Show EGG DISHES by NELLIE MAXWELL how vait vast ind and profound I 1 Is the tb influence of 0 the subtle powder powders of havn and earth W V to percele them and we w do not them we eek seek to bear heni and rind we do not nol hear bear them with the th substance ubi of taink they can not be b from them THE secret of 0 eg e cookery he ilea in the simple khith li Is a rufe rule hillh all protein foods hint that K Is neer to ciok cook thein at a high temperature as bent toughens and 1 hardens protein foods I 1 agia being the most delicate of these foods could haie hae epenial care in cooking when se speak of eggs as boiled hard or soft we du do not mean boiled at all fagi villi rook cook hard at so to ISO degrees depending depin ding upon the length of alirie to ubach they hare have been to the beat eggs to be cooked IP lat the sh 11 if delred hard should be placed in a saucepan using one pint of boiling water for each egg that Is of room temperature ahen hen put into the nater a if it taken from the ice fee chest more wiling boiling wall will be needed to cook the tile egg lorer lover closely and let stand on the back of the range or tn to a worm place for so 30 minutes the egg Is then hard cooked but the wl ite ile w 11 be tender and easily digested it a toft soft cooked egg of various softness la 5 desired remove at six all ten tea or twelve minutes once onee the principle Is learned fur for co cooklis 0 king eggs in the liell shell it Is lear learned for other forms low below the lie boiling point Is used for pouched poa clied eggs uen ben cooking foods with eggs place hie the dish in water especially la in hie lie oen oien cooking eking e king A successful ue Is one that ex ponds by slow cooking in the oven for 20 minutes in an oien oen of to X de degrees arees va 1130 newspaper union |