Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-30
Eggs for Winter Menus
Test Which May Be Applied to Determine Quality
Is Valuable for Cook-Varous Dishes Which
Are Worthy of Special Attention.

sift them over the top. For a change,
instead of serving on toast, serve in a
rice or potato ring, or in boxes shaped
from bread. Sprinkle the eggs with
minced parsley, garnish with crisp
bacon, or spread the toast with minced
ham, or with one teaspoonful Of an
chovy or sardine paste on each slice.
Poached.
This is one of the best ways OF cook
ing the freshest eggs. Grease the Dot
tom of saucepan and fill it at least
three inches deep with boiling water
with one teaspoonful of salt added to
every quart of water used. Place IN
this water creased muffin rings or regu-
lar poaching rings containing the eggs.
Keep the water Just below the boiling
point. With a spon dip the hot water
over the eggs. Cook for minutes II
a soft egg is wanted.
To poach eggs in stock, add one and
one-half cupfuls Of stock for every six
eggs cooked Remove to a hot platter,
sprinkle with salt and pepper, and half
a cupful of grated Parmesan cheese.
and brown for a minute in the oven.
Keep hot. Reduce the stock and pour
it around the eggs when served.
Add one cupful of hot asparagus tips
to one cupful of hot white sauce and
pour this around the poached eggs on
toast. Half cupful Of cheese grated
over the asparagus is tasty addition.
You can also serve poached eggs with
crisp bacon arranged around the eggs,
or with ham or dried beef or sausage.
Shirred.
These are usually baked in rarnekins,
or they may be cooked together in one
dish. Place the creased ramekins or
egg dishes in a pan containing one
inch of hot water and bake in a mod
crate oven after adding seasoning.
They may be garnished with slices of
broiled ham. broiled kidneys, sliced
sausages, chicken livers, shrimps, an
chcvies or broiled fresh mushrooms.
The eggs may be baked in bread cases
if preferred. If these are used they
should be hot when the eggs are broken
in. The eggs may. also be baked in
tomatoes, green peppers or potatoes
for change.
Baked Sliced.
These are sometimes called egg patty
or scallop. Slice five hard-cooked eggs
across about one-fourth inch thick
Line a baking dish with two cupfuls
Of mashed potato, put in a layer of
egg slices, sprinkle with one table
spoonful VI HAlCcu pdIolCy dAlO dNN
half cupful of medium white sauce.
Put on a top layer Of potato and brush
over with one teaspoonful of slightly
beaten egg white. Bake in moderate
oven for 80 minutes. For a change,
sliced or cubed boiled potatoes may be
used in place of mashed potato. A
sliced onion cooked with the potato
gives a good favor. Also half cup
full of grated cheese or minced meat
may be added.
Scrambled.
Scrambled eggs may be cooked in a
double boiler and then there is less
danger of their becoming tough. They
should be firm but not hard. Garnish
with bacon, parsley or cress. ANY ma
terial added to scrambled eggs should
be already cooked and chopped, heated
then added hot TO the eggs as soon as
they are taken from the fire. Scram-
bled eggs with meat, fish, vegetables
or cheese makes an excellent luncheon
dish. Smoked herring or salmon, after
being soaked in boiling water and cut
small, may be used. Dried beef, torn
into small pieces, then soaked In hot
water for IS minutes and drained, may
be used with the eggs. Minced or
shredded ham mixed with minced
onion, minced green pepper and stewed
tomatoes is q good combination. Diced
sweetbreads or minced tongue are also
good.
Stuffed Eggs.
This is an excellent way to use left
over cooked bits Of meat, fish or poul-
try. Cut the cooked eggs in halves,
across or lengthwise; mash the yolks,
mix with the other ingredients and
I'LL the egg whites. Garnish with
minced parsley, chives or whole or
sliced olives. To serve hot, dip In egg
and crumbs and fry in deep fat until
brown, or they may be served hot with