South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-04-28
Kitchen Economics

II Is said there Is an art even IN
boiling eggs II we look FOR It. How
ever that may be, we should AT least
understand why eggs act differently
under various cooking condition.
Very fresh eggs when dropped into
vessel OF boiling water are apt TO
crack. for their shells are 80 we'll
filed that the too sudden dilation
inside. caused by the heat. bursts
the she'll IF the quantity OF water
IN the pan IS small. they do not
crack, for the temperature IS re-
duced before dilation takes place.
stale eggs do not crack because the
air inside is easily compressed.
Egs 10 keep best IN the family
cold pantry should be placed in a
wooden egg rack, heavy end down
ward. 80 the eggs do not touch one
another II small number are
purchased at one time they may be
smeared lightly with oil or any
clean fat. then be packed in saw
dust and set in a cool place An
other method Of keeping eggs is 10
place two or three dozen in a large
bowl OF lime water-being sure all
are covered with the liquid. The
modern method OF using waterglass
for keeping eggs an indefinite peri
cd and IT is quite successful for use
where market facilities are un-
certain for procuring eggs promptly.
SavOry Eggs.
Boil six eggs hard. Cool. shell
l. u
the yolks and devil them. fill the
halves again and lay them on toast
rounds that have been lightly
spread with deviled tongue or ham.
Make smooth. weu-seasoned to-
matO sauce and turn over all.
Vermlcelli Eggs.
Boil SIX eggs hard. Cool. shell
and cut them in halves. then in
quarters. Remove the yolks. Make
a cream sauce and when done add
the egg whites and turn over ciices
of crustIess toast on a hot platter.
Take the yolks and put into the
ricer. then squeeze them over the
top Of the dish-they look Ike YER
micelll, which gives the dish its
name.
E-AE WITH HAu-lAENNAAll-s
Boil six eggs hard. Cool shell
snd cut them Iengrhwise. After
preparing them. saute a half-pound
OF fresh mushrooms in butter. on
ion Juice. celery salt and pepper.
Stir constantly and cook five min
utes Have ready two cupfuls Of
cream sauce and turn IL into the
mushroom mixture Stir until all
ls blended Lay the eggs IN a hot
dish and turn the cream sauce over
them Serve hot. Earnished with
few sprays OF fresh parsley
E,ggs Scrambled With SarJiines.
open and drain a small box Of
ssrdines. then skin. bone and break
them UP with q silver fork Add
salt pepper. q tablespoonful Of
fresh oil or melted butter. and mash
the fish into a paste Break SIX
eggs into a basin. separating the
white OF one and beat the rest
lightly with fork Add pepper.
salt, and two teaspOonsful Of milk
Put a small lump OF butter into
fry!ng-pan and heat. turn iu the
eggs. add the stifdy beaten white 90
the fish paste and turn that in
scramble the usual way using a sill
yer fork 20 toss and keep the mix
ture light Turn on 20 a hot platter
and garufsh with parsley. Add. II
desired. few slices Of broiled
bacon.
Eggs PoaChed In Honey.
Pour enough strained honey into
a hot frying-pan 70 cover the bot
tom well. slip Fl the eggs. one at
a time when the honey Is hot and
poach them I1ft the eggs with
skinner and place each one on n
toast round. Sprinkle with a little
grated cheese. then sat IN the oven
FOR one minute. Garnish with a few
slices OF broiIed bacon and a Jew
sprays OF fresh cress
Egg and Oyster ScalIop.
Boil six eggs hard. Cool. shell
and elice them as thin as can be
without breaking the slices Butter
a pudding dish and dust 90 inside
with fine crumbs. Drain and dry q
pint OF solid oysters Put a LAYER
OF oysters IN the bottom 0f the dish
then a layer OF seasoned crumbs.
then a LAYER OF sliced egg Dot with
butted and dust with pepper and a
little celery salt Next add an
other layer OF oysters. crumbs egg
SEASONING, and then top with
crumbs. Dot with butter add a cup
flI OF cream, juice OF an onion. pep
per salt. and a thin sprinkling Of
s-r.ted American cheese Bake for