Lowney's cook book

Beat the white until stiff ; add a few grains of salt ; place in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of boiling water ; cover and cook three minutes. Serve immediately. Poached Eggs a la Francaise Fill a saucepan three fourths full of boiling water ; add salt and vinegar, stir the boiling water vigorously with a spoon. Break egg in cup and drop deftly into eddy formed by swift stirring of water. When white is firm, remove with buttered skimmer, trim, and serve. Poached Egg in Tomato Cut a piece from the stem end of a tomato ; remove pulp ; set in ramekin dish ; sprinkle with salt and pepper, being 114 lowney's cook book careful not to break the yolk ; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm. Scrambled Eggs No. i 4 eggs ^ teaspoon pepper 4 tablespoons milk or cream 1 teaspoon chopped parsley 1 teaspoon salt 2 tablespoons butter Beat egg slightly, enough to blend yolks and whites ; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate. Scrambled Eggs No. 2 Prepare the same as Scrambled Eggs No. 1, beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan. Scrambled eggs can be varied in appearance and flavor by adding various cliopped meats, condiments, vegetables, cheese, or mushrooms. Fried Eggs Melt butter, bacon fat or pork fat in frying pan ; when it bubbles, turn in egg which has been previously broken into a cup ; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides. Omelet 2 eggs I teaspoon salt 2 tablespoons hot water or hot milk 1 tablespoon butter Beat eggs well ; add salt and milk. Melt butter in frying pan ; add egg mixture ; shake pan vigorously until egg begins to brown on under side ; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve. Omelets may be varied in the following ways: — Bacon Omelet by adding finely chopped cooked bacon before folding. Cheese Omelet by adding grated cheese before folding. Creamed Salt Fish Omelet by combining creamed salt fish and finely chopped red pepper, and adding to omelet before folding. Kidney Omelet by adding stewed kidneys, highly seasoned. Mushroom Omelet by adding mushrooms. And continuing through a multiplicity of combinations. Foamy Omelet Same ingredients as for first omelet, beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan. Creamy Omelet 4 eggs I teaspoon pepper \ teaspoon salt 2 tablespoons flour J cup milk 1 tablespoon butter Melt butter ; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot platter ; garnish with white sauce, and parsley.