The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1909-03-04
Leonore Calvert Gives Re
cipes for Preparing Popu-
lar Dish.
EVEN IN BOILING
THEY'RE RUINED
MANY Varieties Of Omelets. All
of Which Are APP
petizing.

Gone forever, ALAS are the days when
eggs sold from y to Is cents a dozen
and when every housekeeper had al
ways large basket containing three
or four dozen Of them In her storeroom
10 produce at a moments notice. The
egg has recently, whether through the
fault of the hen, or the greediness OF
the packer. I do not know, become
numbered among the luxuries, and We
feel that we are getting a bargain
when we can purchase it for so or -
cents a dozen.
But eggs are cheaper than meat. even
At 40 cents a dozen, and during Lent
they form the piece de resistance at the
morning meal in many households. And
when they are properly cooked nothing
could be more delicious. but even in
boiling an egg there is an art.
Most OF us have undergone the ex-
perience of ordering soft-boiled eggs
which came in hard: and of ordering
lsrd-boiled eggs which came in soft
The only proper way TO boil eggs is the
following, used in many Of the hospi-
tals; Wash IN warm water; lay in boil
ing water ard remove the saucepan
promptly from the fire to the side of
the range where il will hold the heat
RGt cannot possibly boil Cover closely
and leave thus for eight minutes 1t
VIII be OF CustaTd-like consistency all
through, ana far more digestible than
soft
How to Scramble.
Scrambled eggs form another dish
@ften badly prepared Properly cooked.
they should be OF creamy consistency.
and not hard and tasteless. as found
usually. A good rule for them is as fol-
lows: Have a tablespoonful of butter
kissing hot in a frying-pan or chatting
dish Break six eggs into a bowl; add,
without breaking the eggs, two table
spoonfuls of cream or, If you have
none, Of milk n which half a teaspoon
full of cornstGrCh has been wet: add
pepper, salt and a little finely minced
parsley; turn all into the pan and stir
necessarily in all directions until
creamy. Turn out upon buttered toast
and serve before the mass hardens.
P0aChed eggs may be cooked either in
water or in milk In the former case
add a little vinegar TO the water in
which you cook the eggs, TO prevent the
whites from spreading. Breaking each
one into shallow cup about a quarter
of an hour before 1t is 10 be cooked is
also good plan.
Be sure the water is boiling and free
from specks- II you have no egg.
pnacher. use a clean frying pan. Fill
the range, slip the EGGS, one by one,
upon the surface. set carefully back
over the fire and boil gently three min
utes or until the whites are firm. Take
I'D on fat, perforated spoon. lay upon
rounds Of buttered toast, trim off
ragged edges and dust lightly with salt
and white pepper.
When eggs are poached in milk, pro-
coed as with those pOached IN water,
using boiling milk instead. When done
transfer to slices Of hot. buttered
toast, laid upon platter, and pour over
all a white sauce or plain drawn butter.
Omelets and Fried.
Fried eggs-Fry slices Of bacon quick
IS, take out Of the meat and keep II
hot; strain the fat that ran from them,
add n tablespoon Of lard, bring to a
boil and break into the pan as many
eggs as you need. Slip a spatula under
each. as soon as il is fairly set" and
reverse 1t dextrously II you Ike turn
ed" eggs. Serve on a hot platter with
the bacon. There are many, many diff
ferent sorts OF Omelets but all are
founded on the same general recipe TIC
make a plain Omelet beat six eggs wei
yOlks and whites together. Put two
tablespOOnfuls of butter into a frying
pan. When il is hot, pour in the beat
en- eggs. which have been seasoned with
salt and pepper with a fork draw tho
cooked egg from the outside OF the
pan TO the center. AS soon as II is al
thick, lift half Of the onhelet on 20 q
plate and turn the other half over II
~ should be turned while the center
IS still soft; the fire should not be too
hot and the omelet should be served al
once
To make a cheese omeIet add half 2
cupfui of grated Parmesan or dried and
grated American cheese to the egg mix
ture before cooking.
For d ham omelet have ready one
cupful Of cooked ham. very finely
minced Spread on half the Omelet and
fold the other part over 81.
Oyster Omelets.
IN making an oyster omelet lay one
cupful Of cooked oysters-they may bc
minced IL large-on half of the omele
and fry
Tomato Omelet-One-half cupfuI o.
stewed and strained tomatoes or fresl
tomatoes De eled and rubbed through
sieve. Spread on the outermOst half o
the omelet. sprinkle with salt and pep
per and fold.
Bread Omelet-Soak half a cupful o
bread crumbs I'm half cIpfUl OF mill
and mix with six well-beaten eggs be
fore cooking.
Ola Podrida Omelet-Make a roux o