Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-07-18

Few foods are so nutritious. weight
\ for weight as are eggs. They are
corrective and are more nearly inter-
changeable with milk than any other
food. These facts make them especially
desirable for children's and invsllos'
diet, and at the same time they are
excellent for persons Of all ages. They
are comparatively easy to digest, being
NEST quickly digeSted when raw or soft
cooked, but quite as completely digested
when hard cooked If thoroughly
nasticated.
Eggs are always obtainable, and COM
bine we'll with other foods in cooking.
Their relative freedom from waste, the
case with which they may be prepared,
and their use as a meat substitute
make them very desirable, even II their
price would not so indicate.
Eggs that are perfectly fresh have the
finest flavor After they have been kept
for time the flavor deteriorateS even
II there is no indication Of spelling.
The flavor of even perfectly fresh eggs
is not always satisfactory. since 1t is
influenced somewhat by the food eaten
by the laying hens Highly Favored
food, such as wild onion tops and cab
bage, may also have bad effect on the
flavor of the eggs produced. Eggs will
absorb odors, and therefore should be
kept away from strong smelling sub
atanceS.
There are eight averaged sized eggs
TO pound. They are used to add food
values, to give flavor, TO improve tex
ture. TO serve as a leavening agent to
thicken, to give color, to make crisp
crust in frying and to serve as a
garnish.
Cooking and Serving.
The methods of serving eggs are very
numerous They may be boiled, fried,
shirred. poached or combined with other
materials. There is always one best
way of cooking. For instance, to boil
eggs lower them into pan containing
enough boiling water to cover them,
place the pan where the water will re-
main just under the boiling point, and
let stand the desired length of time,
ccoking for to minutes for soft
boiled, 8 to 10 minutes for medium and
is to so minutes for hard boiled.
To poach break the eggs carefully
into q pan containing enough boiling
wafer or milk to cover. Place the pan
where it will remain hot, and let stand
Serve on buttered toast. Season with
salt and pepper.
When frying eggs, if they stick to the
bottom of the frying pan, cook them
until done as wanted, then quickly
drain of the fat take from the stove
for a minute, and then they will come
out of the pan perfectly whole.
When beating eggs. beat the whites
first, then add just a heaping teaspoon
full of the beaten whites to the yolks,
and you can beat the yolks to flne
froth in just few seconds.
Shirred Eggs-Cut of the corners
from some thick slices of dry bread
about three inches square and take out
the centers, using the centers later for
ether purposes. Toast the bread brown
in the oven Before taking from the
center and cook for few minutes.
Eggs in Nest.-Cook some spaghetti
IN &alted water until tender, keeping as
long pieces as possible. When ready to
serve, coil the spaghetti on a platter to
form rings or nests, drop poached egg
in the center of a nest, and If desired
pour over all a tomato sauce.
Egg Sauee.-Melt two tablespoonfuls
Of drippings with three tablespoonfuls
Of fcur and little salt and pepper.
Pour on gradually one and one-half
cupfuls of milk or hot water. Stir occa-
sionally and boil for a few minutes, then
add one egg yolk. slightly beaten, and
season with one teaspoonful OF lemon
juice or vinegar.
To Use Leftover Eggs.
Always wash eggs before breaking the
shells, then the shells may be used for
clearing coffee or soup. If any UNI
cooked egg whites or yolkS are left
over, put them in cup, cover with q
damp cloth and slip a rubber band
around the cup. Leftover poached eggs
or soft-cooked eggs may be returned to
hot water and cooked until hard, and
may then be chopped and used with
cold meat or fish dishes.
Another method when soft-boiled eggs
are left over is to reboil them until
hard, put the yolks and whites sepa-
rately through a ricer or sieve. and
use as a garnish for vegetables; or on
a thin slice of tomato place little
chopped onion and green pepper the
yolks and whites to form a star, and
place all on a thin, crisp slice of toast.
Use this as a relish for the first course
for luncheon or dinner.
Melt half a tablespoonful of butter,
add the Yolks of three eggs and one
whole egg, some pepper and salt. one
heaping tablespoonful Of bacon cut In
small pieces. half cupful of milk, and
cook slightly. Prepare some pieces of
toast, dip lightly in hot milk or water,
and put the scrambled eggs on the
toast. Egg yolks may be hard boiled
even after they are separated from the
whites by simply dropping them in hot
water and keeping near the boiling
polnt until cooKeu, linen tley may Oe
used as a garnish for fish salad or
pressed through a sieve on top of cream
soup.
Beat leftover whites of eggs until stiff
with little sugar and salt and drop
by spoonfuls into hot water or milk.
Cook slightly, take up with SKINNER,
drain, and place on pieces OF stale cake
covered with Jelly or fruits. Dot the
top Of the eggs with small pieces of
Jelly.
Floating Island.-Use egg whites,
beat them up until stiff, then gradually
beat in a very little powdered sugar and