Press enter after choosing selection

The Household

The Household image
Parent Issue
Public Domain
OCR Text

iggs will soon be plentiful, and the price of fresh eggs more reasonable than a few weeks ago. We are assured on high authority that an egg should stand ten or twelve hours after being laid, before the white is properly set and until that time they do not tako on their delicate flavor. "Eggs for boiling and for souffle3 should be very fresh, but for other culinary purposes it is not so imperativo. But they should not be iinnv. xvx lij Ulöii. WliatüTCIj iUJ. I1UL111IJ" is moro disgusting than an egg that has stood too long. We all know how to boil an egg, but let me add a word of caution: Do not drop it into the tea-kettle, and do not t.fl.liP. fl. tpiicrmnn +r nut if ïrtfr +ViQ Kril_ ing water. Take a small, Haring, granite kettle to boil them, and take a wire spoon that will hold half a dozen eggs, so that all may be put at once into the boiling water. An omlet is a simple thing enough to mako, and thero over two hundred ways of making them, I will not particularizo, as probably each one of ns has a formula which slio uses to her own satisfaction. T1?!' tlio frïllnwino Turnar ni nrtnlrínnr eggs: Heat a meat platter, and make as many pieces of toast as you wish, and butter them slightly when putting thein on tho dish. ïake a sanee-pan, and put into it about two ounces of sweet, fresh butter; break the eggs into a bowl, and add salt and pepper to taste; turn the eggs into the hot butter, and stir quickly with a wooden spoon till the mass has assumed the consistency of thick cream, then pour over the toast. Eggs prepared as above with boiled, dried herrings and haddock, or sardines VilirnH nnnn tVna toet o-nel tlin nii vnf jjijijj UjV11 Í,JWOV) lUIM L11U t'eitli3 MliV over them, are liked very much by some pcople for breakfast. Broil the herring; take out all the bones and put it on the toast, &c. The sardines may be served coldas they come,or they maybe set over the lire and heated. Garnish with a few sprigs of curled parsley. Baked eggs are very good. Take a tire proof dish, put in it some very fresh butter, and let the butter get hot. Have your eggs broken in a bowl and turn into the dish, placing a few small pieces of butter over the eggs. Set the dish in the oven to bake. Try and have the yolks about even distances apart, anc not broken. Golden eggs fonn a very pretty dish Boil some eggs well, and, when they are cold, peel and cut them into halves and set them with the yolks downwarc ín fl. llpfin frlfl.Mtï (íiqii (trpnnmnfr tlinm carefully in rovvs. Make a sauce by frying, in butter, an onion, putting in curry powder suñicient to color the milk, which you add at the last, thickening it with a little flour. Pour over the eggs and serve with a disk of rice. Snow eggs are formed by putting over the fire a quart of rich milk, sweetening it and flavonng it with orange flower water. Separate the whites and yolks of six fresh eggs, and beat up the whites to a stiff froth. Drop a spoonful at a time into the boiling milk, turning them as quickly as possible, and, lifting fchem out of the milk with a skimmer, place them on a sieve. Beat up the yelks anc stir them into the milk; let them hav uuü uun aiiu puu 11JLU il glaoo Ulöll. Al range the whites around the edges anc serve either hot or cold; the last is pre ferable. There are eggs with tripe eggs with cheêse, asparagus, peas spring onions, and a great many othe thingg. Seasonablo Dishes. Broileü Ovstehs. - Drain the oystei's in a colander. Dip them one by one into melted butter, to prevent sticking to the gridiron, and place them on a wire gridiron. Broil over a clear firo. When nicely browned on both sides, season with salt, pepper and plenty of butter, and lay them on hot buttered toast, moistened with a little hot water. Serve very hot, or they will not be nice. Oysters cooked in this way and served on broiledbeefsteak are nice. Bekfsteak Smothered with Onions. - Put in the skillet a little lard and the steak; peel and slice the onions, and lay them over the meat tul the skillet is full; season with pepper and salt, cover tightly and place over tho fire. After the juice of the onions has boiled away and the meat begins to fry, remove the onions, turn the meat to brown on the other Bide, then replace the onions as before, being careful that they do not burn. Oyster Pie. - Allow one can of oysters for two pies, roll out yoiir paste and put in your pie pan or dish, then put in oysters and cut up a piece of butter the size of an egg for each pie int small m'ep.os: Kfïïison with, anrí npn. por, sprinkle a tablespoonful in eac and roll out a top crust; bake from three-fourths of an hour to an hour. Boiled Hominy. - Soak one cup of fine hominy in three cups of water and salt to taste; in the niorning turn it into a quart pail; then put the pail into a kettle of boiling water, cover tightly and steam one hour; then add one teacupful of sweet milk and boil fifteen minutes. Cokn-starch Puffs. - Four eggs beaten separately; one eup of sugar; one cup of oorn-starch; one-half cup of butter; one teaspoonful of lemon in the butter and sugar; two teaspoonfuls of baking powder mixed in the corn-starch. BakedOmelette.- Set one-half pint of milk on the fire and stir in one-half cup of flour mixed with a little cold milk and salt_; when scalding hot, beat the yolks of six eggs and add tbem, stir in whites and set 'immediately in the oven; bake twenty minutes, and serve as soon as done. Brown Bread. - One cup of corn, one cup of graham flour, ono cup of sour m'lk, one cup of warm water, one-half cup of molasses, one teaspoonf ui of soda, a little salt; steam two hours. Serve at table hot. Apple Pancakes. - Three pints of milk, eight eggs, and flour enougk to make a thick batter, teaspoon of salt, and six or eight apples chopped fine, and fry in lard. Sweet-Breads Fiïied. - Wash in salt and water, parboil, out into pieces the size of a large oyster, season, dip in rolled cracker crnmbs, andfry alight brown in lard and butter. Pickle Sauce. - Add to half a pint of drawn butter sauce three tablespoonfuls of pickled cucumbers, mineed fine. Vermicblli Soup.- The stoek for T7frtYiïrnllï cnnn ie liptfor Tnnrin rf nliinb-pn or veal than beef ; both chicken and real may be used together. Add anything to the stock youmayprefer, andboil the vermicclli in thc strained sonp until tender, whieh should be in about twenty minutes. Ohange Pudding. - One quart of milk, three eggs, two dessert teaspoonfuls of corn starch; tiae the yolks, corn starch and milk and make a boilcd custard; let it stand until cold; pare and slice four oranges in a dish, with two cups of sugar; pourthe custard overthe orang-es, stir all together, then put the whites, well-beaten with a little sngar, on the top of the wholo, set in the oven for a few moments to brown; let it get very cold before serving. The Iowa Prohibitionists shuw admirable courage, and, it must be admitted, discretion also. The annulling of the temperance amendment by the Supreme Court of the State has apparent ly only increased their zeal and deter mination to make it the lafr of the the regular session of the Legislature to submit the amendment to the people again, but meanwhilo they propose to sow the State knee-deep with docu ments," and keep public sentiment ducated lip to the prohibition Standard They wisely refuse to allow the question o beeome a party issue.


Old News
Ann Arbor Democrat