The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1910-02-19

cooked until It's yolk can be grated.
will be found perfectly digestibe:
Soft Cooked Egg.
Allow one pint OF water for two
eggs Heat In double boiler until wa
ter In the outside part or utensiI is
boiling. Temperature OF water in in
ner vessel will be no degrees put
In eggs with spoon. cover and let
stand over tre for six 10 eight min
utes IL 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 10 back or range
where waier Will not boil again. Eggs
perfectly cooked should be placed and
kept In water M a temperature OF l15
degrees.
Nothing Is more tempting for break
fast than n light. FUZZY omelet. so
tender that II almost vanishes AT
touch. The secret OF good omelet
Is 10 beat much air into the eggs and
then apply "A moderate temperature In
cooking that the albumen may not be
toughened. The air In the eggs viii
expand by the heat and be retained by
the albumen as II is hardened. N.Y.
favorite recipe for an omelet, which
may be served with tomato, cheese or
oyster sauce, is as follows:
Plain omelet.
-Four eggs. half teaspoonful or salt,
n few grains OF pepper. four table
spoonfuls OF water and one tablespoon.
full OF butter. Separate yolks from
whites Beat yolks In n 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 IL will |
cook slowly-about twelve minutes.
Keep the temperature low until the
last minute. when II may be raised
to brown the bottom. when well
puffed 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 ut 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 a simple dessert is baked
custard, IL Is a favorite with almost
every person when baked until firm.
with no indications OF waterlness.
And yet. possibly because II is so sim
pie. II 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 10 brown a
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 70 equal
lie the temperature and prevent the
rustard boiling.
Baked custard.
Four cups OF scalded milk, ave eggs.
Dne-half cup OF sugar. one-quarter tea
spoonful OF salt and little grated nut.
meg. Beat eggs. add sugar and salt
Ind pour on slowly the scalded milk.
Pour into buttered baking dish or into
Individual buttered baking cups. sprin-
tle with nutmeg. set In n pan OF hot
water and bake In n slow oven until
.ustard Is firm. Remove from pan
hot water and set In cold.
stews and Soups.
A few pounds OF the clod or forearm
ire excellent for stew. Cut the meat
nto small pieces for serving. Plunge
nto rapidly boiling water. set the ket :.
le over the simmering burner or
cry low fire where Il will not boil J
gain and cook slowly until meat IN
ender. Salt and pepper may be added :
fter the meat has been scared. and as
he water boils away more should be-
dded. Meat thus cooked In a small
Iuantity Of water. and some Of tho
uice and flavor are In the liquid Meat
; boiled In n large quantity OF water
y plunging the piece into the boiling
gater and allowing II 20 boil three or :
our minutes. This closes the cut mus =
les. hardens the outside and keeps the !,
uices In the meat
Ia making soup the method is exact
, opposite. The meat Is cut into small
ieces-a shank or shin Is best for
oupmaking- into cold water and :
alt added at once. This win draw out
be juices Of the meat into the liquid. 2
he water shoulA not be allowed TO
oil throughout the entire time OF
boxing. III vegetables are uaed. thar u