The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1912-02-10
~ HlEFLY FOR THE
EYES OF THE FEM.
@@ mime SEX 1900
Lesson on Eggs
Ev lane Elliuctorl


There arc certain parts of the Amer
lean continent where eggs are hard to
get at 10 cents a dozen-at the best 6
cents for about two ounces of food or
almost SO cents d pound-and even
at that price the eggs obtained are
ANYTHING but strictly fresh or new
laid"
There are many people living in our
great cities today who willingly pay
~ a dozen for eggs if they can see
the hon that laid them. In sonic cases
the owners of these hens have truly
remarkable birds. for il the '.biddies''
were responsible for all the fresh
eggs sold they would have to be more
prolific than Dame Partelot, Who laid
two eggs "A day and Sunday she laid
three.
One of the strange features of these
Degenerate egg days is the having this
product offered to us in numerous
grades. But even those of highest
price-terriblc high-will rattle and
shake in their shells like turtle eggs
ana VIII float in a pan of water like
a Nerltahle egg she'll without the meat,
Yet look to the recipes of all our
cook books in every old one and in
all the most careful ones you will find
over and over again tn estatement,
the eggs must be perfectly fresh,'
or use new laid eggs."
Under such conditions the moder-
atelE enthusiastic egg cater will leave
this food alone and be sorry for those
whose physical condition makes this
food imperative. Boiled eggs are al
most out of the question il he is ut
all fastidious. The omelet and scram-
bled are no highly desirable n only
the egg fried sunny side up" and
the egg poached seem safe.
But the egg is one of natures
greatest fods. The fluffy little chick
en- just out Of its shell has been thriv-
ing on an g diet and so have all the
little and big birds before they saw the
light. 1t is a perfect food. capable of
making blood. flesh, bone and muscle.
1t has ben a particularly suitable food
Tor rather shiftless cooking and quick
demands for a substantial food.
The English have for centuries
roasted an egg. Shakespeare men
tions roast eggs. I cannot remember
exactly the line from Alexander Pope
perhaps, but ] think it is: THE vul-
gar boil. the learned roast an egg
The roast eggs of my experience
were called 'shirred." We put one
egg in an Individual earthen baking
with salt and pepper and baked it in
q moderate wen. Some Of the mod
ern parlor utensils for cooking by cleo.
tricity provide for roasting an egg in
its shell.
The following recipes are for those
who can get good eggs:
Boiled Eggs-''The best way to boil
an g is not to boil it," we say.
meaning that it is best cooked a little
below the boiling temperature. sim
mered and simmered for twenty min.
utes. 1t Will have a better flavor so
and the great principle for cooking
Of all g dishes is that a rather low
temperature is best. They are a bet
ter food thus and far, more attrac-
tive. A boiled egg which IL to be used
cold should be. dropped in cold water
when 1t is taken from the stove, 9TH
erwise the outer part Of the yolk il
likely to be dark and greenish.
EGGS In White Sauce-Simmer the
eggs twenty minutes. Make q white
sauce of two tablespoons OF butter,
the same of -four and from half a pint
Of milk. according to the thickness
desired, f1avoring It. with a piece Of
onion, parsley M cayenne pepper
II to this is added a little cream and
the eggs are cut In half and heated
up it 1t. then YOU may call your dish
'Des Oaufs a la Morelle' which 10 a
French name for It,. .,
Fried .Eggs-Fried eggs should be
cooked at a low temperature, and in
just enough fat to keep them from
sticking. They are cooked enough to
he the most desirable food when the
white is firm. When frying eggs after
bacon or ham or sausage, the fat in
the pan should almost all of 1t be
poured of before the egsss are slipped
] in.