The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1911-11-03
NEW WAYS OF
COOKING EGGS
By a Famous English Cook
NRs. LILY HAxwoRrH WA


Mrs. LILY HAxWORrH WAL
LACE, the English cookery ex-
pert who is in this country giving her
American cousins some new culinary
hints, has the following TO say about
eggs:
zone Of the great troubles about
cooking Is that housewives are apt to
get into a rut. Especially IL this true
when cooking eggs. which are usually
boiled. fried or sometimes made into
omelets. But that f. about all. Now.
one OF the new ways Is to combine to-
matoes with eggs. For this delicious
dish cut three tomatoes I'm half cross
wise. season them and put them In a
baking pan with a little cold water.
Put them in the oven and let them
bake until tender. then scoop out the
centers with a teaspoon and nn with
scrambled eggs and cheese mixture.
ITO make the egg mixture put two
beaten eggs into a saucepan and add
to them two tablespoOnfuls OF cream.
two of grated cheese. a little onion
Juice. salt and pepper. To get the
onion juice peel an onion and run Il
Juice without the little humps Of IN
cooked onion This method applies
to all cookery where onion Is added
and the cooking is not long continued
Now put the eggs, onion Juice. cream
and cheese into & little saucepan.
scramble them together and then MI
the hollow crown from which you took
the tomato pulp. Decorate with parn-
ley. because II gives a pretty color COM
bination Of red. yellow and green.
Serve very hot as all eggs should be
served
A1ince omelet is recipe from the
same source as the eggs. Mrs. Wal
lace says: AS a matter Of fact there
are only TIVE varieties of omelet-ths
fluffy omelet for omelet souf1e, which
is commonly used for sweet onelet
desserts. and the plain omelet. which
will appeal more to the men. And.
seek to please In cooking. For the
mince omelet break the eggs into a
bowl. beat them lightly and add tn
blespoonful Of water to each egg used.
Season with salt and pepper and put in
tablespoonful of finely chopped
mint"
This is how Mrs. Wallace chops mint
parsley or any green herb. First wash
and dry by pressing in a cloth. Next
pick the leaves from the stalks. dis
carding the latter. Place the leaves
on q board and with a pointed French
knife. using the point a. a lever. chop
until nne enough to serve your pur-
pose. This is q quiet way OF chopping
and does the work. Some people make
a great deal OF noise about II, but II
is not always those who make the most
noise that do the most good
Having chopped the mint turn the
omeIet mixture into a perfectly clean
oneiet pan In which you have melted
two level tablespoonfuls OF butter.
Cook until just warm. then place under
the broiler OF the gas range. This VIII
4 take about three minutes altogether.
Fold together and serve at once.
Eggs Of Provence give another at
tractive egg dish For these Mrs. Wal
lace cooks In oil as many eggs as there
are persons to be served. each on a
slice Of toast or fried bread In the
meantime she prepares Mexican
sauce with which to cover the eggs.
In making this sauce she puts together
into a saucepan two tomatoes peeled
and cut up. two green peppers chopped
and having seeds removed. a little
chopped onion. salt and pepper. Cook
until thick and pour over eggs after
they are dished-