The Washington herald., 1909-07-31
EGG AT IT'S VERY BEST.
Cookery that One VIII Not Find in
Her Book OF Recipes.

Her Book OF Recipes.
From the New York Pest
When the professors OF hygiene are not
announcing new food values IN corn
husks or pineapple rinds. they are upset
ting old theories. The ban has now fallen
upon raw eggs. We are Informed that
they are less easily digested in an un-
cooked state than when boiled or poach-
ed. Thus one OF the stand-bys OF the
athlete in training or the convalescing IN
valid goes by the board. This viii shock
many persons who for years had gone on
feeling an immediate acquisition OF
strength the moment they had braced
themselves by downing the white and
yellow mess II recalls. too, the oarsman
who used 10 take an egg in sherry before
entering a race. lie insisted that i
! strengthened him greatly. and was re-
! sponsible for his victories. being taken
aback when doctor .old him that while
the sherry might stimulate him. he might
as well carry the egg in his pocket. as it
/ could not possibly affect his muscles for
an hour or two.
/ There IS no doubt that eggs produce a
/ feeling OF repletion more quickly than
most foods, hence some rather tall claims
! for them. Their greatest nutritive value
/ is obtained when they are cooked lightly
/ In most households they are served boiled
or fried with an Omelet semi-occasionaI-
/ y, and yet there are many alluring ways
! Of preparing them. Here are some reel
pes not in cook books, but tried and pro-
! nounced worthy;
Eggs with Pimentos.
Pimentos are sweet Spanish peppers
/ and come IN cans. Drain OF all LIQUID
place peppers in bowl. and let stream OF
cold water run. Fit peppers into cups
| and into each drop an egg with butter
salt and & little pepper OF paprika. Set
/ the cups in the oven and bake until the
| eggs are OF medium consistency. Serve
in same cups. The pepper win impart a
DELICIOUS flavor to the egg.
Eggs n la SvensINa.
A dish that VIII not distress the stom-
ach Of the veriest invalid is made after
/ this fashion: Have thin slices OF bread
/ toasted and buttered- Separate white
I from a yolk. ado few grains OF salt 10
the white. and whip. Four this over one
J slice Of toast. make a hollow in the CEN
ter, and put in the yolk. AS many slices
as desired may be treated IN this way.
4 When all are ready place in oven and
I leave just long enough for yolks TO heat
well and the whites 10 brown slightly
! Serve on a hot platter and garnish with
/ peppergrass or cress
OmeIette with Herbs.
Chop finely together peppergrass and
cress. spinach. dandelion green's. parsley
/ sprigs. or almost any herbs. After the
eggs for the omelet are beaten well with
milk. salt. and a dash OF pepper. add the
! greens and pour into a hot pan. Put the
I pan back at once where the omelet viii
/ cook slowly. and when IL is doubled over
let there be a generous sprinlzling OF
/ herbs inside
Love Apple Eggs.
/ Halve six medium-sized smooth toYua-
| tees. and after taking out most OF the
/ pulp put them to bake in a well-buttered
pan. Beat four eggs with a tablespoons
/ fUl c. cream and pepper and salt season.
Ing. Put this IN a saucepan with the to-
mato pulp and a teaspoonful OF butter.
/ Cook this until ii thckens. stirring all thel
I Time 10 insure smoothness. Toast bread,
and when the tomatoes are cooked place
one piece on each slice and pour in the
/ egg mixture. Serve with parsley sprlgs. |
When making aprons the pockets wiz
not tear II strip OF the straight goods