The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1910-04-22
spoonful Of capers. Brown flour and
butter separate. then combine and add

Dutler separate, then combine and add
salt and pepper. Cook tomatoes with
slice Of onion for few minutes, then
remove onion and add juice gradually
to butter and -four. Cook thoroughly,
then add capers.
The macaroni should be broken in
inch pieces and cooked in quart of
boiling water to which tablespoonful
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, q substance which is
quickly coagulated by heat and tough
ened by prolonged cooking. Aibumen
is the proteid part of animal foods and
when hardened by cooking is rendered
much less easy Of digestion. 1t is
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 a very meder-
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
digestible; hence it can readily be
seen that eggs should never be boiled
il their digestibility 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 1t is followed even the hard egg,
cooked until it's yolk can be grated,
wiN be found perfectly esligestible:
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 1S0 degrees. Put
I'm 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 I'm water at temperature Of lie
degrees.
Nothing is more tempting for break
fast than a light, fluffy omelet, SC
tender that it almost vanishes at q
touch. The secret of a good omele,
is to beat much air dnto the eggs ant
then apply moderate temperature ii
cooking that the albumen may not bt
toughened. The air in the eggs viii
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 o.
oyster sauce, is as follows:
Cheese scustard.
Half scup of cheese, three eggs, tws
| cups of milk, salt and pepper anc
slices aof buttered shread. 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 a baket
custard. 1t is a favorite with almos
| every person when baked until firm
with no indications of wateriness
And yet, possibly because it is so sim
| pie, it very often appears more lik,
curds and whey than the article which
the name implies.
The secret of success is in the meth
cd Of cooking. The oven should b,
moderate, only hot enough to brown ;
piece Of white paper in twenty min
utes, and the dish containing the Gus
tard should be set in pan of hot wa
! ter on several folds of paper to equal
| ize the temperature and prevent tn,
custard boiling.
Baked custard.a
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 sal
and pour ON slowly the sealded milk
Pour into hs1ttered baking dish or int,
individual buttered baking cups, sprin
kle with nutmeg, set in a pan of no
water and bake in a slow oven unit
custard is firm. Remove from PAL
containing hot water and set in cold.
Stews and Soups.
A few pounds of the clod or forearm
are excellent for a stew. Cut the mea
into small pieces for serving. Plung,
into rapidly boiling water, set the ket
tie over the simmering burner or (;
very low fire where it will not bed
I again and cook slowly until meat il
tender. Salt and pepper may be addet
after the meat has been scared. and a.
The water boils away more should b,
| added. Meat i; thus cooked in a small
quantity of water, and some of th'
juice and flavor are in the liquid. Mea
is boiled in a large quantity of watel
by plunging the piece into the boiling
water and allowing it to boil three o.
i min o1O +ha