together over the
fire until the sauce is slightly thickened.
Lay the whites of the eggs on a platter,
concave sides up, sprinkle with finely
rolled bread or cracker crumbs, and set
in the oven to keep warm while rebeat-
ing the yolks in the sauce. When hot,
replace the yolks in the centers of the
whites and pour over the sauce.
ROLLED EGGS ON ROUNDS OF RICE.
Mold boiled rice in pound baking
powder cans previously wetted in cold
water. When cold, turn out and cut in
thin slices, spread with butter, and set
in hot oven until crispy brown. Break
the eggs in fiat dish separately, as for
poaching, and set in the oven until they
ire firm. Sprinkle with salt and pepper
md little catsup or the juice of sour
orange. Cut the eggs apart with a
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off all the ragged edge; lay each on
rice round and serve at once.
POACHED EGGS IN WHITE STOCK.
Dilute cupful of white stock with
1alf cupful of hot water, and bring to
/ boiling point. Drop in the eggs
from cup, and cook until
The whites are set and a film forms over
he yolk. After the desired number of
Eggs are cooked, thicken to the con-
'istency of cream the stock they were
coached in, with -four. The eggs are
ZACH served on rounds of buttered toast
With the sauce poured around.
RICE PYRAMID WITH EGGS.
To one cupful of hot boiled rice add
,upful of well.seasoned tomato sauce,
lalf a cupful of chopped celery and a
tablespoonful of grated cheese. Heat
through thoroughly and pile up in the
enter of a fiat dish with fried eggs
rranged around it. These should be
ried in butter and seasoned with salt
nd pepper.
EGGS A LA CREOLE.
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