Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-04-04

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probable that eggs and meat cooked as
carefully as may be are less readily
acted upon by the gastric juices than
either would be in the uncooked state.
Albumen coagulates Mt very moder-
ate temperature, only little higher
than 100 degrees, and at less than
simmering point, $50 degrees. 1t Is
hard. Boiling makes 1t tough and IN
direstible: hence it can readily be
seen that eggs should never be boiled
if their digestibility is to be retained
in even a moderate degree. Inc term
soft boiled" or .hard boiled should
never be applied to eggs: rather. sort
cooked" and "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. ana
when it 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 utensii IS
boiling. Temperature Of water in In
ner 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
utes for hard cooked. The same re-
suit may be obtained by 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 at temperature of 175
degrees.
Nothing is more tempting for break
fast than light, fluffy omelet, so
tender that it almost vanishes at a
touch. The secret of good omelet
is to beat much air into the eggs and
then apply 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 it Is hardened. My
favorite recipe for an omelet, which
may be served with tomato, cheese or
oyster sauce, is as follows:
Plain omeIet.
-Four eggs. half teaspoonful OF salt,
few grains of pepper. four table
spoonfuls of water and one tablespoon
full OF butter. Separate yolks from
whites. Beat yolks in bowl with
a Dover beaten 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 slowly-about twelve minutes.
Keep the temperature low until the
last minute, when 1t may be raised
to brown the bottom. When well
pulled put pan In moderate oven to
cook the top-that is, until omelet is
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 and 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,
following method Of baking custard.
What simple dessert is baked
custard! 1t is a favorite with almost
every person when baked until firm,
| with no indications Of watefiness.
And yet, possibly because it is 80 sim
pie, it very often appears more like
! curds and whey than the article which
the name implies.
| The secret of success is in the meth
cd Of cooking. The oven should be
moderate, only hot enough to brown q
piece of white paper in twenty min.
| utes, and the dish containing the Gus.
| tard should be set In a pan of hot wa
ter on several folds Of paper to equal.
ize the temperature and prevent the
custard boiling.
| Baked Custard.
| Four cups of scalded milk, five eggs
| one-half cup OF sugar. one Quarter tea.
! spoonful of salt and little grated nut
meg. Beat eggs, add sugar and salt
and pour on slowly the scalded milk
Pour into buttered baking dish or into
individual buttered baking cups. sprin