Evening star., 1921-03-04
NEW AND APPETIZING EGG
DISHES FOR LENTEN SEASON
The Stars Household Expert Also Gives Ways to
Improve Eggs Cooked i'll the Time
Honored Ways.
TIonored Wavs.

While new ways Of cooking eggs are
always welcome. II is also well TO re-
member that there is a right and
wrong way to boil fry. scramble. poach'
steam and Shirr, which are the ways
| in which eggs are usually prepared.
For instance, there is a right way to
boil eggs If they are kept at low
| temperature throughout the cooking:
the white will be soft and je1lylike: II
the temperature is greatly increased
the white will be tough and leatherH'
F., Boiled eggs are best when cooked ell
| ther soft or hard, never midway ne
| tween. Put the eggs in boiling water
to cover. but do not let them ool':
Cook from six to eight minutes It
! liked soft. and about thirty minutes
! if wanted hard. a teaspoonful of salt
! added to the water in which crack :
ed egg IS to be boiled will prevent tho
white of the egg from escaping from
. the she'll.
/ To prevent eggs from popping while
! frying. sprinkle a little -four in the
grease before putting in the esgs, esen,
sticking or breaking. If a few drops
Of water are added to the fat and the
! frying pan is covered: eggs VII MOI
be tough When frying with meat.
! fry the meat first, then pour all the
l5L OUT OIL NV pail S,iSPN 49,
things and return enough very not tat
TO fry the eggs in. Dip up some not
fat on top Of them. or else turn them.
: but do not cook them until the NoikS
are cheesy mass and the whites Sus-
! gest rubber.
! When Cooked Too Fnst.
! Scrambled eggs curdle when they
/ arc cooked too fast and too long STR
the eggs continuously over slow hre
until they are a soft. creamy mass
| just thick enough not to flow off the
i crisp. hot buttered toast on winch
! they should be served. Scrambled ana
served on milk toast, with a generous
supply Of well seasoned cream SAUCE
| poured over. they are rich and tasty
They are also good cooked this way:
| Scramble them in the usual way.
then pour them over some toast and
sprinkle some grated cheese over
! them Place in hot oven for a min
! ute to brown the cheese slightly.
To poach an egg so that il will be
attractively even and round when it is
taken from the water. it is not neces.
sary to drop it into either small
to think is necessary Instead. first
sa 1t the water and then stir It viso--
ously until it moves around the pan
in the form of whirlpool. then
quickly and before this whirlpool
loses its shape. drop the egg carefully
|
| will find that when the egg is cooked
it will be as round and even as you
| wish. little vinegar in the water
for poschinE eggs will keep them
| from spreading. but YOU must use
| sparinsly. as too much will give the
| poached in milk instead of water
Put each ess on slice Of toast
! buttered. season and pour the milk
over. or make some white sauce with
| the milk. to which some grated cheese
has been added, and pour this over
| the poached eggs and toast.
| Steaming is A good way TO cook
eggs When cooked in this way. they
are tender and light. and the white
does not tougher. Butter plate or
; an egg dish. break some eggs into
it and sprinkle them with salt. pep
| Cover and steam until the eggs arc
set Sprinkle chopped parsley over
| the top and serve hot.
when Beating Eggs.
| When beating eggs add a pinch
Of salt or cream OF tartar md they
will froth better and will not fall
afterward. Even the most careful
yolk of an egg into the whites which
she is about to beat. AS the tiniest
bit of the yolk will prevent the
whites from beating up stiff. take it
| out before putting in the egg beater.
t'This can be done BY Dipping piece
| of white cotton cloth in hot water
! wringinS il as dry as. possible. then
! touching the bit of yolk with it, The
| cloth win instantly absoeb the vel
! low. leaving the whi.e ready to heat
! To make the beaten egg in which yoI
| dip c-onuettes and 50 forth 20 farther
f,"t water. BEATING ain fhe while
| The correct proportion is three table
! spoonIuis Of water to one egg.
| When the whites of eggs are used
and the yolks are not wanted for sew
eral days. beat the yolks UP with
! little cold water and put them away
| them in making a batch of noodles.