New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-20

7 THIS season OF the year the
u provident housewife will make
use Of eggs on every possible
occasion. Frequently, owing 70 theil
TODD value, they may be admirably
substituted for the more expensive
meat course for the home luncheon OF
supper. with a material saving on the
batcher's bill and greater variety in
the daily dietary.
When a recipe calls for hard boiled
eggs. be sure that they are cooked sufi-
GENTLY long to pass through the tough
s.ate"-sav. for twenty or twenty-five
minutes; then place them Immediately
in cold water. and when cold the shells
NAV be easily removed and the egg cut
in halves or slices without the whites
and yolks breaking.
"Coddled eggs Gas prepared IN the
various hospitals) is probably the sim
Pies. method Of cooking them, and, pre-
pared in this way, they are most highly
recommended for children. Have the
water actively boiling in saucepan
place the eggs carefully in the water
cover the pan, remove from the fire anc
allow them to stand for seven minutes
Cooked in this way the white IS OF
soft, jelly-like consistency and TIL
yolk. while cooked, is neither hard no
wstery.
As examples Of preparing eggs II
novel and attractive forms, the follo"
inc tested recipes are suggested;
Bread and Parsley Omelet.
Soak six tablespoonfuls OF grate'
bread crumbs in six tablespoonfuls o
cold milk for ten minutes, and season
with a half teaspoonful of salt and one
eighth Of saltspoonful of paprika
SEPARATE the whites and yolks OF three
.rr, and beat until light Add The
crumbs and milk to the yoiks with TIVE
tablespoonfuls of chopped parsley ahC
fold in the stifly whipped egg whites
Hss, in an omelet pan two tablespoon
fals OF butter, turn in the omeiet mix
ture and cook over a moderate heat un
III well risen. Loosen the sides OF the
onelet from the pan with a cake turner
turn over into a neat half-cirsle, brown
for a couple OF minutes on the under
side, and serve inverted on q hot plat
ter Garnish with crisp cress and slice'
Of broiled tomatoes.
Savory Baked Eggs.
For these the delightfully."- quaint 1T
the brown glazed baking dishes are re
CURED, and those Of individual size are
especially attractive. For plain bakeC
eggs, little bacon or butter fat shouIo
be melted in each dish, the eggs carefully
broken into them, a sprinkling OF pep
per and salt added, and, after GOVERNS
the tops with bits Of butter, place the
dishes in not oven until the whites
ar. set, which will generally take IRON
three TO FIVE minutes. This method Of
cooking eggs may be the means Of
using up any bits of ssvory leftover
that the housekeeper may have OF
hand, as minced meat. poultry OF
cooked vegetables may be sprinklee
over the bottom and sides Of the dishes
before the eggs are added; dried but
tered bread crumbs may be busted over
the top, or grated cheese, and the addi
ton Of two tablespoonfuls of tomato
eatsup or gravy Chicken giblet gravy
Is particularly good) TO each dish vii
!cnd still greater variety.
Eggs in Aspic.
his Is very highly recommended foE
ue Sunday and night supper or fol
luncheon on a sultry summer day. Heal
haf pint Of water with one gill o:
~rragon vinegar and add bit Of stick
cinnamon, six whole cloves, e bay leaf
Vne chopped carrot, two slices OF onion
.0ar peppereorns and half a teaspoon
al OF salt. Simmer the ingredients for
Yen minues and add half a cupful OF
N1er vinegar, a quarter Of a teaspoon
al OF sugar and half an ounce Of i'll
'-sht powdered gelatine. Remove from
nc nre as soon as the gelatine and
S1ear are dissolved and strain through
eHeeseeloth. Allow the mixture to cool
POu' 70 the depth Of one inch into a
square mould that has been rinsed with
e water and stand on the ice to
a'aen; when the jelly is firm ar
~HSe upon 1t sliced hard-boiled eggs