EGG COOKED AS IT SHOULD BE

New Zealand Times, Volume XXXIII, Issue 7979, 9 December 1911, Page 13

EGG COOKED AS IT SHOULD BE

AN old English proverb declares, “There’s wit goes to the cocking of eggs." How good a fresh egg is if cooked properly! It may be boiled in one of two ways, either of which makes it delicious. In both cases the water must be at a hard bubble when the egg is laid gently into it. As soon as this is done, tho saucepan containing it may be removed from the range, closely covered, and set aside for just ton minutes by the clock, at the end of which time the egg is opened immediately. The other, and quicker, method consists of leaving tho egg in the boiling water, which must bo kept at a steady ebullition for three or three and a half minutes, according to tho taste of tho prospective eater. If one must err, let it bo on the side of too little time rather than too much, as an egg always cooks a little after leaving tho water and before tho shell is opened. As soon as the time has elapsed—and test it by a watch or clock, not by your own judgment—remove the egg, wrap it in a folded napkin aud send at onoe to tho table. It is a matter" for w'onder that one seldom eats a really hot boiled egg. Which is another reason that this srmplo article of food is not better liked. If one lays muffin rings in the pan in which tho eggs are poached, each egg will bo a perfect spheroid, and when done may bo transferred carefully to a round of toast. To add “temperament" to this dish, pour over and around the toast and eggs a -good tomato sauce, or a thickened brown gravy, well seasoned. Eggs may be fried neatly in fat in which bacon has just been cooked, and then transfer-rod to a hot dish and garnished with strips of this same bacon. Scrambled eggs are much more palatable if,, just before cooking, a teaspoonful of cream or milk is added to each egg. Mix slightly and turn into a pan, containing a very little sizzling-hot butter, and as the eggs begin to thicken stir and. beat constantly. When the desired consistency is reached, heap them on a hot platter, garnish with bits of parsley and servo immediately. A pretty entree is made of mashed potatoes and eggs. Into small individual casseroles pirt hot mashed potatoes, beaten very light and’-mixed with a wellbeaten egg. Make a hollow in the centre of the potato and drop into this hollowin each casserole an egg. Pour a little melted butter- over tho eggs and sprinkle salt and pepper on them. Put into the oven in a parr of boiling water just long enough to set the egg aud brown the potato slightly, then send the casseroles to the table. There are several ways of making omelets. The most showy is that in which tho yolk and the whites of eggs are beaten very stiff and separately. The beaten yolks are salted and then poured into a hot parr in which butter has been melted, and the stiffened whites, slightly salted, are spread on_ top of the yolks. Aa soon as tho eggs are formed tho omelet is folded over and slipped upon a hot platter. CURE YOUR COLD ! A SIMPLE remedy for cutting short a cold in its early stages is to drink slowly a pint of cold water just before going to bed, and to add an extra.blanket to the bedclothes. People suffering from catarrh should be very particular not to leave their pocket-handkerchiefs about. When they are not in use they should be kept in. the pocket, and when soiled they should be scalded with water containing a little eucalyptus or sanitas, and be dried in the sunshine before they are added to the other soiled garments for tho wash.

To lire in Hearts we leave behind is not to die.—Wordsworth,