The Saint Paul globe., 1905-01-08

cover the saucepan tightly with the lid,
and move it back on the stove where the
heat will keep it just below the boiling
point, Let it stand thus Tor five min
3utes and the steaming process will result
in a soft yolk and a white set but not
hard. The second way calls for cold wa
ter and a brisk but mo too hot fire. Lay
the egg in the cold water and when the
latter begins to boil the egg should DE
done.
For peaching an egg, use either a cup
or poaching jar, which can be secured
at any house furnishing shop. The lat
ter holds one egg and is supplied with
snug fitting lid. If the jar is used, grease
1t lightly with fresh butter and break the
egg into 1t; cover and set it In small
sauce pan with enough boiling water to
reach at least half way up the outside OF
the jar. When set, sprinkle lightly with
salt and pepper. Serve 1t In the jar, set
on plate together with dainty pieces of
golden brown toast.
Clam Broth-For every dozen clans al
low one pint of water, a dash of celery
seed, dash of pepper, half an onion, one
bay leaf and tablespoonful of butter
Scour the shells of the CLAIMS and rinse
thoroughly in cold water. Lay them in
a soup kettle and cover with pint of wa
ter. Place them over quick fire and the
| moment they come to a boil remove them
from the heat. Take each clam from its
shell, being careful not to lose any of the
liquor. Chop the CLAIMS and return them
| to the kettle with the juice, bay leaf,
| celery seed and onion. Cover and simmer
for half an hour. Skim and strain. Add
| the butter; heat to serve
| Fresh cod is considered especially
| nutritious and is easily prepared. Boil
| half a pound of the fish and pick it apart
| in large flakes. Rub half tablespoonful
| OF butter into the same quantity of flour
| in granite iron pan. Add small cup
of milk and stir until it begins to boil.
| Then add a dash of salt and pepper and
/ the faxed fish, Stand this pan in a Sec
ond receptacle filed with hot water until
the fish is thorougfly heated. Serve in
| ramallin dishes or paper cases. To vary
1 this. Very nutritious dish, add the yolks
OF tive eggs with the fish and seasoning,
or turn the creamed fish into a tiny bak-
ing dish, cover. with bread crumbs and
brown quickly in the oven. Minced
chicken may be served in the same way,
and next to fricassee. it is the best meth
/ cd of serving poultry
| A delicate stew of lamb is also desir-
| able for the invalid who has commenced
to take solid food. 1t should be simmered
| gently and thoroughly and served with a
| delicate white sauce garnished with
/ parsley.
When beefsteak is ordered for the
patient it should be cooked with infinite
| care. If the cook has no facilities for en-
/ ploying a broiler, then she must substi-
tute what it is known as pan broil
| Place a castircn skillet over the fire un-
| til it is piping hot. Rub it lightly with q
| piece of suet and layson the steak. Wher
it is scared on one side turn quickly ano
scar on the other. continuing this process
until the meat is done. Five or six min
utes will be sufficient to cook a steak a
] trifle over an inch in thickness. Do moi
! allow it to lie on one side for any length
| OF time, because the fat will begin to melt
| and the steak viii be fried. not broiled
Calves Foot Jelly-Wash and clear
| thoroughly two caf's feet. Cover will
cold water, bring to a boil and skim care
fully. Then add delicate flavoring Of
onion, carrot, parsley, celery seed and hal
a dozen white peppercorns. Cover ant
put the pot on the back of the stove tt
simmer very gently for six hours. Strain
4 through a fine sieve into porcelain o.
earthenware basin. When cold remov,
/ every particle of fat. Then put the jell,
into a fresh agate pan and when melted
add little wine if it is liked. Whisk int
it the white and shell of an egg and brins
to a boiling point, whislxing all the while
Simmer for ten minutes and straii
4 through flannel jelly bag until clear.