The mother should study to set a simple yet nutritious diet before her family.—Mrs. E. G. White.
BOILED EGGS
If desired to have the white set, but the yolk a liquid, boil eggs three minutes; then remove from the fire and leave them in the hot water a moment or two to set the whites. The water should be boiling when the eggs are dropped in.
If desired to have the yolks dry and mealy, and at the same time the whites not hard, tough, and leathery, place the eggs in boiling water, then let simmer in water a little below the boiling-point, or at a temperature not above 165° Fahrenheit, for about twenty minutes. Eggs are best cooked thus.
For garnishing salads, etc., boil about twenty minutes, then immediately place a moment in cold water to prevent the whites becoming discolored, and to make the shells remove easily.
POACHED EGGS
Put into a shallow pan as much hot water as will cover the eggs well. A tablespoonful of lemon-juice may be added to the water to make the eggs white. Break the eggs one at a time into a cup and slip gently into the water, which should not boil, but only simmer. Let stand for about five minutes, or until the white is firm, but not hard, and the yolk enveloped in a film of white. Remove each egg with a skimmer, or large spoon, drain, trim the edges, and serve in egg saucers, or on toast. Make a thin cream sauce and pour around them if desired.
SCRAMBLED EGGS
For each egg allow two tablespoonfuls of boiling water or milk. Break the eggs into a dish, beat lightly with a spoon, add a little salt, drop into the boiling water or milk, and stir briskly until set, but soft. They are nice thus served on toast.
STEAMED EGGS
Break the eggs into egg dishes or oiled patty-pans, sprinkle with salt, and steam over boiling water until the whites are set and a film covers the yolk. Serve with or without toast.
SCALLOPED EGGS
Boil five or six eggs for twenty minutes; remove the shells, and cut the eggs into thin slices; put a layer of grated or fine bread crumbs into a buttered pudding dish, then a layer of the sliced eggs; sprinkle with salt, then add another layer of bread crumbs, then another of egg, and so on till the dish is filled, having a layer of crumbs for the top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle over a few more crumbs, and bake until slightly browned.
BAKED EGGS
Break the required number of eggs into a shallow baking pan, or small patty-pans, previously buttered, to prevent sticking. Season with salt, and bake until set. Remove to a warm platter, and serve at once.
EGG SANDWICHES
Mash the yolks of two hard-boiled eggs, a sprinkle of salt, and a little chopped cress, smooth and fine; spread this on thin slices of bread slightly buttered, and press together.
EGGS AND TOMATO SAUCE
Melt a spoonful of butter in a deep dish, break in carefully the number of eggs desired, and place on the stove until they begin to set; then pour over them a hot tomato sauce, made after directions on [page 77].
EGGS ON TOAST
Boil three eggs for twenty minutes. Put one tablespoonful of butter into a frying-pan. When hot, stir in one tablespoonful of flour, one-fourth teaspoonful of salt, and gradually, to avoid lumps forming, one cupful of milk. Add the whites of the three eggs, chopped fine. When hot, pour over three or four slices of moistened toast. Put the yolks through a sieve or vegetable press over the toast, garnish with bits of parsley, and serve hot.
[Omelets]
Simple diet is best; for many dishes bring many diseases.—Pliny.
PLAIN OMELET
Beat the yolks and whites of three eggs separately; allow one tablespoonful of milk to each egg. Stir the milk and yolks of the eggs well together and season with salt; then with a spoon carefully fold in the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, sufficiently buttered to prevent sticking. Cook rather quickly, being careful not to burn. Carefully lift the edges of the omelet while cooking, with a knife or spoon, that it may be equally cooked. When well set, double one part over the other, remove to a warm dish, and serve at once, as an omelet is not so good when cold. It should be very light and tender, and nicely browned.
FRUIT OMELET
Prepare as above, spreading a thin layer of any kind of jelly over one half before folding the other half over it; add a sprinkle of sugar if desired.
BREAD OMELET
For each person allow one egg, three tablespoonfuls of milk, and one tablespoonful of finely grated bread crumbs; beat well together, and add a little salt, butter a deep plate or shallow pan, pour in the mixture, and bake in the oven until well set.
MACARONI OMELET
Take a small handful of macaroni broken into small pieces, drop into hot water, and boil until tender; drain. Heat a cupful of milk to boiling, and stir in two even tablespoonfuls of flour rubbed smooth in a little cold milk. Stir until thickened; remove from the fire, add the macaroni, a few bits of chopped parsley, and four eggs well beaten; season with salt; pour all into a hot, buttered dish, sprinkle with a small handful of bread crumbs, and place in the oven till nicely browned; then turn out on a hot, flat dish, and serve with brown sauce.