Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1910-02-24

of salt has been added. Keep boiling
rapidly until the macaroni can be
crushed between the thumb and finger;
drain and pour over it quantity OF
cold water to keep the pieces from
sticking together.
] How to Cook Eggs.
The white Of egg is almost entirely
| pure albumen, a substance which is
! quickly coagulated by heat and tough
! ened by prolonged cooking. Albumen
| is the proteid part of animal foods and
when hardened by cooking is rendered
much less easy of digestion. 1t 10
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 at very moder-
ate temperature, only Il little higher
than 100 degrees, and at less than
simmering point, $50 degrees, it is
hard Boiling makes 1t tough and in
digestible; hence it can readily be
seen that eggs should never be boiled
il their digestibillty is to be retained
in even a moderate degree. The term
soft boiled" or hard boiled" should
never be applied to eggs; rather, soft
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, and
when it is followed even the hard egg,
cooked until it's yolk can be grated.
t>oF lknactil,la.
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
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 a temperature OF It's
degrees.
Nothing is more tempting for break
I fast than light, fluffy omelet, SO
: tender that il almost vanishes at a
touch. The secret of a good omelet
is to beat much air into the eggs and
u then apply a 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 OmeIet.
| -Four eggs, half teaspoonful of salt,
| few grains of pepper, four table
| spoonfuls of water and one tablespoon
| full of butter. Separate yoiks from
| whites Beat yolks in bowl will
| a Dover beater until thick; add salt
| pepper and water. Beat whites unit
| stiff, cutting and folding the yolks into
! them until the mixture Is blended
| Melt butter in omelet pan, and wher
| moderately hot turn in mixture, spreat
evenly, place on range where it will
cook slowly-about twelve minutes
Keep the temperature low until TIL,
| last minute, when 1t may be raised
Il to brown the bottom When wei
II pulled put pan In moderate oven t.
II cook the top-that is, until omelet Il
T firm to the touch. Grease, cross tn,
| top and fold. Serve ut once.
| Cheese Custard.
Half cup of cheese. three eggs, tw,
cups of milk. salt and pepper ant
slices of buttered bread. Beat eggs
adding salt, pepper, milk and CRATE,
cheese. Then pour over slices of but
tered bread and bake in moderate over
Y following method of baking custard.
What simple dessert is a bake
cnstard! 1t is n favorite with almos
every person when baked until firm
20. e. with no indications of waterines.
nd And yet, possibly because it is so sin
alf pie, 1t very often appears more Xix
Use curds and whey than the article whic
the name implies.
'se The secret of success Is in the metl
as cd of cooking. The oven should
of moderate, only hot enough to brown
res piece Of white paper in twenty mil
yc- utes, and the dish containing the GU
on tard should be set in pan of hot WI
'es ter on SeVeral ToluS OF paper TO equa
lie the temperature and prevent tt
Try custard boiling.
III Baked Custard.
loh Four cups of scalded milk, FIVE egg
llA one-half cup of sugar one-quarter tie
'oe spoonful of salt and little grated NJ
meg. Beat eggs, add sugar and 81
and pour on slowly the scalded mil
mi, Pour into buttered baking dish or In
ad- Individual buttered baking cups, spri
:er, kle with nutmeg, set in a pan of b
ep- water and bake In slow oven un
)ne custard is firm. Remove from pi
DE containing hot water and set in cold
rec ssews and Soups.
ait. A few pounds of the cIod or forear
eeu are excellent for stew. Cut the me
IN into small pieces for serving. Plum
s.,t<> Hni1s No II