Tabor City tribune. (Tabor City, N.C.) 1946-1991, 1961-05-10

Ny sAAAS Va uoy Va hkhs.
Eggs are natural ''impulse
tantalizers" that always find
enthusiastic acceptance, even
when otner roods fail to in
spire. Reach into your own
idea basket for eggs on the
menu. Eggs mean good nutri-
ton, delicious and highly
menuable food.
Don't let menu planning
blues get you down. Design
your menus to capture your
family's taste buds. Highlight
all menus - breakfast, lunch
con and dinner, as well as the
between-meal fare planned for
branches, mid afternoon
snacks, after theater-get-to-
gethers and midnight feasts
with ever-popular eggs.
Treat good egg right by
storing it under proper condi-
lions clean covered
cold. It's best to keep eggs
IN a covered bowl or pany, a
way from strong smelling foods.
without a cover, eggs lose
moisture faster and may alb
sorb odors. Always keep them
In the refrigerator, since eggs
stored at room temperature
may lose as much in quality in
three days. as those kept two
weeks in a good refrigerator.
First and fundamental rule
whether you're cooking eggs
IN water, frying pan, or oven,
Is TO use low to moderate, even
heat. Like all protein foods,
eggs cooked at too high temp
eratures become tough and
leathery.
Other egg-cooking rules:
When making custards or. 9TH
Ell dishes that call for hot milk
70 be added, mix sugar with
the egg and not with the milk.
Add hot liquids or mixtures
TO the beaten egg a little at a
time. Don't overlook.
"Hard-cooked" versus "hard-
boiled eggs. Even though it
taxes longer to simmer than to
Doll eggs, most people prefer
inc tender, firm white of the
hard-cookcd eggs to the tough
or "hard-boiled" texture. To
eggs, wash them.
put them IN a pan, cover COM
pletely with cold water. bring
water to Simmering temperate
urc-]uSt below. boiling and
simmer 20 to IS minutes, de-
pending on the size of the egg.
After cooking, put the eggs at
once in cold water, preferably
cold running water. The chill
haultS the. cooking and helps
prevent dark color from form
ing on the outside of the yolk.
When Smelling eggs, speed up
tne JOB by doing it under run
nlng water which helps carry
off all bits of shell.
Light anG AIRY omcIcts arc
as pleasantly satisfying as a
warm summer breeze. Puffy
oiheletS nave a soufflc-lakc
quality and are frequently
served as dessert fare with
iruit iililng or sauces. To pre-
pare puffy ones, simply beat
whites and yolks separately
. the whites until stiff but
not dry and the yolks iii
thick and lemon-colored. With
a gentle hand, fold whites into
yolks, pour into skillet and
bake or broil until slightly dry
ON Top the omelet should
spring back when touched.
French omclcts boast such
dcllghtful filling" fare
JellIcs, jams and maralades
. cream cheese with chives
. cottage cheese with green
pepper diamonds . shredded
sharp cheddar cheese saute-
ed chicken livcrs garlic
croutons chicken salad =.
chopped turkey and for a
herman appetite tempter, hash
Drowned spuds.
Surprise Omelets have the
taste tempting flavor accents
tucked inside. For puffy ONE
let fold the surprise" food in
TO the yolks before the whites.
and French Omclets after the
eggs are folded together. For
various Surprise Omelets add.
Bacon y cup crispy crum-
PIES g cup grated sharp ched-
oar: " cup drained bean
sprouts and crisp bacon crum-
Dies; u cup chopped or y cup
tlny whole mushrooms: u cup
each chopped onion and chop
ped parsley; 1/3 cup shredded
oil packed tuna.