San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-20
The Cook Book
BY JANE EDDINGTON

truly hot pan? Its brown bony edges
show readily enough why part of it is
undigestible. The rest from a diges-
tive standpoint is little better. Since
butter burns at lower temperature
than other fats it is the best fat in
which to fry eggs but ham, bacon and
salt pork fats give fried eggs what is
the more widely acceptable flavor and
are as safe as the butter in the hands
of the intelligent cook.
Two tablespoons of fat for frying
pan of eggs is a good measure. Heat
the fat short of any point whore it
makes noise and not anywhere near
to the smoking point. Drop in the
eggs. fold over the edges of the whites
which Instantly set, and cook the eggs
gently over an exceedingly slow fire,
basting them with the hot fat to has
ten the cooking and perfect the season
ing. 1t is better to season the fat be-
fore the eggs are put in the pan, but
bacon, ham and pork fats need no sea-
soning.s
If the fat is too hot when the egg
is dropped into it there will be great
popping because the part that hits the
fat is SO per cent water, and water be-
gins to turn to steam at temporal
ture Of 212 degrees. 1t does so with
more or less violent pop when il hits
anything a hundred degrees or more
higher than that.
Scrambled Eggs.
1t takes something OF a genius TO
fry eggs to all sorts of perfection of
appearance and edibility. 1t is consid-
erably >easier to cook scrambled eggs
well because we give them constant
attention, stirring them all the time.
But we may half ruin them evea so.
IL they are overlooked water oozes
from them, or they curdle. Correctly
cooked they are a creamy, moist mass.
This moistness is what makes them
usually pleasanter than the omelet
which is too often dry, much too dry,
because too much heat has driven all
the moisture out of the egg and hard
ened the texture.
One way to scramble eggs is: To
each egg add tablespoon of milk or
cream and beat up slightly. 1t is best
to have both eggs and milk cold. Have
a little butter in the frying pan just
hot enough TO sizzle, but not TO brown
before the eggs are put in. Pour in
the egg, and stir continuously until il
is creamy mass which will flow
slightly when it IS poured over toast.
There will be no need to lower the fire
il the butter in the pan has been siz-
cling long enough TO show that it will
not brown at that temperature. Here
: aonting IN x.nit,f md ussav that
point is reached stop abruptly. s
The scrambled egg should be neither
dry nor horny nor too wet. 1t takes
hardly more than minute to scramble
a few eggs.
Columbus Eggs With Two Sauces.
Have six eggs cooked in the shell.
dropped in cold water. shelled and left
whole. with two cups of white sauce,
one cup Of tomato sauce, and gar
nish. Stand the shelled eggs on the
toast in which q dent has been made
with some round utensil like a pestle,
or use your thumbs. Pour the boiling
hot white sauce over all the eggs and
around them. covering the eggs COM
pletely and smoothly and then pouring
it around for a border. The white
sauce should not be so thin as to run
off. nor so thick as not to give a
smooth coat. 1t should have been
cooked twenty minutes, and it is nee
essary to remember that it will grow
thicker in that time. 1t should not
stand after it is cooked.
Pour the tomato ssuce around the
eggs in as pretty Il way as you can.
Make it-by straining one pint can of
tomato and then reducing it by cook
ing until finely spicy. Hard cooking
ruins the flavor instead Of enhancing
the spiciness. Finish like a white
sauce.
Eggs Aurora.
These consist of eggs cooked in the
shell, shelled and chopped or shredded,
and served in a white sauce. Often
the yolk of each third egg is sieved
over the rest as garnish. just as it is
sieved over the fish dish called kedge-
rec.
Seasonings for Shirred Eggs.
Shirred eggs are seasoned With
sauces and pastes of many dainty
sorts. and lend themselves TO this type
of seasoning better than eggs cooked
any other way. A seasoning of pi-
l1tntO anu Ctteul MAKES an ornate
preparation. At Easter time asparagus
tips and other fresh bits of green are
often added to the white sauce in
which eggs are shirred TO make a dish
suggestive Vt the season. Even lettuce
cooked and made into a paste makes
an excellent bed for slirred eggs. Or
the little dish may be buttered and
lined with spinach before the egg is
put in
Shirred Eggs With Pimento.
Allow one-haH of canned pimento
Tor one or two eggs. Chop the pimento
rather fine. and heat it up with tea
spoon of butter. then line the but
tered dish in which the egg is to he
cooked with it. Add a freshly broken
egg or tive, salt. and il you like.
grating Of white pepper and two table
spoons of cream. Put into a hot oven