Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1910-03-05
How to Cook Eggs.

The white of egg is almost entirely
p"re albumcn, Il substance which is
quickly coagulatcd by heat and tough
cncd by prolonged cooking. .\lbumCn
IS the protcid 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 rs may be are less readily
acted upon by the gastric juices than
either would be in the uucookcd state.
Albumcn coagulatcS ut very moCcr-
ate temperature, only little higher
than 100 degrees, and at less than
simmcrin% point, $50 degrees, it is
hard. Boiling makes it tough and in
digestible; hence it can readily be
seen that eggs should never be boiled
If their digcStibility is to be retained
in even n 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 its yok can he grated,
will be found perfectly diEcstiblc:
Soft Cooked EGG.
Allow one pint of water for two
eggs. Heat in double boiler until wa
ter in the outside part of utcnsil is
boiling. Temperature of water in in
NO s,,t
In eggs with spoon. cover and let
stand over fire for six to eight min
utcs if liked soft cooked, thirty min
utcS 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 mt a temperature of 10
degrees.
Nothing is more tempting for break
fast than a light, fluffy omclct so
tender that ii almost vaniShcS ut a
touch. The secret Of good Omclet
is to beat much air into the eggs and
then apply Il moderate temperature in
toughcncd. The air in the eggs will
expand by the heat and be retained by
the albumcn as it is hardened. My
faVOritc recipe for an omclet, which
may be served with tomato cheese or
oyster sauce, is as follows:
Plain OmeIet
-Four eggs. half tcaSpoonful of salt
n few grains of pepper four table
SpoOnfulS of water and one tablespoon
full of butter. Separate yoIkS from
whites. Beat yolks in Il bowl with
a Dover beater until thick; add salt
pepper and water. Beat whites until
stiff, cutting and folding the yoIks into
them until the mixture is blended
Melt butter in omelct pan, and when
moderately hot turn in mixture spread
evenly, place on range where it will
cook SlowIy-about twelve minutes.
Keep the temperature low until the
last minute, when it may be raised
to brown the bottom When we'll
puffed put pan in a 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 buttercd 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 Il baked
CuStard! 1t IS a favorte with almost
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 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 u
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
izc the temperature and prevent the
custard boiling.
Baked Custard.
-Four cups of scaldcd milk, five eggs,
one-half cup of sugar, one quarter tea
spoonful of salt and a little grated nut
meg. Beat eggs, add sugar and salt
and pour on slowly the scaldcd milk.
Pour into buttercd baking dish or into
individual buttered baking cups, sprin-
kle with nutmeg, set in pan Of hot
water and bake in slow oven until
CuStard is firm. Remove from pan
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 meat
into small pieces for serving. Plunge
into rapidly boiling water, set the ket-
tie over tine simmering burner or a
very low fire where 1t will not boil
again and cook slowly until meat Is
tender Salt and pepper may be added
after the meat has been scared, and as
thp wafer bOilS AWAY more should hp