OCR Text |
Show shell, if desired hard, should be placed In a saucepan, using one pint of boiling water for each egg that is of room temperature when pnt into the water; if taken from the ice chest, more boiling water will be needed to cook the egg. Cover closely and let stand on the back of the range or in a warm place for 30 minutes. The egg is then hard cooked, but the white will be tender and easily digested. If a soft-cooked soft-cooked egg of various softness Is desired, remove at six, ten or twelve minutes. Once the principle is learned for cooking eggs in the shell it is learned for other forms. Low temperature, below the boiling point, is used for poached eggs When cooking foods with eggs, place the dish in water, especially in the oven cooking. A successful meringue is one that expands by long slow cooking in the oven for 20 minutes In an oven of 250 to 300 degrees. Ragout of Eggs. . Cook two cupfuis of mushrooms in three tablespoonfuls of butter, moisten a tablespoonful of flour ith a little from a nait-cuptui or milk, add to the mushrooms, season with salt and paprika, add the remainder re-mainder of the milk, a little grated onion. Cut six hard-cooked eggs into halves, removing the yolks. Place the whites on a hot platter hollow-side up. Fill the centers with the mushroom mixture, pour the remainder around the eggs. Put the yolks through a sieve and sprinkle over the mixture. Garnish with parsley. by Western Newspaper Union. HOW TO COOK EGGS THE secret of egg cookery lies in the simple principle, which is a rule with all protein foods, never to cook them at a high temperature, as heat toughens and hardens protein pro-tein foods. Eggs, being the most delicate of these foods, should have especial care In cooking. When we speak of eggs as boiled hard or soft, we do not mean boiled at all. Eggs will cook hard at 170 to 180 degrees, depending upon the length of time to which they have been subjected to the heat Eggs to be cooked in the |