Evening star., 1915-10-15
Boiled.

i If eggs are kept at a low temperature
throughout the cooking. the white will
| be soft and jellylike If the tempera-
ture IS greatly increased, the white will
be tough and leathery. Place in a sauce
pan and cover with boiling water Be
| move to the back ofihe range and cook
| for eight minutes if liked soft, and forty
, five minutes if liked hard.
Cook either soft or hard never midway
| between. A teaspoonful of salt added to
| the water in which a cracked egg is
| boiled will prevent the white escaping
! from the shell.
! Fried.
Break all your eggs together in a dish
| Place small lump of butter in q pan On
the stove. When smoking hot. pour in
the eggs. Add a teaspoonful of water
to each egg along the edge of the pan,
and cover. When cooked they will be
tender and evenly done.
When FRYING with ham or bacon fry
the meat first. Then pour all the fat
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 flour will also prevent them from stick
ing or breaking.
Peel and core two large, firm apples.
| then cut in slices about quarter of
an inch thick, sprinkle over salt and
pepper, melt two tablespoonfuls of but
ter in frying pan, add the apples, fry
them two minutes. turning on each
side. Break six eggs. over the apples.
Season and fry for minute. Then
set in the oven for five minutes. Re-
move 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
buttered toast on which they are served.
Roast several green peppers 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, ana add butter to season.
Beat six eggs, add a tablespoonful 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 boiling
water. Butter plate or an egg dish,
break six eggs into it and sprinkle
with salt. pepper and plenty of grated
cheese. Cover and steam until the eggs
the top Serve hot.
Shirred.
Butter deep dish and break the
eggs into it; sprinkle with salt and
pepper. cover and bake in hot oven
for four minutes. If ramequins are
used break one egg in each ramequin
and bake.
Eggs shirred in tomato make tasty
dish for breakfast. Into a ramequin
put a tablespoonful of steWed tomato
to which has been added pinch OF
salt and dash of sugar. Break the
egg in this and set in the oven. Bake
until firm and serve hot Serve in the
ramequin.
Six hard boiled eggs, two tablespoon
fuls of butter, two tablaspoonfuls OF
-four, one fourth of teaspoonful OF
salt. one-half a teaspoonfui of curry
powder, one-eighth teaspoonful of pep
ner one cupful of hot milk. Melt the
butter and the -four and seasoning ana
stir in the hot milk. Add the eggs,
which have been cut in 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 a cream sauce. Pre-
mare 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
a part of the yolks. which have been
rubbed through sieve. repeat by
LAYERS and finish with third layer of
sauce Three minutes in the oven will
make it ready for the table. Garnish
with parsley.