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Show f test for IfsiXTEEN USES FOR THE EGgw FRESHNESS jj By awma w. Riof?Risow FREELY NEW RECIPES FROM FOREIGN COUNTRIES Delicious Omelets for Breakfast and Luncheon Toothsome Tooth-some Desserts for the Family : Table and Formal Occasion! CHOICEST METHODS OF PREPARING IT Large Variety of Utensils Now on Market for Cooking and Serving This Invaluable and Necessary Food Product 5fef J raft soup, ,...:clng a lit'le mound of tho sifted yolk In the centre of each service. ser-vice. Egg Soup. Pour one pint of hot milk on two well-beaten eggs and cook In a double boiler until creamy: add a teaspoonful teaspoon-ful of m.'nced chives, salt and pepper to suit. S:rve In plain c-pa or bouillon bouil-lon cups with whipped cream on top. the water several degrees, and these details are the things that confound the average cook who is not acquainted acquaint-ed with liltchen chemistry. The same principle npply to eggs cooked out of the shells, and a poached egg slipped slip-ped from a saucer into slightly salted water that has been brought to the boiling point, then drawn aide -where it will Just show tiny bubbles form- are firm. Remove from the cups by clipping a thin-bladed knife about the sides, and eervo with a Banco, plain cream or Just the pulp of oranges from which all the white membrane has been removed. Sweeten with sugar and diupoao it about the, custards. Molded Eggs. Butter small cups or tlmbale molds, then sprinkle with minced green parsley pars-ley or chives. Then drop a raw egg into each. Place a little salt nnd small piece of butter on each and s-t In a pr.n of hot water that will come to a third of the top; cook in moderate oven for ten minutes, or long enouph to have the white firm, but net hard and tough; turn from thi molds aud cover with a white or tomato Bauce. A French Omelet with Onion and Parsley. Beat the whites of flvo eggs very stiff aDd set aside In a cool place; beat the yolks well with salt, pepper, butter the size of a walnut, two tablespoon-fu'n tablespoon-fu'n of cream, a dash of nutmeg, one-half one-half teaspoonful of onion Juice and one table-spoonful of chopped parsley. Add these carefully to the whiles and cook In hot butter. When the cge.s are a little set on the bottom, tip tho pan towards the handle, and with a fork stir the mixture off the bottom In large flakes. When the mixture i9 all cooked, but soft, pile the scrambled part on the smooth part, making it high In the centre. Turn the omelet on a dish and serve at once. By beating beat-ing the yolk and white separately tho WHEN the price of eggs lowers people peo-ple in ordinary circumstances feel that they can use Iheni for necessities at least. They are very valuable concentrated proteld food, and, being deficient In but one of the five food principles carbohydrates carbohy-drates make a splendid substitute for meat, but, being deficient in this one principle, they should accompany bread, macaroni, beans, potato and other starchy foods. Although nine eggs are equivalent to a pound of meat value, many people combine both these foods and find them very delicious to tho palate. The household designers have kept pace with the multitude's pace for eggs and the market shows a bewildering array of utensils to cook and terve the product. Egg timers come In all manner man-ner of designs, and the transition of the ugly stoneware egg cup of a generation gener-ation ago to the dainty china ones is Bomethlng that makes the artlutic-mlnded artlutic-mlnded housekeeper rejoice. Ramekins, Rame-kins, cocottes, shirred egg dishes, escallop es-callop shells make dainty receptacles for cooking nnd serving eggs. While thero are hundreds of recipes for pro-paring pro-paring eggs, all are based on one of , tho simpler methods of either cooking In hot water, hot fat or hot air. The commonly used term "hard-boiled egga" la erroneous when eggs are cooked In hot water. Experiments have shown that if a fresh white egg Is gently warmed, no change Is noticed until the temperature reaches 13-1 degrees de-grees F,, at which degree coagulation begins. At ICO degrees F. the whole BOILED CUSTARD3. EGGS IN SCALLOP SHELLS. EGGS AND MEAT PATTIES. TWO APPETIZING DISHES. mass Is coagulated, tun white almost opaque, yet tender and of a Jelly-like consistency. At 212 degrees F., the boiling point temperature, the coagulated coagu-lated albumen becomes harder, and the longer the egg remains in this temperature tem-perature the tougher it becomes and shrinks. Experiments have shown that the yolk of an egg coagulates firmly at a lower temperature than the white, and these conclusions show why the beat results are not obtained by cook-Ing cook-Ing eggB In boiling water. A properly soft-cooked egg should have the white a thick, soft custard, with a yolk that will bo fluid when broken. Medium-cooked Medium-cooked eggs will have the white, or albumen, al-bumen, soft and tender and the yolk ellghtly thickened. The flavor will be 'developed by this longer cooking, and (LbJa method Is more generally favored. "When the water reaches ISO degrees fJT 190 degrees F.. and Is maintained at (this heat for thirty or forty mlnuteB, the perfectly "hard-cooked" egg results, re-sults, with a tender, mealy yolk surrounded sur-rounded by a solid, yet tender, white. Water reaches the boiling point at 212 degrees F., and to secure the hard-cooked hard-cooked egg, if a culinary thermometer 13 not at hand, bring the water to the absolutely boiling point; then remove to the back of the range or place on the 6lmmerer of the gas stove to maintain main-tain the water below the boiling point. The freshness and temperature of egga vary, and these must be taken Into In-to consideration: eggB kept in the ice box require more heat to warm them before cooking begins than will the eggs kept in a warmer place. The cold egg dropped Into hot water will lower ing, will produce a "perfectly pouched" egg, with tho white a solid Jolly ma?3 nnd yolk flu Id. The poached egg generally gen-erally produced Is only lit for Uio consumption con-sumption of an ostrich. How to Poach. A good thing to remember when poaching an egg is to use a small pin, so the albumen will not spread over a large surface and dissolve, or, being much thinner than that near the yolk, cooking much more Quickly and likely to be tough; In this case, cut off this part and. discard It A little vinegar, added to the water, will prevent the albumen from being dissolved, which is more apt to occur wbero eggs are not ptrloMy fresh. A strictly fresh egg Is but a day old, fresh eggs are a week old, and all others cannot bo called by either term. An excellent test for eggs will be found in placing thera in cold water. The freshest eggs will settle to the bottom and lay on their sides; the more they tip or float, the older they are, as this tipping or floating 6hows that evaporation h:s taken place in the contents and air has found Its way through the rorou3 shell. The flavor of eggs does not always depend on their freshness, for they are Influenced more or less by the character char-acter of the food eaten by the laying hens. This fact has been established by the New York State experiment station sta-tion in its researches on the effect of different rations on the eggs. The author au-thor has had the experience with hens feeding on wild onion tops, a decided onion flavor being detected in the egps, making them unfit to use for anything but an "onion omelet." Therefore we can sec that fowls should Le carefully fed. In some households the routine boiled, poached and "fried" egg never varies, although there are hundreds of other ways lu which to serve this food, some simple, others elaborate enough for a feast. The following may be old acquaintances, with new frills which may bo found an Inducement to the housewife: Shirred Egg. Butter the dishes, place the eggs in, dust with pepper and Bait, pour a tea-f tea-f poonful of melted butter over each yolk and set In oven until firm. Eggs in Scallop Shells. Cook fresh eggs for about twenty minutes, and at the end of this lime the white should be a solid Jolly and the yolk soft Roll the eggs gently on a table to crack tho shell, but not to burst It, and remove the shells, leaving leav-ing the interior whole. Place an egg in the centre of a shell filled with a mashed, seasoned potato, whipped to extreme lightness and whiteness with a fork. If this vegetable is put through a piping tube it will bo attractive enoush for a company dish. The combination com-bination of egg and potato is particularly particu-larly pleasing. It Is not necessary to serve it In escallop shells, small shallow shal-low dishes doing duty as well; but every housekeeper loves to see novel dishes, even If she may not own them, and these shells are so low that many housekeepers of moderate means own them. , Boiled Custard Dessert. Bring one pint of milk to the boiling point; then add one level tablespoonful tablespoon-ful of flour mixed to a smooth paste with a little cold water, stirring the milk constantly until it thickens; then pour this hot mixture on one beaten ecg, and continue stirring until the egg is well mixed so it wi;i not curdle. Add a teaspoonful of grated orange glass cups, and after chilling hrap the whipped whites of eggs aDd surar, using us-ing a tablespoonful of the latter to each esg. a pinch of salt on top Some may be circled with a ring of the cr-aDge cr-aDge pulp, while others may hae the orange pulp mixed with the custard and the meringue topped with shredded shred-ded cocoanut. Or if desired the custard cus-tard may be povircd over broken nut meats and topped with whipped cream. Vanilla extract may be used, but it Is pleasant to ,-et away once In a while from that "o'ornal vanilla" These desserts are delicious If chilled and served with little sponge cakes. Those Illustrated are bal ed in a sheet, then cut into diamonds and put together with orange marmalade. Riced Eggs. Chop the whit's of three hard-cooked eggs very fine and mix In one pint of white sauce; pour over a dish of boiled rice. Pres3 the yolks through a sieve on a platter of toasted bread, toasted crackers, macaroni or spaghetti. For the last two a tomato sauce should be substituted. Eggs Melba. Cut one-third off the ends of hard-coo'ed hard-coo'ed rjr-s and carefully reTiov the yolks, which aro mashed to a paste j with cabbage and plmolas chopped very fine, then seasoned with a little pepper, mustard, salt anl vinegar. Only enough should bo used to make the mixture molct Return to the white and set In kttuco foliage. ' hen scrambling cg79 add one ta-Lkspocnful ta-Lkspocnful of cold water for every egg; this will make the eggs much more tender and lighter; break them thoroughly, but not enough to make them smooth or frothy. Put a table-spoonful table-spoonful of butter In cooking pan, and when it bubbles turn In the eggs, which have b:en seasoned with pepper and salt. T'se a foik to scrape the cgrrs from the pan, and In this way bring o it a fliky mass of egg instead cf a leathery odc. In ma'.:!n omelets add a tablespoonful tablespoon-ful of mill:, one-half teaspoonful of &alt and a dash of p?pp?r to every three or four eggs, and b at them Just enough to break them. It is not woll to make, an omelet of moro thin fro or s'x e"s; if more arc needed, make a second omelet. Spring Soup, Season chicken broth with a little carrot, onion and green parsley, which should be strained before serving. Into In-to each dish place a poached eg? after turning in the soup. This may be done In the kitchen, or a plite of the eggs may be placed before the server at the table. Golden Soup. Make a cream cf corn soup, having It a little thicker thr.n that usually served. Chop the whites of hard-coo' hard-coo' ed ocrs and distribute them In the .If there la a hard-cooked egg at hand sift the yolk and sprinkle a little over the top3 of the cream. A Delicious Spanish Omelet. This may bo made by making a 1 sauce of tho following: One very small I bay leaf, one small onion, three sprigs of parsley, one green pepper, free from seeds; five button mushrooms, one tablespoonful ta-blespoonful of cold cooked ham, . all these ingredients chopped very finely; fry In butter o olive oil and add three tomatoes or ono cupful of canned tomatoes to-matoes anl one cupful of soup stock. Cook all for one-half an hour before making the omelet, and put on plote, slipping the omelet carefully on the sauce. The omelet la made by beating tie whites and yolks separately of six ergs and adding salt and peppor. one-ha one-ha f tablespoonful of flour softened with as much milk as flojr used; pour Into a buttered dish and cook until firm, but not hard. Fold the egg over as It coolrs, keeping the liquid part always al-ways on the hot pan. This will run out as the omelet Is turnsd, mnklng It come out In creamy layers when done. Golden Custards. To each pint of ml k a. low two eggs, one-fourth cupful of sugar, or more if they are desired unusually sweet, half teaspoonful vanilla extract Whip the eggs with the su-jar until the sugar is I dissolved; then pour into the milk and I pour over half cupful of stale cake crumbs, dried and roiled fine. Tour Into fancy molds or cups and set In a pan of warm water which comes to one-third of the tcp of the cup3. Bal e In a moderate o-en mt'l the rus'ards umvjeu ia iiiucii mure uciiciim. Eggs on Meat Patties. Chop half pound of beef, half pound of veal, and one-quarter pound of salt fat pork, or put all three meats through a grinder, using the coarse cutter. Mix with salt, pepper to season, sea-son, and form Into small cakes; roll In flour and sauto in butter or broil. Servo a poached egg on top of each one. Or form the cakes into little shallow shal-low wells and bake in a hot oven, hasting with melted butter and a very little water. When almost done draw the pan to the edge of the oven and drop an egg In each well, returning to the oven to cook until the eggs aro Arm, basting islth a little plain butter Baked Eggs. Cut hard-cooked eggs, after shelling, lengthwise and lay them in a buttered dish. Cover with a white sauce and sprinkle with buttered bread crumbs ond grated cheese; brown in a. hot oven. Serve in the eame dish. Smothered Eggs. The chirred egg dishes or plain saucers sau-cers may be used for these. Pour Juat enough stewed, seasoned and strained corn liquid to cover tho bottoms of the dishes, then slip an egg In the centre; cen-tre; dust slth pepper and salt and place in a moderate oven: when a thin film begins to form on the yolk pour ; over each a tablespoonful of hot-etralned hot-etralned com liquor; tbc-n bake until white Is firm, but not toughened. A variety of this dish may be secured by varying the vegetable, tomato, spinach, clam or oyster Juice, making a dell-clous dell-clous combination. |