The lesson oneggs furnishes one of the besl opportunities ... teach
he muscle-building foods, tf eggs arescarce, it maybe well to give this
esson at some other time in the course. Each pupil should be asked
" bring an egg; one or two should bring a little milk; and enough
breai ishould be pro. tded ... toast for the poached eggs. The tea,
"■" '"" undertake ... give too many recipes in this lesson bul
•,i"M "'> ■" acquaint the girls with a sufficient rarietj of ways of
okmg eggs to make egg cookery interesting. A, moderate tempera-
ture for cooking eggs should be emphasized.
BEOIPBS.
Soft-Cooked Egg*.
I,'lili" sufficient to cover, remove from the fire ■ ,i
them to stand from 5 to 8 minut '
I III,- | ,,g8-
' cold- water, beat, and when I be water boils, reduce beat and lei them
md 20 minute, with water just below the boiling poix^then puUnto «ld w^te"
Poach* a
, Kr";,k ,"•"■'' -r ,..„,,„llv. slip I ...,. into boiling ntol ,|,,r...
'" ..in,,,,..,,,, ,„„„,,,. ,,„,. d, „. ,v, ,
""'"-' -k '.* '" «W I**«d« I .,
Bah d ■
tea buttered baking dish with butt tabs, break eggs in diahwithoul
add ^«*|w~-ltt or cream for « iu™
pepper, and sprinkle with grated cheese, if desired; or tl may be lined with
cold mashed potatoe B ke in a mode.
( beamed Eggs
3 hard cooked -■ g -M — :
l cup iii<'<liuin whiU
';,,,1U"71"" and add hard cooked . cu( in bah | .. ., ,
and when hoi servi ' ' •
bites and yolks, chop whites 6ne, add I itc sauce and when hoi
04 THREE SHORT COURSES IN HOME MAKING.
Cream// Omelet.
1 egg. Pepper.
\ teaspoon salt. i teaspoon butter.
1 tablespoon milk.
Beat egg slightly, add milk and seasonings; put butter in hot omelet pan, when
melted turn in the mixture; as it cooks draw the edges toward the center until the
whole is of a creamy consistency; brown qiuckly underneath- fold and turn onto a
hot platter. Serve at once. Serves 1.
Scrambled Eggs.
Double the quantity of milk given for creamy omelet and stir all the time while
rooking
Foamy Omelet.1
1 egg. 1 tablespoon milk or water.
£ teaspoon salt. \ teaspoon butter.
Cayenne or white pepper.
Beat the yolk of the egg until creamy, add seasoning and milk; beat the white
until stiff, but not dry, cut and fold into the yolk carefully; heat an omelet pan, rub
bottom and sides with the butter, turn in the omelet, spread it evenly on the pan.
Cook gently over heat until omelet is set and evenly browned underneath; put it
into a hot oven for a few minutes to dry slightly on top; fold and serve immediately.
Serves 1.
METHOD OF WORK.
Devote one-half the class period to a discussion of the structure
of the egg and the effect of heat upon it. Use simple experiments or
watch the poached egg to make a study of the changes produced in
the egg by heat. If girls are sufficiently experienced, have them
work together in small groups, first scrambling an egg, then making
an omelet. Demonstrate the cooking of the omelet before the entire
class. Serve the egg dishes carefully while hot.
LESSON XII. SIMPLE DESSERTS— CUSTARDS.
SUBJECT MATTER.
A custard is a combination of eggs and milk, usually sweetened
and flavored and either steamed or baked as cup custard, or cooked
in a double boiler as soft custard. The whole egg may be used or
the yolks alone. The yolks make a smoother, richer custard.
Page 44
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The lesson oneggs furnishes one of the besl opportunities ... teach
he muscle-building foods, tf eggs arescarce, it maybe well to give this
esson at some other time in the course. Each pupil should be asked
" bring an egg; one or two should bring a little milk; and enough
breai ishould be pro. tded ... toast for the poached eggs. The tea,
"■" '"" undertake ... give too many recipes in this lesson bul
•,i"M "'> ■" acquaint the girls with a sufficient rarietj of ways of
okmg eggs to make egg cookery interesting. A, moderate tempera-
ture for cooking eggs should be emphasized.
BEOIPBS.
Soft-Cooked Egg*.
I,'lili" sufficient to cover, remove from the fire ■ ,i
them to stand from 5 to 8 minut '
I III,- | ,,g8-
' cold- water, beat, and when I be water boils, reduce beat and lei them
md 20 minute, with water just below the boiling poix^then puUnto «ld w^te"
Poach* a
, Kr";,k ,"•"■'' -r ,..„,,„llv. slip I ...,. into boiling ntol ,|,,r...
'" ..in,,,,..,,,, ,„„„,,,. ,,„,. d, „. ,v, ,
""'"-' -k '.* '" «W I**«d« I .,
Bah d ■
tea buttered baking dish with butt tabs, break eggs in diahwithoul
add ^«*|w~-ltt or cream for « iu™
pepper, and sprinkle with grated cheese, if desired; or tl may be lined with
cold mashed potatoe B ke in a mode.
( beamed Eggs
3 hard cooked -■ g -M — :
l cup iii<'<liuin whiU
';,,,1U"71"" and add hard cooked . cu( in bah | .. ., ,
and when hoi servi ' ' •
bites and yolks, chop whites 6ne, add I itc sauce and when hoi
04 THREE SHORT COURSES IN HOME MAKING.
Cream// Omelet.
1 egg. Pepper.
\ teaspoon salt. i teaspoon butter.
1 tablespoon milk.
Beat egg slightly, add milk and seasonings; put butter in hot omelet pan, when
melted turn in the mixture; as it cooks draw the edges toward the center until the
whole is of a creamy consistency; brown qiuckly underneath- fold and turn onto a
hot platter. Serve at once. Serves 1.
Scrambled Eggs.
Double the quantity of milk given for creamy omelet and stir all the time while
rooking
Foamy Omelet.1
1 egg. 1 tablespoon milk or water.
£ teaspoon salt. \ teaspoon butter.
Cayenne or white pepper.
Beat the yolk of the egg until creamy, add seasoning and milk; beat the white
until stiff, but not dry, cut and fold into the yolk carefully; heat an omelet pan, rub
bottom and sides with the butter, turn in the omelet, spread it evenly on the pan.
Cook gently over heat until omelet is set and evenly browned underneath; put it
into a hot oven for a few minutes to dry slightly on top; fold and serve immediately.
Serves 1.
METHOD OF WORK.
Devote one-half the class period to a discussion of the structure
of the egg and the effect of heat upon it. Use simple experiments or
watch the poached egg to make a study of the changes produced in
the egg by heat. If girls are sufficiently experienced, have them
work together in small groups, first scrambling an egg, then making
an omelet. Demonstrate the cooking of the omelet before the entire
class. Serve the egg dishes carefully while hot.
LESSON XII. SIMPLE DESSERTS— CUSTARDS.
SUBJECT MATTER.
A custard is a combination of eggs and milk, usually sweetened
and flavored and either steamed or baked as cup custard, or cooked
in a double boiler as soft custard. The whole egg may be used or
the yolks alone. The yolks make a smoother, richer custard.