Free Recipes

OMELET, No. 1

6 eggs, whites and yolks beaten separately, 1/2 pint of milk, 6 teaspoons
corn starch, 1 teaspoon baking-powder, A little salt.

Add the whites, beaten to a stiff froth, last. Cook in a little butter.

OMELET, No. 2

First, have fresh eggs; to each egg add one tablespoon of milk; whip
thoroughly. The pan must be so hot that the butter will melt instantly.
Pour the egg and milk into the pan. If the fire is right the whole will
cook in one minute. It will cook after it has left the pan. Begin at one
side and carefully roll the edge over and over until all is rolled up.
Turn on a hot plate and serve immediately.

OMELET, No. 3

Take four eggs, separate them; beat the whites very stiff. To the beaten
yolks add one-half cup of milk and a little salt. Heat the spider very
hot, grease with a little butter, turn the eggs in, cook quite dry, then
set in oven until it grows light.

SOFT-BOILED EGGS

Place the eggs in a warm saucepan, cover with boiling water. Let them
stand where they will keep hot, but not boil, for fifteen minutes. This
method will cook both whites and yolks.

It is poor economy to limit your family in respect to eggs. There is
nothing more nutritious, and even at four cents each they are cheaper
than meat. They may be served in such an unlimited variety of ways that
one should never tire of them. Although a perfect food, they are not intended
to be eaten exclusively, any more than other foods. They are one of the
most highly concentrated forms of food, and, being wholly destitute of
starch, should be eaten with bread or rice.

Do not use a fresh-laid egg; by that is meant one that has been laid
within ten hours. The white does not become thick or set until after that
time has elapsed, and it cannot be beaten stiff.

Eggs for poaching or boiling are best when thirty-six hours old. Eggs
with a dark shell are richer and have larger yolks than those with a light
shell.

HARD-BOILED EGGS

Cook eggs for twenty minutes in water justt below the boiling point
for use in any recipe which specifies hard-boiled eggs. The yolk of an
egg cooked ten minutes is tough and indigestible; twenty minutes will
make the yolk dry and mealy. Then it may be more easily smooth for salad
or other mixtures, and more quickly penetrated by the gastric juice.

If the shell of an egg be cracked before boiling, pierce several small
holes in the large end to keep the contents from bursting out at the crack.

WHEN EGGS ARE UNSAFE

Eggs undergo decomposition very readily. Infertile eggs will keep somewhat
longer than fertile eggs. Incubation begins very rapidly if the weather
is warm. After incubation begins, decomposition proceeds very rapidly,
unless the egg has been chilled—in which case it becomes a dead egg. A
dead egg will rot very fast, like a dead hen; and a sick egg is very unwholesome.
Examine a perfectly fresh egg, and see how easily and quickly it comes
out of the shell. Now an egg that does not come out of the shell readily,
that sticks together, and the yolk of which, when forced, breaks and rolls
around, has had an attack of a disease similar to peritonitis. It is an
infected egg, and should not be used.