| Show j t I DOMESTIC 13 DOMESTIC SCIENCE s e eD EN r C DEPARTMENT D A 1 I Conducted d by i MRS ALICE ALICC KInK KIRIC I i Eggs For or once wo we can cau 11 tail k about eggs an and andl I l Ii i rito H-rito about egg Y Y- Y Yand and ont oat ems I End ind not feel that It Is a n. willful cx- cx tra J food L ggs a art are ro a typical nitrogenous t i In n t ft high bight form Corm material and when served with sums fatty oil aU In f flad lad l such cuch as bacon dressing or with bread and butter both hoth and nud rat fat wo havo n. n perfect nn builder and food containing Ir Iron n. n sodium and phosphoric acid I l Tho rho housekeeper pcr who has hus rh given n little lit lit- tIn tle or no thought to the composition has lias much uch to learn of ot this vcr ver of eggs ess foo food the tho egr g IsI is in ln t Common always alwaY will I common use ant and probably little more thought should be bl ho po a no It cooking of or given Bivon to the thc best ways one of the things to rem r mom mom- One simplest mn bor ber In cooking IB lit that th tho albumen In InI tho the egg CEK coagulates coagUlates at ut a a. hl gi h tempera tempera- era era- I ture tu cr hence to have hwo th that t soft Butt creamy cream am in consistency consistency bo be c careful of or extreme WAS 9 In 11 heat heal and too long a timo a over O tho the Siro I for tor cal cakes es and souffles should bo be separated and the whites and yolks beaten separately The Tho main thins thing in of or air that Is la tho white Is tine the amount be beaten Into It Tho The white of the egi never cr acts lets chemically upon on any o of the ingredients with which It Is mi mixed NI b but tho the membrane being tough touch it has hils the power Jo cr of ot s f sustaining the tho air beaten Into I It It then carefully f folded Into tho the batter batter batter bat bat- ter to It sultans that t to the end ind If Ie carefully baked Hot or warm water makes make Amore a A. much more moro ten tender cr omelet than milk and there Micro la Is no re reason on for or failure of or these most toothsome omo articles If It one ono Is 18 reasonably reat rea rea- t careful Cream Crean mixer well cn with n eggs and makes a J. J delicious omelet omelet ome ome- let or scrambled eggs Good X Needed dell for tor y yA A g god od omelet t pan Is as u necessary ary to success as ns good food e eggs g A good ste steel l or er aluminum spider pl er smooth and the right tom temperature will po GG a J. J long IonS way toward producing good results It Is practice which makes perfect and If It you ou taU fall h try again for tor the theman man or woman who never m makes any in life lito hover makes makel anything anything any any- thing else so o keep at It until a n. successful suc euc- omelet is made Cooking eggs at a gallop Is very cry nor joor jud judgment With the largo large quantity quan quan- Ut lIty of ot albumen In eggs the they thoy coagulate when cooking at 13 1 to too 1 InO 0 degrees decrees es toiling Rollins' temperature IK iti 1 degrees degrees- Hence It Is easy to see lice that slow which leaves the white of or orthe the he egg CJ soft and creamy cream Instead of ot hard and leathery should make mako them easier of t digestion Soft Holt olId or Steamed I Eggs Almost o er every one likes the so-called so loft boiled eggs but not as aM wo we usually Savo a them served to UK us The They should sever bo be boiled boncel over o tho the fire for t two o three or an any number of or minutes If It i a. t teof sott soft t delicious cream creamy egg J Is desired ind I r take talce it that Is what hat most people people people peo peo- like Put four eggs into two quarts of et actively oh boiling water co cover cor r at once aund Uld sot entirely awa away from heat I Let ct stand gland ten minutes It If six eggs are arc I added let stand fifteen n minutes or OT inI in increase In- In 1 I crease th the tho amount of ot water ono water ono egg one nee quart of boiling water five fI minutes Ml All these those directions may vary accordIng accord accord- Ing Lug to the temperature of the eggs 1 I as ee It if they the are aro very ory cold of or course thc they would woud cool the water so they I would havo to cook longer I n Recipe for Scram Scrambled hied IJ I Materials Four Four eggs butter one taI ta- ta ta- ta tablespoonful I cream four tablespoon tablespoon- fins fuls salt Bali I a It half ono teaspoonful paprika pap pap- rika tabasco taba sauce four drops rop Direction Freak Break tho eggs Into a Q 1 bowl an and beat until yolk oUt and white aro are 1 well mixed odd add cream suit salt and papI pap pap- I I rika ika or white pepper pc an and tabasco sauce Put the butter hutter l Into tho the double boiler boner set over o the fire and when melted add the Ct egg egg mi mixture lulo Stir until tho the eggs gs fire are sot Servo with or r on I toast to Scrambled d eggs should nl cr be cooked over o a. a direct flame but always always al always al- al ways In a a. double boiler boller Recipe for tor Hard polled Put c eggs into warm water and bring to the boiling point and then cook below below below be be- low tho the boiling balling point for tor half halt an nn hour A hard boiled e egg Is very cry Indigestible I unless tho yolk olk Is perfectly dr dry |
