The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-10-03

l t'"hlHE lNEPlU'I.
How 10 Cook Eggs.
The white ~ egg ~ almost entirely
pure ulburIpu. i suhstauce which In
quickly cuu-ulnted toy heat and tough.
ened 10y prIiuugpd couking Albumen
| IL the prutpid part uf animal foods and
when hardened Toy cooking Is rendered
much less easy oi digestion. u n
/ probable that eggs and meat cooked as
| carefully NJ may Ue are less readily
acted upon by the gastric juices than
/ either would he m the uncoOked state.
/ Albumen coagulates at very moder-
ate temperature. only little higher
than 100 degrees. and AT less than
simmering point. $50 degrees, II Is
| hard. Boiling makes II tough and In
digestible; hence II can READILY be
seen that eggs should never De boiled
II 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 digestibe:
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 100 degrees. Put
In eggs with a spoon. cover and let
stand over fire for six to eight min
utes II 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 IT'S
degrees.
Nothing is more tempting for break
fast than light. fluffy omelet. so
tender that 1t almost vanisbes at a
touch. The secret of a good omelet
is to beat much air into the eggs and
then apply 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. NV
favorite recipe for an omelet, which
may be served with tomato. cheese or
oyster sauce, is as follows:
Plain Opelet
-Four eggs, half teaspoonfui Of salt,
few grains of pepper. four table
spoonfuls of water and one tablespoon
full of butter. Separate yolks from
whites. Beat yolks in 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 II may be raised
to brown the bottom. When well
pulled 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 ana 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 a baked
custard! II 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. 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 to brown q
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.
lie the temperature and prevent the
rustaTu DollinS.
Baked Custard.
Four cups of scalded milk. Eve eggs,
'ne- half cup Of sugar. one-quarter tea
OF salt and little grated nut.
neg. 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-
lie with nutmeg. set In a pan Of hot
water and bake 10 a slow oven until
'ustard Is firm. Remove from pan
hot water aud set In cold.
stews and Soups.
A few pounds of the clod or forearm
ire excellent for a stew. Cut the meat
nto small pieces for serving. Plunge
nto rapidly boiling water. set the ket-
lie over the simmering burner or
cry low fire where IL will not boil
gain and cook slowly until meat Is
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
uantity Of water, and some OF the
uice aud favor are in the liquid. Meat
boiled In large quantity Of water
y plunging the piece into the boiling
yater and allowing A M hOil three ar