The Barre daily times. (Barre, Vt.) 1897-1959, 1917-12-12

burner and does not turn up readily
draw few threads from the middle, IN
stead of cutting down the sides. This
method is more satisfactory, as 1t keeps
the wick from raveling.
Egg Omelets and Custards.
The woman who does not know OF The
composition of eggs is apt TO cook them
in anything but the best way.
One must. always remember IN the
cooking of eggs that albumin coagllates
al temperature of from ! "a To 100 de-
grees Fahrenheit, hence if one would
make eggs digestible, they should not
be subjected to such a length of time in
cooking, or such heat as starch foods, Tor
instance, which require much higher
temperature.
Eggs should never be cooked in water
which makes them hop merrily about.
They only grow tough and indigestiblc
in boiling water. If cooked in water at
a low temperature they may be digested
by a child or an invalid.
Eggs to be used for cakes, souffles
and omeets must be divided, the yolks
land white beaten separately. The size
lcess of such dishes depends wholly upon
1.-THE amount of air beaten into the eggs.
THE expansion of that air by rather slow
cooking means the success of such dishes.
Beat the yolks until they are thick
and lemon colored, the whites until so
stiff and dry that they fly from the
beater like foam.
While beating the white of eggs, hold
1.-THE rotary beater at an angle instead
of straight up and down in the bowl.
THE work in this way can be done in
much less time. Use, too the wrist
movement, not the strength of the whole
arm.
The eggs for custards require yolk and
white to be beaten together, not so hard
as for an omelet. Never break them
all into the same dish at once. drop
them one by one in cup In this way
|if bad egg should occur, il would not
ruin the half dozen that came before.
Omelets.
The first recipe, for a plain omelet,
calls for four eggs. The yolks should be
well beaten To them are added half a
Iteaspoonful Of salt, a few grains of pep
per and four tablespoonfuls of hot wat
Ter.
| Hot water makes an omelet much more
tender than milk, and if you want to
make an individual omelet use the rule |
of one egg to one teaspoonful of lim'
I Into the yoks turn the dry whites, cut |
and folded into the mixture. The ON
elet pan should be heated and creased /
with a teaspoonful of butter. Rub with |
Ia spatula about the sides to prevent |
sticking. Pour in the omelet and spread
evenly, then set on a portion of the |
stove where it will cook slowly, turn
ling it around frequently in order to
brown evenly. When it has purified up
land Drowned deliciously on the bottom,
lit should be set in the oven to tinist
cooking on top.
Test by touching with the finger, and
when moistness and sickness disappears
lit is ready to turn. Cut through with a
knife, double deity and serve on hot
platter, softly Drowned roll of golden
creaminess.
Poached Eggs.
Poached eggs require a shallow pan
two thirds full of boiling sailed water.
Place three buttered muffin rings in
the water and drop an egg carefully into
each one.
The water should just cover the eggs,
and as soon as a film settles over each.
showing the yolk through like deli
cate pink ball, each egg should be lifted
to Slice of toast with buttered skim
mer. Serve, for an invalid, on round
piece of toast, garnished with parsley
and toast points.
Custards.
For boiled custard, the yollls of three |
eggs should be beaten lightly, stir into {
them one fourth of a cup of sugar and
one eighth of teaspoonful of salt. Add
slowly two cups of scalded milk. Pour {
into the double boiler and stir slowly
until the mixture begins to thicken and {
forms coating on the spoon. Strain
and flavor when cool with a teaspoonful I
of vanilla.
In making boiled custard be very care t
full that it does not curdle. If ought i
TO be taken from the fire Immediately I
on beginning to thicken. It will curdle q
in the minute you are getting ready the i
strainer and bowl, so have them right I
at hand. $
If it does curdle, do not throw it away; t
strain it into bowl and beat rapidly !
with rotary egg beater. 1t viii be Q
smooth, but not so thick A curdled Gus #
ard can also be used for ice cream. Once b
[ is frozen Won viii not dream it had not a
leen a success. In
Serving Baked Custard.
The baked custard is made from four )
lightly beaten eggs mixed with one :
lalf cup OF sugar and one-quarter of 8
easpoonful of salt. Pour slowly over !
his four cups sof scalded milk. Strain !.
nto buttered molds, set in pan of :,
hot water and sprinkle with grated q,
The custards should be baked =
n slow oven until firm. being tested =
" running silver knife into each -
When the knife comes out clean. the n
ustard is cooked. When cooled, I'M 9
mold. cover with meringue, if liked. U
nd brown slightly in the oven.-lrish y y
World. Dorothy Dexter. = =
Mexican Battle. u
Eagle Pas Toy Dac lo-It "a ranort | -.