Evening star., 1923-12-21
Cooking for Two
BY wINIFRED STUART GIBBS.
Food Specialist.

Even when egg prices are soaring
the mistress of a small household
sometimes finds 1t more economical to
purchase a moderate quantity of eggs
than to lay in supply of meat. Any
one who has catered for two persons
knows how difficult 1t is TO find cuts
of meat for such "A household. Left
overs and waste are sometimes
pnavoida BILE.
So il is worth while to keep in mind
the general principles involved in the
proper preparation of eggs.
The proper term for sO-called boiled
eggs is cooked eggs" IT is important
that eggs should not be boiled. but
merely cooked in the steam of water
that is at the boiling point. In this
way the whites will be tender and
Jelly like. The degree of firmness or
hardness" is regulated by the length
of time the eggs remain in the water.
To cook eggs in this manner wash
thoroughly, place in saucepan of
boiling water and cover tightly. Move
pan to a cooler part of the stove,
where the water will not continue to
boil.
For a soft cooked egg allow five
minutes in the covered pan. A me-
dunn egg calls for seven minutes,
while a hard cooked egg must remain
in the water for thirty minutes.
To prepare creamy or coddled eggs
the following is A good rule:
For each beaten egg allow one
third cup of milk; season with salt
and pepper, cook in double boiler
until thick and creamy. Serve on
toast.
Use great care to see that the water
in the under part of the boiler does
not boil rapidly, as this would cause
the white to harden, just as in the
case of boiled eggs.
In preparing scrambled eggs the
same principles apply as those noted
in the rule for creamy egg; the con-
sistency is about the same although
the method is different.
Scrambled eggs are best prepared
by allowing a tablespoon of milk for
each egg used. IL a very fluffy mix
ture is desired separate the whites
and yolks and stir the lightly beaten
yolks, the milk and seasonings to-
gether. Beat whites until firm and
fold into the mixture.
Have an omelet pan very hot and
for each four eggs add two table
spoons of melted butter. Pour in egg
mixture. place on stove and stir
lightly with a fork as the mixture
begins to thicken. Lift pan from fire
occasionally if the heat becomes too
great.
An omelet either plain or one of the
more elaborate forms is an excellent
luncheon or supper dish To make a
plain omelet for two persons beat
three eggs with three tablespoonfuls
of milk season with salt and pepper
and pour into buttered omelet pan.
Brown well on under side, fold over
and turn out on smoking hot platter.
To vary the omelet sprinkle before
folding, either with grated cheese,
grated ham, mixture of cooked
vegetables, minced parsley or jelly.
Other ways of serving eggs include
baking in a small pan. with a sauce
of thickened milk poured round the
eggs and layer OF crumbs on top
poaching in a sauce of straine ed
tomato; serving cold and hard cooked
in salads and cooking in the form of
timbales. To make these last a
custard mixture is first prepared with
salt instead of sugar. Pour the mix
ture into small custard cups and set
the cups in a pan of warm water.
Bake in A moderate oven, taking
care not to let the water in the out
side pan boil
The timbales may be slipped out CT
the cups and served on a platter with
a border of tomato sauce or a garnish
| of parsley.