The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-03-01

If, for example, we attempt to pho
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 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 very moder-
ate temperature, only little higher
than 100 degrees, and at less than
simmering point, $50 degrees, it ls
hard. Boiling makes it tough and in
digestible; hence 1t can readily be
seen that eggs should never be boiled
If 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 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 utensil is
boiling. Temperature of water In in
ner vessel will be $50 degrees. Put
In eggs with a 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 175
degrees.
Nothing is more tempting for break
fast than light, fuzzy omelet, SO
tender that it almost vanishes at q
touch. The secret of a good omelet
is to 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 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 a bowl with
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 1t will
cook slowly-about twelve minutes.
Keep the temperature low until the
last minute, when it may be raised
to brown the bottom. When well
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 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 a baked
custard! 1t is a favorite 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 a
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 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-
kle with nutmeg, set in a pan Of hot
water and bake in a 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 Tor serving. PIunge
into rapidly boiling water, set the ket-
tie over tine simmering burner or a
very low fire where it 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 |
the water boils away more should be |
added Meat / thus cooked in a small |
quantity of water, and some OF the |
juice and flavor are in the liquid. Meat |
Is boiled in a large quantity Of water |
by plunging the piece into the boiling |
water and allowing 1t to boil three or
four minutes. This closes the cut mus
cles, hardens the outside and keeps the
juices in the meat.
In making soup the method is exact
" opposite. The meat is cut into small
pieces-a shank or shin is best for
into cold water and
salt added at once. This win draw out /
the juices of the meat into the liquid.
The water should not be allowed to |
boil throughout the entire time OF
cooking. If vegetables are used, they
should mot be added until the last hour