Evening star., 1933-01-06
Economical Breakfast Ideas
Cold Nodded Cereal Offered as Welcome Change.
Serving of Figs or Dates-Toast-
Making as an Art.

and dishes in which eggs predominate,
is to cook them slowly at moderate,
even heat For soft-cooked eggs or for
hard cooked eggs with tender whites,
start the eggs in cold water to cover,
supported on a rack. Heat the water
gradually to Simmering, but do not let
it boil. Boiling temperature toughens
the white of egg. The temperature OF
the water should not be allowed to go
higher than 1875 degrees F. For soft
cooked eggs. remove from the f1r6 when
the water SINNERS, or is 1875 degrees F..
cover the pan, and let stand for a few
minutes. The length of time required
must be learned by experience. The
number of eggs cooked at one time, the
size of the pan, and the quantity and
temperature of the water all affect the
rate at which eggs cook. For hard
cooked eggs, continue the cooking over a
low fire for 80 minutes after the water
SINNERS. and keep it below boiling.
To poach eggs, break them into boil
ing salted water to cover in a shallow
pan, and Immediately remove from the
fire. Cover and let stand for about
ly with a perforated spoon.
To fry eggs right break them into a
moderately hot pan containing bacon
or other fat, and cook over low fire.
II the eggs are to be cooked over the
top, dip up the fat with spoon and
pour it over the yolks until a coating
is formed, or If preferred, turn Ahe eggs
carefully and cook them on both sides.
For shirred or baked eggs, break them
into shallow buttered baking dish or
ramekin, dot with butter, and sprinkle
with salt and pepper. Place the dish
in pan of water and bake in moder-
"a xrrfNf nf hn
are set.
Scrambled eggs curdle If they are
cooked too fast and too long. Stir the
eggs continuously over slow fire until
they are soft, creamy mass, just thick
enough not to flow off the crisp. hot
buttered toast on which they should be
served Scrambled and served on
milk toast, with a generous supply
Of well-Seasoned cream sauce poured
over, they are rich and tasty They
are also good cooked this way: Scram-
BILE them in the usual way, then pour
them over some toast and sprinkle
some grated cheese over them. Place
in a hot oven for a minute to brown
the cheese slightly.
Waffies and Mullins.
Waffies-Mix two cupfuls of sifted
SOll-HIlcAG 1lOuI WIFI lilIce ISdSpOOIll ulS
of baking powder one and one-half
tableSpoonfuls of sugar, and three
fourths teaspoonful of salt. Add one
and one-half cupfulS Of milk and two
egg yolks, then three tablespoonfuls of
melted fat and lastly fold in the beaten
egg whites. Have the waffle iron hot
enough to brown the waffle quickly. If
an electric iron is used, add an extra
tablespoonful Of melted fat to the bat
ter. To make pecan waffieS,. add one
cupful Of chopped pecans to the batter
before baking.
English Mufi1ns.-Soften one yeast
cake In half q cupful Of lukewarm
water. Make sponge with one cnpful
Of scalded milk cooled, the softened
yeast, two tablespoonfuls of melted fat,
and one and one-half cupfuls of flour.
Mix well. Cover, and put in warm
place to rise for about an hour, When
this sponge is light, add two and one
half cupfuls of flour which has been
Sifted with one and one-half teaspoon
fuls Of salt. Beat this soft dough until
it Is elastic. Again cover, and put in
a warm place to rise. When double in
bulk, toss the dough onto a Toured
board and lightly work in little flour.
Roll the dough out into sheet about
one inch thick, cut into large rounds,
cover, ana let rise 1Or ABOUT an hour.
Bake slowly on both sides on a lightly
creased griddle. When the mullins are
cold, split, butter and toast and serve
hot.
Goldfish Balls.
Cut three -fourths pound of salt cod
fish into small pieces and soak it in
one quart of cold water for about two
hours. Drain. add another quart OF
water, and simmer for 30 minutes.
Place the fish in a double layer of
cheesecloth, press out all the liquids,
shred the fish, and remove all bones.
Mix the shredded fish with three cup
fuls of hot mashed potatoes seasoned
with milk and butter or other fat, and
two well-beaten eggs. Bsat until light
and add little salt II necessary Drop
by SpoonfulS into a kettle of fat hot
enough to brown a cube of bread in 40
SECONDS. When golden brown. drain
on absorbent paper and serve at once,
garniShed with creSS or parsley.
Beef on Toast.
Toast eight slices of bread on one
side. Butter the untoasted side, spread
to the edge with layer of raw ground
beef, dot with butter, and broil under a
flame for about five minutes. Season
with salt and pepper, and serve at once
with garnish Of parsley or pickles.
Tongue Canapes.