West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-12-02
One of the Most Nutritious and
Wholesome Items of Diet and
Shotsld Be Included IN the Daily
Menu-Thoroughly Tested Re-
cipes are Given
Boiled


ture throughout the cooking. the whit
will be soft and Jelly like. II tn
temperature is greatly increased, tn
white will be tough and leathery
Place In sauce pan and cover will
boiling water. Remove to the bacl
OF the range and cook for eight min
utes IL liked soft. and forty-five min
utes IL liked hard.
Cook either soft or hard. never mid
way between. A teaspoonful of sal
added to the water in which a cracked
egg is boiled will prevent the whit,
escaping from the shell.
Fried
Break all your eggs together in {
dish. Place a small lump of butter n
pan on the stove. When smokint
hot, pour in the eggs. Add a tea
spoonful of water to each egg alons
the edge OF the pan. and cover. Wher
cooked they will be tender and evenl,
done.
When frying with ham or bacon fr,
the meat first. Then pour all the IA,
out OF the pan. scrape out all settings
and return enough fat to fry the eggs
Let the fat get very hot A spoonful
OF -four will also prevent them from
sticking or breaking.
Peel and core two large, firm ap-
pies. then cut in slices about a quar-.
ter of an inch thick. sprinkle over
salt and pepper. melt two tablespoons
ful of butter I'm a frying pan, add the
apples. fry them two minutes. turn
Ing on each side. Break six eggs over
the apples. Season and fry for a min
ute. Then set In the oven for five
minutes. Remove and serve on a hot
dish.
Scrambled
Eggs curdle when they are cooked
too fast and too long. Stir them con-
tinuously over a slow fire until they
are a soft, creamy mass, Just thick
enough not to flow off the crisp, hot
battered toast on, which they are SER
we'd.
itoast several green peppers a few
minutes so that the skin may be re-
moved. Scoop out the seeds and chop
the peppers fine. Boil in salted water
until tender, and add butter to sea-
son. Beat six eggs. add a tablespoon,
full of water and the peppers. Beat
light and fry as an omelet.
Steamed
There Is no better way of cooking
eggs than steaming them over boil
Ing water Butter a plate or an egg
dish. break six eggs into 1t and sprin-
kle with salt, pepper and plenty of
grated cheese. Cover and steam until
the eggs are set Sprinkle chopped
parsley over the top. Serve hot.
Shirred.
Butter deep dish and break the
eggs into It; sprinkle with salt and
pepper, cover and bake In a hot oven
for four minutes. II ramequins are
used break one egg in each ramequin
and bake.
Eggs shirred in tomato make a tas-
ty dish for breakfast. Into a rame-
quin put a tablespoonful of stewad
tomato to which has been added a
pinch OF salt and a dash of sugar.
Break the egg in this and set I'm the
oven. Bake until firm and serve hot.
Serve in the ramequin.
Curried
Blk hard-boiled eggs, two table
spoonsful OF butter, two tablespoons
full Of -four, one-fourth OF a teaspoon
ful OF salt, one-half teaspoonful OF
curry powder. one-eighth teaspoonful
OF pepper, one cupful OF hot milk.
Melt the butter and the -four and sea
soning and stir in the hot milk. Add
the eggs. which have been cut I'm thick
slices. cook until the eggs are heated
through and serve with slices Of toast.
Creamed
Boil eggs for creaming twenty min
utes and make cream sauce. Pre-
pare a slice OF toast for each egg on
a baking dish and pour some OF the
sauce upon It. Next place a layer OF
whites OF eggs. which have been cut
In thin. narrow strips, and sprinkle
with part of the yQlks, which have
been rubbed through a sieve. Repeat
by layers and nnIsh with q third layer
OF sauce. Three minutes I'm the oven
will make II ready for the table. Gar.
nIsh with parsley.
scalloBed
Put thin slices OF cheese in an
earthern baking dish. pour over a
cupful OF rich milk, break the eggs on
tnFs, add petpst and salt and few
bits Of butter and bake until the eggs
are nrm, Serve with slices OF NIGEL,
toasted bread.
Poached
To poach an egg so that It will b,
attractiyely even and round when Il 1,
taken out OF the water. II IL not neces
sary 20 drop It into either small ouI
of fins instead, trst salf the water
fhen STIR It vigorously until It moves
about the pan in the form OF a whirl
pool. Then quickly, and before thil
whlrlpeol Loses its shape, drop th,
esg carefully into The very center o
II, and when the egg ia cooked II vii
be as round and even as you can de
sire.
Take six eggs, six teaspoonfuls o
grated cheese, one cupful OF whit
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