Healthful cookery

Nuttolene and Onion Stew. — Stew onions, sliced fine, until tender, add salt and strips or dice of Nuttolene. Serve when the Nuttolene is well heated. The Nuttolene may be stewed, and a spoonful of onion served on the side of the platter. Eggs The composition of eggs being largely albumen, from the point of digestibility requires that they be cooked at a lower temperature, and subjected to heat for a shorter period than starch foods. Eggs may be prepared in a variety of wholesome ways, — poached, boiled, steamed, but never fried, — and combined with other foods to form many palatable dishes. Used in connection with such starch foods as rice and potato, they form a well-balanced dietary. In breaking eggs, drop each separately into a dish. When it is thus ascertained that each is a perfect and healthy egg, it may then be turned into the dish with others. If to be used for omelets, unfermented breads, or cake, the white and yolk should be separated, and each by itself well beaten, the yolks until thick and lighter in color, the whites until perfectly stiff and flaky. The success of these articles depends upon the amount of air incorporated by the careful beating of the eggs, the viscous nature of the whites making it possible to catch and retain the air for some time. 1 12 Omelet. — An omelet should be a fluffy mass of lightness. A good rule to follow is to allow one egg and one tablespoonful of liquid (boiling water makes the more tender omelet) for each individual to be served. Beat the eggs, yolks and whites separately; add the salt for seasoning, and the boiling water to the yolks ; mingle thoroughly, then fold in the beaten whites so carefully that not an air-bubble is broken. Have the omelet-pan oiled and hot. Pour the eggs into it, and spread evenly. Heat slowly; and when puffed up and browned delicately on the bottom, fold in the middle, using a limber palette knife to turn it over. Test the omelet by touching it with the finger. When it feels dry instead of sticky to the touch, it is ready to turn. Serve on a hot dish. To Poach Eggs. — A shallow pan with water of a depth to completely cover the eggs, is the first requisite. The salt may be added to the water, which should be at just the boiling temperature, but not bubbling hard. Some oiled muffin-rings placed in the water, into each of which a carefully broken egg may be dropped, will insure a more shapely result. Let the eggs remain in the water until Healthful Cookery a well-formed film settles over each yolk, then lift out carefully with a handled skimmer into hot dishes, having first drained off all the water. Poached Eggs on Granose Flakes. — Put a few of the crisp Flakes on an individual platter; brown lightly in the oven, then drop on them two nicely poached eggs. Sprinkle the eggs slightly with salt, garnish with parsley, and serve. *Eggs a la Martin. — Dust the bottom of a dish lightly with Granose Flakes; cover with cream sauce. Break the eggs over the cream sauce, being careful to keep each one whole. Sprinkle more Granose over the eggs, and add some cream sauce to each egg. Set in the oven for about ten minutes, or until the whites are set. Serve with cream sauce to which is added a little minced parsley.