Quickly Prepared Eggs. — A good way to cook quickly a large number of eggs is to use a large-bottomed earthen dish, which will stand the heat and in which eggs may be served. Oil it well ; break the requisite number of eggs separately, and turn each carefully into the dish ; sprinkle lightly with salt✪ Quickly Prepared Eggs ; set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set, then serve. Scrambled Eggs. — Beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream✪ Scrambled Eggs. Have ready a hot, oiled saucepan ; turn the eggs in and cook quickly, stirring con- stantly until firm but soft. Steamed Eggs, — Break eggs into egg or vegetable dishes or patt3'-pans, salt very lightly✪ Steamed Eggs, and set in a steamer over a kettle of boiling water until the whites are set, and a film has formed over the yolk. Serve the same as poached eggs, with or with- out toast. Scrambled Egg with Tomato, — Heat a half pint of strained stewed tomatoes to boiling, salt to taste, and stir in six slightly EGGS. . 113 beaten eggs. Stir constantly until well scrambled. A table- spoonful of minced celery may be add✪ Scrambled Egg with Tomatoed. Plain Omelet. — Beat the yolks of three eggs to a cream and beat the whites to a stiff froth. Add to the yolks three table- spoonfuls of milk or cream, one tablespoonful of finely grated bread crumbs, and season slightly with salt✪ Plain Omelet ; lastly, fold, not stir, the whites lightly in. An omelet-pan is the best utensil for cooking; but if that is not to be had, an earthenware pud- ding-dish which will stand the heat is good ; an iron spider will do, but a larger omelet would need to be prepared. A tin sauce- pan is apt to cook the omelet so rapidly as to burn it in spots. Whatever the utensil used, it should be hot, the fire clear and steady, and all in readiness by the time the eggs are beaten. Oil the dish well and gently pour in the omelet mixture ; cover, and place the pan on the range where the heat will be continuous. Do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there. It should cook quickly, but not so quickly as to burn. From three to five minutes will generally be ample time. When the middle of the omelet is set, it may be put into a hot oven to dry the top. As soon as the center is dry, it should be removed immediately, as it will be hard and indigestible if overdone. To dish, loosen from the pan by running a knife under it, lay a hot platter, bottom upward, over the pan, and invert the latter so as to shake out the omelet gently, browned side uppermost ; or if preferred, double one part over the other before dishing. Serve at once, or it will fall. An omelet of three eggs is sufficient for two or three persons ; if more is desired, a second omelet of three eggs may be made. Larger ones are not so light, nor so easily prepared. The dish used should be reserved for that purpose alone, and should be kept as smooth and dry as possible. It is better to keep it clean by wiping with a coarse towel than by washing, if the omelet comes from the pan perfectly whole, leaving no fragments behind. DESSERTS. RECIPES. FRUIT DESSERTS.

AI-modernized reading of the original text

Quickly Prepared Eggs. — A good way to cook quickly a large number of eggs is to use a large-bottomed earthen dish, which will stand the heat and in which eggs may be served. Oil it well ; break the requisite number of eggs separately, and turn each carefully into the dish ; sprinkle lightly with salt ; set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set, then serve. Scrambled Eggs. — Beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream. Have ready a hot, oiled saucepan ; turn the eggs in and cook quickly, stirring constantly until firm but soft. Steamed Eggs, — Break eggs into egg or vegetable dishes or patty-pans, salt very lightly, and set in a steamer over a kettle of boiling water until the whites are set, and a film has formed over the yolk. Serve the same as poached eggs, with or without toast. Scrambled Egg with Tomato, — Heat a half pint of strained stewed tomatoes to boiling, salt to taste, and stir in six slightly EGGS. . 113 beaten eggs. Stir constantly until well scrambled. A tablespoonful of minced celery may be added. Plain Omelet. — Beat the yolks of three eggs to a cream and beat the whites to a stiff froth. Add to the yolks three tablespoonfuls of milk or cream, one tablespoonful of finely grated bread crumbs, and season slightly with salt ; lastly, fold, not stir, the whites lightly in. An omelet-pan is the best utensil for cooking; but if that is not to be had, an earthenware pudding-dish which will stand the heat is good ; an iron spider will do, but a larger omelet would need to be prepared. A tin saucepan is apt to cook the omelet so rapidly as to burn it in spots. Whatever the utensil used, it should be hot, the fire clear and steady, and all in readiness by the time the eggs are beaten. Oil the dish well and gently pour in the omelet mixture ; cover, and place the pan on the range where the heat will be continuous. Do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there. It should cook quickly, but not so quickly as to burn. From three to five minutes will generally be ample time. When the middle of the omelet is set, it may be put into a hot oven to dry the top. As soon as the center is dry, it should be removed immediately, as it will be hard and indigestible if overdone. To dish, loosen from the pan by running a knife under it, lay a hot platter, bottom upward, over the pan, and invert the latter so as to shake out the omelet gently, browned side uppermost ; or if preferred, double one part over the other before dishing. Serve at once, or it will fall. An omelet of three eggs is sufficient for two or three persons ; if more is desired, a second omelet of three eggs may be made. Larger ones are not so light, nor so easily prepared. The dish used should be reserved for that purpose alone, and should be kept as smooth and dry as possible. It is better to keep it clean by wiping with a coarse towel than by washing, if the omelet comes from the pan perfectly whole, leaving no fragments behind. FRUIT DESSERTS.

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