KEY TO GOOD COOKERY

Hutt News, Volume 6, Issue 4, 28 June 1933, Page 2

KEY TO GOOD COOKERY

Most people know that eggs can be used for thickening, leavening, binding, coating, clarifying -and garnishing and it is indeed fortnunate that we can find so many uses in our everyday cooking for this part most valuable of foods. Eggs like milk, are a tissue-building food, and in addition contain calcuim, proteins, fat, phosphorous and iron, and if properly cooked, are very easily digested (writes J. Lang Eankin in the London ''Daily Telegraph.") There is one definite rule I would give with regard, to egg cookery that applies in all cases never cook eggs at a high temperature. There is no such thing as a good boiled egg, for no egg should ever be " boiled "j it should be "coddled." Eggs begin to set at 162deg to 176deg. r. Water does not begin to boil until it recahes 212 deg., F., so when an egg is cookedi in rapidly-boil-ing water it is being subjected to nearly 50 deg. more heat than it needs. Do you wonder that it renounces its better eelf and turns tough The best way to boil an egg is to put it on in cold water and remove from the heat the moment the water boils .This will give it a delicate, tender texture, similar to a poached egg. The same rule applies to friend and baked eggs, to omelettes and souffles, and most particularly to custards and all cases where eggs are used'as a thickening agent. What can equal the smooth velvety thickness of a well made egg cus tard? And it is so simple if the eggs are properly treated. Too high a temperature promptly curdles the mixture, as many housewives know to their sor* row, so when making any kind of sauce, curd,- mayonnaise dressing, etc., where eggs are used, always stir your hot mixture into the eggs, thus heating them gradually and, if possible, use a double boiler, or in the case of baked custard stand it in another disli containing water which prevents the custard attaining too high a temperature. TOUGH SPONGE CAKE To leaven a mixture with egg (to make it light) we generally separate the white from the yolk, because the egg white when beaten contains a greater number of air bubbles so necessary

for causing lightnessand flufflness in the various kinds of cakes (angel, sponge, etc.), for which they are used. The same rule of heat still applies, though all need a moderate temperature if you want them to bo light and tender. Think of all the tough sponge cakes you have eaten, caused no doubt by the egg albumen being hardened by being put into a "fierce" oven. . *■ .. ■ For omelettes beat the whites drier than you would for cakes —so that you can hold the < bowl upside down without dislodging them. Fold the whites into the slighting beaten yolks, addi pepper and salt "and you have the foundation for an epicure's dish ,if you rememberto cook over a moderate heat. If you once make these foundation egg dishes perfectly, it is amazing what a wonderful array of new sweets and savouries you can soon concoct at a moment 'a notice and with little trouble. Chocolate and coffee custards (baked as an ordinary egg custard), all kinds of fruit souffles, mousses and creams made with whatever fruit is in season, and all on the base of the boiled egg custard. Curds need not be confined to "lemon"; if you try black currant curd you will certainly want to try raspberry!