The Norfolk weekly news-journal. (Norfolk, Neb.) 1900-19??, 1910-06-10
now 20 Cook Eaas.

is the protcid part OF animal foods and
when hardened by cooking is rendered
much less easy OF digestion. II -
probable that eggs and meat cooked IA
carefully rs may be are less readily
acted upon 10y the gastric juices than
either would he In the uncookcd state.
Albumcn Coagulntcs at very modcr'
ate temperature, only Il little higher
than 100 degrees, and nj less than
simmering point, $50 degrees, II is
hard Boiling makes II tough and In
digestible hence 1t can readily be
seen that eggs should never be boiled
II their digcstlbility Is to he retained
I'm even moderate degree. The term
soft boiled" or hard boiled" should
never be applied to eggs; rather, soft
cooked" aud hard cooked" would bet.
ter be used The custom OF boiling
eggs three minutes is an unwise one
to follow. This is the scientific meth
cd for cooking eggs in the shells, aud
when II is followed even the hard egg,
cooked until its yolk can be grated.
will be found perfectly digestible:
Soft Cooked Egg
Allow one pint OF water for two
eggs. Heat in double boiler until wa
ter in the outside part of utensil is
boiling. Temperature OF water In in
ncr vessel will be $50 degrees Put
in eggs with spoon, cover and let
stand over fire for six to eight min
utes If liked soft cooked, thirty min
utcs for hard cooked. The same re-
suit may be obtained 10y having water
boiling in saucepan. slip in eggs and
remove saucepan TO back of range
where water will not boil again. Eggs
perfectly cooked should be placed and
kept in water mt a temperature of 40
degrees
Nothing is more tempting for break
fast than light. fluffy omelet, so
tender that IT almost vanishes at a
touch. The secret of a good omelet
is to beat much air into the eggs and
then apply n moderate temperature in
cooking that the albumen may not be
toughened. The air in the eggs will
expand by the heat and be retained by
the albumen as 1t is hardened. My
favorite recipe for an omelet, which
may be served with tomato, cheese or
oyster sauce, is as follows:
Plain Omelet.
Four eggs, half teaspoonful of salt,
a few grains of pepper, four table
spoonfuls of water and one tablespoon
full of butter. Separate yolks from
whites. Beat yoks in a bowl with
a Dover beater until thick; add salt,
pepper and water. Beat whites until
stiff, cutting and folding the yOlks into
them until the mixture is blended
Melt butter in omelet pan. and when
moderately hot turn in mixture, spread
evenly, place on range where it will
cook slowy-about twelve minutes
Keep the temperature low until the
last minute, when it may be raised
TO brown the bottom. When well
pulled put pan in a moderate oven to
cook the top-that is, until omelet i5
firm to the touch. Grease. cross the
top and fold. Serve at once.
Cheese Custard.
Half cup of cheese. three eggs. two
cups of milk. salt ana pepper and
slices of buttered bread. Beat eggs.
adding salt. pepper. milk and grated
cheese. Then pour over slices of but
tered bread and bake in moderate oven,
49, '"S ''.'''ou VI p"Nihs 'ustaru'
n"t Simple dessert IS baked
ovarv nersor uho,, hoI.od ,,n,,I ar,,,
with no Indications of u,oto-i,as,,
And vet nos.ihIr honouso I, t. 90 ,i,,,
nIo If varv ofton onnoors ,,,oro IT,,
curds and wphoy tbon tha a.,iaIo ,,,ti"t,
the nomo imnlies
The sacrot ~ srocos, 60 T., ,no ,.,,
cd of cool;inc rho o,,on Should -,
moderate orv hot onouch 70 hrnurr
rioce of v,bito r,,o, ir +,,.o,,.,.
rtns and tho dish containin,, ti,o a,,,
tord sbould lao so, T., - non 20 ha. 49,,
fer ON several fords of nonor 10 oo,aI
.ze the tnmnar,rure ond ,ro,.o,t ,,,,
.rstord hoi,ino
o ouS'"ra'
IouI cups Ol S'alupu MIX, DVe eggs.