SOFT BOILED EGGS. MRS. W. E. THOMAS.
Put eggs in a bowl or pan; pour boiling water over them until they are
well covered; let stand ten minutes; pour off water, and again cover
with boiling water. If you like them quite soft, eat immediately
after pouring on second water; if you like them harder, leave them in
longer. This method makes the white more jelly-like and digestible.
FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.
Take eight eggs, well beaten separately; add to the yolks eight
tablespoonfuls of sweet milk, one tablespoonful of flour, one
teaspoonful of good baking powder, salt and pepper; beat well
together, and then stir in lightly at the last the beaten whites.
Have ready a skillet with melted butter, smoking hot, and pour in
mixture. Let cook on bottom; then put in oven from five to ten
minutes. Serve at once.
OMELETTE. MRS. H. T. VAN FLEET.
To the well beaten yolks of five eggs add two teaspoonfuls of corn
starch, and a little salt dissolved in one-half cup of milk. Beat
whites to a stiff froth, and stir lightly into mixture. Have ready a
hot buttered spider, into which turn the whole, and bake to a light
brown in a quick oven.
PLAIN OMELETTE. MRS. C. H. WILLIAMS.
Stir into the well beaten yolks of four eggs one-half tablespoonful of
melted butter, a little salt, one tablespoonful of flour mixed smooth
in one cup of milk; beat together well, and then stir in lightly the
whites, beaten stiff; pour into buttered skillet; cook on top stove
for ten minutes, and then place in oven to brown.
Pages:
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59