Scientific cooking with scientific methods

Mix curry, flour and seasonings. Cook onion a few ■moments in butter, add flour and seasonings, then the milk slowly. Cook a few moments, and add the eggs cut into quarters; reheat, and serve with rice border. "Planked Eggs." One cup cold cooked corned beef or tongue, and equal quantity of fine bread crumbs. Moisten with -cream, and season with salt and pepper. Spread mix- ture on plank and make nests, and border of duchess potatoes, using pastry-bag and rose tube. Put a poached egg in each nest, and put in oven to brown potatoes. Garnish with halves of broiled tomatoes and parsley. Stuffed Eggs. Use six hard-boiled eggs cut in halves crossways. Remove yolks and mash to a paste. (This can be best and quickest done by putting them through a potatoricer.) Season with one-fourth cup grated cheese, one teaspoon lemon juice, one-half teaspoon mustard, salt and cayenne. Add enough oil or melted butter to make the mixture shape easily. Make balls size of original yolks and refill each white. These can be served arranged on serving-dish with a thin white sauce poured round and reheated, and served cold on a bed of parsley or watercress, or wrapped in paraffine paper and used for lunch or picnics. Eggs in Ramequins. 5 hard-boiled eggs. "•/•-• cup milk. iy2 tablespoons butter. % cup grated cheese. 1^2 tablespoons flour. Salt and cayenne. ^2 cup white stock. 1 cup buttered crumbs. Chop eggs finely and mix with salt and cayenne. Make a sauce with butter, flour, stock and milk. Add chopped eggs. Fill buttered ramequin dishes, sprinkle with cheese and buttered crumbs. Cook in moderate oven until crumbs are browned. Eggs with Chicken. Cut hard-boiled eggs lengthwise. Remove yolks, and lay whites aside in pairs. ]\Iash yolks to a smooth paste, and add equal amount of the minced chicken. Moisten all with a Mayonnaise dressing. Fill whites, using one piece for a cover; press together closely. Use as a salad. Egg Souffle. 2 tablespoons butter. 1 cup milk. 2 tablespoons flour. 5 eggs. 1 cup cream. 1 teaspoon salt. Dash cayenne or i/4 teaspoon paprika. Cream butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs beaten until thick and light in color. Remove from fire, add seasonings, and fold in the whites that have been beaten stiff and dry. Turn into individual moulds, set in pan of hot water, and bake in slow oven until firm. Serve with white sauce highly seasoned with paprika and onion juice. OMELETS. To be successful with egg omelets one wants to have an omelet-pan that is used for omelets only. Aluminum is the best for the purpose, but you want the heavy pan, so as to cook the omelet slowly and not burn. Plain Omelet. 3 eggs. 3 tablespoons water. 3 pinches salt. 1 tablespoon butter. Separate eggs, putting yolks in bowl and whites on platter. Add one pinch of the salt to the whites and two to the yolks. (A pinch of salt is what you take up between the thumb and forefinger.) Beat whites until stiff and dry, and yolks until lemon color. Add water to yolks, and beat it well in. Add whites, cutting and folding until well mixed with yolks. Have