Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-22


tent, eggs are an excellent substitute
for meat, if properly cooked. Even in
the simple matter of boiling, there is a
right and a wrong way If eggs are
kept at a low. steady temperature
throughout the cooking the white Will
be soft and jellylike. If the tempera,,,
ture is greatly increased the whlte VIII
be tough and leathery
Eggs should be cooked either sott or
hard never medium, when boiled. Tney
are at their best when placed In bolllng
hot water and kept closely covered IN
Gaucepan at the back of the stove, SIM
rnering hut not really boiling. II wanted
soft. cook for about eight minutes, ana
for about As minutes If liked nara
cooked.
A teaspoonful Of salt added to the
water in which cracked egg Is cooAe 'I
will prevent the white OF the egg from
escaping from the shell. They VIII also
be easier to peel after plunging In cold
water.
Steamed eggs are very tender and
Hight. Butter a plate or an egg dish,
break six eggs into it and sprinkle them
with salt, pepper, and plenty OF grated
cheese. Cover and steam until the
eggs are set Sprinkle chopped parsley
over the Top. SeTNS llOIs GSSo SooNSN
this way are very tasty.
To prevent eggs from popping or
sticking when frying them, sprinkle
little -four In the grease before putting
the eggs in. If few drops of water are
added to the fat and the frying pan is
kept covered, the eggs will not be tough.
When eggs are scarce and high in
price you can almost double the bulk
: of scrambled eggs by adding half
slice of white crustless bread soaked in
milk and mashed with fork, for each
egg used. This greatly reduces the cost
of the dish and the bread cannot be
detected.
If scrambled eggs are watery they
have probably been cooked too quickly.
They should be stirred over very gen.
Gle heat. Eggs curdle when they are
cooked too fast and too long. Stir
them continuously over very slow fire
until they are soft, creamy mass, just
thick enough not to flow of the crisp,
hot, buttered toast on which they are
served.
Scrambled on cheese toast: Prepare
ave slices of milk toast and put them on
a platter. Scramble five eggs, pour
them over the toast, then sprinkle four
tablespoonfuls of grated cheese over
them. Place in hot oven for minute
to brown the cheese slightly. They are
also rich and fine when scrambled and
. served on milk toast with generous
supply of well seasoned cream sauce
poured over. Scrambled eggs and fried
onions can also be combined to make
savory dish.
Eggs poached In scalded milk are
greatly improved in flavor and the hot
milk can then be poured over the
toasted bread Scald the milk in dou-
BILE boiler and add salt, butter and pep
per. Slip the fresh eggs in one at
time and poach as usual Skim them
and put each egg on slice Of buttered
toast. Serve Immediately.
To poach in cheese sauce, six eggs will
require six tableSpoonfuis of grated
cheese, one cupful of white sauce and
six pieces of toast cut round with a
large cooky cutter. Peach the eggs and
place them on the toast then pour over
them the white sauce to which the graf
ed cheese has been added.
In order to be successful In poaching
an egg so that it will be attractivelv
even and round when it IS taken from
the water, il IS not necessary to drop
It into either small cup or ring as
so many cooks do. Instead Of doing
this, first salt the water, then stir 1t
vigorously until it moves around the
pan in the form of a whirlpool. Then
quickly, and before the whirlpool loses
its shape, drop the egg carefully into
the very center of it and you will find,
when the egg is cooked, that it will be
aS round and even as you desire.
There are many methods Of obtaining
variety when making omeletS. You may
use various liquids and may secure va
fiety by folding different materials in
the center of the omelet. You may
add vegetables. meat or whatever you
wish. to the uncooked egg mixture, or
you may vary the liquid, add uncooked
material to the egg, andsuse filling.
When the whites of eggs are used for
n making cake, clearing jellieS or con-
sommes, or for other purposes, and the
,yolks are not wanted for several days,
beat the yolks up with little cold water
and put them away in cool place.
They will then keep well. Egg yolks
are very useful as thickening for soup.
For this purpose, they should be beaten
up and diluted with small quantity of
cream or cold white stock. Cream is
more often used than stock. The soup
or stock to which this is to be added
should be removed, while boiling, to the
side Of the stove and some of the sauce
or soup stirred into the egg mixture
Then the egg mixture should be poured
into the sauce or soup and the whole
stirred over slow fire for several min
dbNH NlAAAOut dAtOMAIlE At "a OOGs hCIb-
over egg yolks may also be used for
making batch Of noodles. Let dry,
keep in a covered glass jar and use
later.
Fish and Oysters.
To fry small fresh fish, take either
perch, trout, catfish or others. When
dressed. place in cold salt water for a
few minutes, remove, dry the water
from them, put on more salt, roll well in
corn meal, and fry until nice brown in
very hot lard. Do not crowd the fish
while frying or cover the pan if you
want them to be crisp. Serve hot.
Baked halibut: Wash and thoroughly
dry two pounds Of halibut cut in one
thick slice, season with pepper and
salt and scatter one chopped shollot on
the dish. Place the fish on this and
sprinkle another chopped sliallot on top.
Place small pieces of butter on the fish
and add little milk to the dish. Cover
the fish with creased paper and bake
In moderate oven for about an hour.
/. When cooked, strain of the liquid
from the dish, remove the skin from the
fish, and keep the fish hot. To make
the sauce, melt half an ounce of but
ter, blend one tablespoonful of -four
with 1t as in making an ordinary white
sauce, then add the strained liquid
making it up to rather more than hall
pint by the addition of milk. Bring to
the boiling point, stirring all the time