San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-20
Easter Eggs.


no good Christian dared to cat an egg
and this denial made the egg all the
more coveted dainty on Easter day
therefore, eggs were served in every
style at table, and made a prominent
token of the day and the next day,
too, in many ways. The ancient view
pf the breaking OF the egg as a symbol
bf resurrection can be found today IL
we look for it in matters pertaining to
Easter.
In un-Catholic countries, like old
New England. the egg began to enter
he diet in spring time 10 a great Eek
ent, because at this season hens do
heir best work as egg producers. Eggs
hake far more reasonable luncheon
pish than breakfast eatable. and in
he most conventional and best egg
booking of the world-that of France
the most conventional of all central
atables for a luncheon is the omelet.
1t Requires Skill.
Egg cookery is simple, no, like other
cookery OF the same sort, it requires
he highest skill, and that skill is in
part in the head in the shape of a
knowledge of what heat does to the
pod stuff called protein, which years
go was called albumin, and which is
spoken of today when the protein
bentioned is that of the white of an
81.
Some persons, am sure, never learn
cook an egg because they have
ever had an egg perfectly cooked
he slatternly egg cookery one may
be rs one travels about is colossal
amount, but then again one may
be a perfectly cooked agg in those
my little silver lined copper casseroies
just big enough for one egg-with
veet herbs seasonings and sauce
hich is representative of the highest
pc of cookery. One of a dozen fine
gs perhaps goes that way; the others
e prepared so as to be neither at
active to the eye nor capable of
Gliding half the return to the body
at an egg properly treated should.
Experiments Ia Boiling.
Any one who is really interested in
4 cookery in a fundamental way,
t in the mere recipe way, can per-
ps pick up copy Of that rather old
ok. "The Chemistry of Cooking" by
Mattieu Williams. In the chapter
the cooking of albumin there is a
scription of some wonderfully in
resting experiments in the boiling Of
Is as well as in the cooking of other
pumins. Professor Williams was per-
ps the first person to give the scien-
ic reasons for cooking an egg con-
erably short OF the boiling point. He
owed that the white of an egg would
nmence to cook at temperature
1874 degrees Fahrenheit, anu may be
npletely coagulated at 100 degrees.
cooking schools now cook eggs
is slowly. Professor Williams in
ed every one to try cooking eggs in
way and then to compare them
h eggs cooked in water at boil
temperature or at 212 degrees.
Df the white he said. when it was
ked in the latter fashion: at will
shrink, and become horny. If
heat is carried a little farther it
Lecome converted into a substance
Ich is SO hard end tough that val
lie cement is Obtained by simply
airing the edges of the article to
cemented with the white Of an egg
then heating it a little above
degrees"
Cooked in Shell.
N fancy cookery he egg lends it
to many manipulations. but a
d boiled egg does not mean an egg
has been boiled hard. but simply
that has been cooked in water
il firm. One way is to put the eggs
the fire in cold water, and allow
nty minutes for that water to-come
boil, when the egg will be cooked
enough TO Lold its shape when
shell is removed. This egg is
ly and ssneiy cooked. When a
many eggs are put into boiling
er, they lower the temperature so
h that they will be correctly
ed merely by standing in the wa
which is not again raised to the
ng pointer about ten minutes.
Steamed Eggs.
any sorts of egg dishes are more
v cooked in steam than in any
b way. All the sorts called shirred
n cocotte: that is. in individual
rs. mar be cooked in this fashion.
err the dishes. put in the eggs with
accompaniment of sauce or
N and seasoning. then set the
IS in two or three inches of boiling
r in q. shallow pan. Cover the pan
put il in hot oven or directly
the fire for from three to ten
ties. according to the thickness of
fish.
me can be saved by heating the
$ before the eggs are put in and
ably bit of flavor is saved in
way as well. Plain eggs in this
on are superior in many cases to
poached. since they may be
d in the hot dish while the trim
and preparing of poached egg
ervice allows time for it TO cool.
Fried Eggs.
hot iron pan is likely to be twice
{. by degrees, as boiling water. If
* wafer is so hot as to ruin an
or digestive purposes, how much