The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-06-21
ACKNOWLEDGEMENTS.

the boiling point, eight minutes should
be allowed in the case of medium-sized
eggs, and ten minutes in the case of
larger ones These periods should
never be exceeded. AS soon as the
eggs are done drain them, dip them in
cold water and carefully shell them.
There, that's the way to hard-boil
eggs artistically; and you couldn't get
better hard-boiled egg in all Eu-
rope if you went to the finest hotel
and paid cents for the egg and IS
cents for the water.
You might expect that such a scrupu-
lous chef, in his world renowned book,
Guide TO Modern Cookery the wade
mecum of all other chefs, from the
elegant Gastaud of the Hotel Knicker-
booker to the Vatels of the dollar
table d'hotes of Broadway, would be
correspondingly minute in the ;2972
other recipes he furnishes; and your
expectation would be justified. But
surely, certain details may we'll be left
to the native skill and experience of
her who. as the king of chefs so dis
criminately remarked, rules the heart
and the stomach of 90,000,0 900 Amer
leans.
TODTHSOME DISHES.
Ignoring such delicacies as hors-
d'oeuvres of eggs and variations of
lapwings' eggs, as being unsatisfying
to hungry man or unattainable by the
average woman, suppose we glance
at
Lully eggs-Cook them in an omelet
pan, and cut them with a round fancy
cutter. Place each egg on a slice of
ham, cut to the same shape, and fried
in butter. Then place the egg and
the ham on toast similarly shaped and
of the same size. Arrange these
toothsome trinities around the DISH
and garnish the middle of it with ma
caroni combined with concassed-or
crushed-tomatoes stewed in butter
Mr.. Brown may Well remark that
Lully eggs are the good, old-fashion-
ed ham and eggs of which he has
time and time declared he is going
to order as much as he can eat. in the
Waldorf-Astoria, as soon as he gets
the $1000000 on which he is now shy
only 1899. 1856. But then they are ham
and eggs of a style that will carry for
a whole supper for a whole family,
with garnishes that are far from dear
at this season.
And Parmentier eggs
Bake some fine, big potatoes in the
oven. Open the shells and scoop out
the baked pulp. Rub it through a
sieve, and make a smooth PURGE of
it.
Half fill the potato shells with the
puree. break an egg into each. sprinkle
with cream, and cook in the oven.
Replace the section of baked shell re-
moved at first, and serve on napkin
"a warmed plate will do just as well.
Then there are omelets. For ex-
ample. omelet with spinach:
Stuff the omelet, made of three eggs,
with two tablespoonfuls of spinach
with cream. and surround it with
thread of cream sauce.
And Omelet a la Clamart:
stuff the omeIet with two table
spoonfuls of fresh peas. bound with
butter and combined with a portion
of the lettuce used in cooking them,
finely cut Roll and dish the omelet
and make an opening .lengthwise in
the center. which may be filled with
a tablespoonful of peas.
Take Omelet a Ia Provencale:
For this recipe olive oil or butter
should DE used. Rub the bottom Of
the pan lightly with a Glove of garlic.
Put in two tahlespoonfuls of oil. or
butter. and heat it until it smokes.
Throw into the oil a fine. peeled, press
ed and pipped tomato, cut into dice
and sprinkled with a pinch of bruised
parsley. Cook it quickly, tossing 1t
meanwhile. and add to it the three
beaten and seasoned eggs. Make the
omeIet in the usual way.