Science in the Kitchen Part 44

HOW TO KEEP EGGS.--To preserve the interior of an egg in its natural state, it is necessary to seal the pores of the sh.e.l.l air-tight, as the air which finds its way into the egg through the pores of the sh.e.l.l causes gradual decomposition. Various methods are devised to exclude the air and thus preserve the egg. A good way is to dip perfectly fresh eggs into a thick solution of gum-arabic,--equal parts of gum and water,--let the eggs dry and dip them again, taking care that the sh.e.l.ls are entirely covered with the solution each time. When dry, wrap separately in paper and pack in a box of sawdust, bran, salt, or powdered charcoal, and cover tightly to keep out the air.

There is a difference of opinion as to which end should be placed down in packing; most authorities recommend the smaller end. However, an experienced poultryman offers the following reasons for packing with the larger end down: "The air-chamber is in the larger end, and if that is placed down, the yolk will not break through and touch the sh.e.l.l and thereby spoil. Another thing: if the air-chamber is down, the egg is not so liable to shrink away."

It would be well for housekeepers to make the test by packing eggs from the same lot each way and noting the result.

Melted wax or suet may be used to coat the sh.e.l.ls. Eggs are sometimes immersed and kept in a solution of lime water, a pound of lime to a gallon of cold water, or simply packed in bran or salt, without a previous coating of fat or gum. By any of these methods they will keep for several weeks. Eggs, however, readily absorb flavors from surrounding substances, and for that reason lime water or salt solution are somewhat objectionable. Nothing of a disagreeable odor should be placed near eggs.

Eggs for boiling may be preserved by placing in a deep pan, and pouring scalding water over them. Let them stand half a minute, drain off the water, and repeat the process two or three times. Wipe dry, and when cool, pack in bran.

Eggs should be kept in a cool, not cold, place and handled carefully, as rough treatment may cause the mingling of the yolk and white by rupturing the membrane which separates them; then the egg will spoil quickly.

The time required for the digestion of a perfectly cooked egg varies from three to four hours.

It is generally conceded that eggs lightly cooked are most readily digested. What is generally termed a hard-boiled egg is not easily acted upon by the digestive juices, and any other manner of cooking by which the alb.u.men becomes hardened and solid offers great resistance to digestion.

TO BEAT EGGS.--This may seem trivial, but no dish requiring eggs can be prepared in perfection, unless they are properly beaten, even if every other ingredient is the best. An egg-beater or an egg-whip is the most convenient utensil for the purpose; but if either of these is not to be had, a silver fork will do very well, and with this the beating should be done in sharp, quick strokes, dipping the fork in and out in rapid succession, while the egg should grow firmer and stiffer with every stroke. When carelessly beaten, the result will be a coa.r.s.e and frothy instead of a thick and cream-like ma.s.s. Use a bowl in beating eggs with an egg-beater, and a plate when a fork or egg-whip is employed.

If the white and yolk are used separately, break the sh.e.l.ls gently about the middle, opening slowly so as to let the white fall into the dish, while retaining the yolk in one half of the sh.e.l.l. If part of the white remains, turn the yolk from the one half to the other till the white has fallen. Beat the yolks until they change from their natural orange color to a much lighter yellow. The whites should be beaten until firm and dry enough not to fall from the bowl if turned upside down. The yolk should always be beaten first, since, if the white is left to stand after being beaten, a portion of the air, which its viscous nature allows it to catch up, escapes and no amount of beating will render it so firm a second time. Eggs which need to be washed before breaking should always be wiped perfectly dry, that no water may become mingled with the egg, as the water may dilute the alb.u.men sufficiently to prevent the white from becoming firm and stiff when beaten.

In cold weather, it is sometimes difficult to beat the whites as stiff as desirable. Alb.u.men is quite susceptible to temperature, and this difficulty may be overcome by setting the dish in which the eggs are beaten into warm water--not hot by any means--during the process of beating. In very hot weather it is often advantageous to leave the eggs in cold or ice water for a short time before beating. When a number of eggs are to be used, always break each by itself into a saucer, so that any chance stale egg may not spoil the whole. If the white or yolk of an egg--is left over, it may be kept for a day or two if put in a cool place, the yolk thoroughly beaten, the white unbeaten.

_RECIPES._

EGGS IN Sh.e.l.l.--The usual method of preparing eggs for serving in this way is to put them into boiling water, and boil or simmer until they are considered sufficiently cooked. Alb.u.men, of which the white of the egg is composed, is easiest digested when simply coagulated. The yolk, if cooked at all, is easiest digested when dry and mealy. Alb.u.men coagulates at 160, and when the boiling point is reached, it becomes hardened, tough, and leathery, and very difficult of digestion. If the egg were all alb.u.men, it might be easily and properly cooked by dropping into boiling water, allowing it to remain for a few seconds, and removing it, since the sh.e.l.l of the egg would prevent its becoming sufficiently heated in so short a time as to become hardened; but the time necessary to cook properly the white of the egg would be insufficient for the heat to penetrate to and cook the yolk; and if it is desirable to cook the yolk hard, the cooking process should be carried on at a temperature below the boiling point, subjecting the egg to a less degree of heat, but for a longer time. The most accurate method is to put the eggs into water of a temperature of 160, allowing them to remain for twenty minutes and not permitting the temperature of the water to go above 165. Cooked in this way, the white will be of a soft, jelly-like consistency throughout, while the yolks will be hard.

If it is desired to have the yolks dry and mealy, the temperature of the water must be less, and the time of cooking lengthened. We have secured the most perfect results with water at a temperature of 150, and seven hours' cooking. The temperature of the water can be easily tested by keeping in it an ordinary thermometer, and if one possesses a kerosene or gas stove, the heat can be easily regulated to maintain the required temperature.

Another method, although less sure, is to pour boiling water into a saucepan, draw it to one side of the range where it will keep hot, but not boil, put in the eggs, cover, and let stand for twenty minutes. If by either method it is desired to have the yolk soft-cooked, lessen the time to ten minutes or so, according to the hardness desired. Eggs are best served as soon as done, as the white becomes more solid by being kept in a hot sh.e.l.l.

It should be remarked that the time necessary to cook eggs in the sh.e.l.l will vary somewhat with the firmness of the sh.e.l.l, the size of the eggs, and the number cooked together.

EGGS IN SUNSHINE.--Take an earthen-ware dish which will stand heat and also do to use in serving the eggs. Oil it and break therein as many eggs as desired; sprinkle lightly with salt, and put into the oven for two or more minutes till the eggs are set. Have ready some hot tomato sauce prepared as for Tomato Toast; pour the sauce over them, and serve.

EGGS POACHED IN TOMATOES.--Take a pint of stewed tomatoes, cooked until they are h.o.m.ogeneous or which have been rubbed through a colander; season with salt if desired, and heat. When just beginning to boil, slip in gently a half dozen eggs, the sh.e.l.ls of which have been so carefully broken that the yolks are intact. Keep the tomato just below the boiling point until the eggs are cooked. Lift the whites carefully with a fork as they cook, until they are firm, then p.r.i.c.k them and let the yellow mix with the tomato and the whites. The whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a little onion.

EGGS IN CREAM.--Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water.

When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream. Or, put a spoonful or two of cream into individual egg or vegetable dishes, break a fresh egg in each, and cook in the oven or in a steamer over a kettle of boiling water until the white of the egg is well set.

POACHED OR DROPPED EGGS.--Break each egg into a saucer by itself.

Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice may be added. Slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened; keep the water just below the boiling point. Take out the eggs one by one on a skimmer, and serve in egg-saucers, or on slices of nicely browned toast moistened with a little sweet cream, as preferred. If one is especially particular to keep the shape of the eggs, an egg poacher should be used, or a set of m.u.f.fin-rings may be laid in the bottom of the pan, and the eggs turned into the rings.

POACHED EGGS WITH CREAM SAUCE.--Poach eggs as in the foregoing, and pour over them a sauce made according to direction on page 351.

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 the 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.

WHIRLED EGGS.--Have a small kettle of water heated almost to boiling, and with a wooden spoon, stir it rapidly round and round in the same direction until a miniature whirlpool is produced. Have ready some eggs broken in separate cups, and drop them carefully one at a time into the whirling water, the stirring of which must be kept up until the egg is a soft round ball. Remove with a skimmer, and serve on cream toast.

OMELETS.

_RECIPES._

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 lightly 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 earthen-ware 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 coa.r.s.e towel than by washing; if the omelet comes from the pan perfectly whole and leaving no fragments behind.

FOAM OMELET.--Prepare as above, leaving out the white of one egg, which must be beaten to a stiff froth and spread over the top of the omelet after it is well set. Let this white just heat through by the time the omelet is done. Fold the omelet together, and dish. The whites will burst out around the edges like a border of foam.

FANCY OMELETS.--Various fancy omelets may be made by adding other ingredients and preparing the same as for plain omelets. Two or three tablespoonfuls of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet.

A little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan, may be denominated a vegetable omelet.

SOFT OMELET.--Beat together thoroughly one quart of milk and six eggs. Season with salt. Pour into a shallow earthen pudding dish, and bake in the oven until well set.

TABLE TOPICS.

The candidates for ancient athletic games were dieted on boiled grain, with warm water, cheese, dried figs, but no meat.

An unpleasant reminder.--(Scene, Thanksgiving dinner, everybody commenting on the immense size of the turkey.) An appalling silence fell upon the crowd when Tommy cried out, "Mamma, is that the old sore-headed turkey?"

The eminent Prof. Wilder was reared a vegetarian, having pa.s.sed his earlier years without even knowing that flesh food was ever eaten by human beings. When six years old, he saw on the table for the first time, a roasted chicken, at which he gazed for some moments in great bewilderment, when he seemed to make a discovery, and in his astonishment burst out with the remark, "I'll bet that's a dead hen!"

A story is told of a minister who was spending the day in the country, and was invited to dine. There was chicken for dinner, much to the grief of a little boy of the household, who had lost his favorite hen to provide for the feast. After dinner, prayer was proposed, and while the preacher was praying, a poor little lonesome chicken came running under the house, crying for its absent mother.

The little boy shouted, "Peepy! Peepy! I didn't kill your mother!

They killed her for that big preacher's dinner!" The "Amen" was said very suddenly.

MEATS

This is the term usually applied to the flesh and various organs of such animals, poultry, and game as are used for food. This cla.s.s of foods contains representatives of all nutritive elements, but is especially characterized by as excess of alb.u.minous matter. But in actual nutritive value flesh foods do not exceed various other food materials. A comparison of the food grains with beefsteak and other flesh foods, shows, in fact, that a pound of grain is equivalent in food value to two or three pounds of flesh.

At present time there is much question in the minds of many intelligent, thinking people as to the propriety of using foods of this cla.s.s, and especially of their frequent use. Besides being in no way superior to vegetable substances, they contain elements of an excrement.i.tious character, which cannot be utilized, and which serve only to clog and impede the vital processes, rendering the blood gross, filling the body with second-hand waste material which was working its way out of the vital domain of the animal when slaughtered. To this waste matter, consisting of unexpelled excretions, are added those produced by the putrefactive processes which so quickly begin in flesh foods exposed to air and warmth.

That flesh foods are stimulating has been shown by many observations and experiments.

Flesh foods are also specially liable to be diseased and to communicate to the consumer the same disease. The prevalence of disease among animals used for food is known to be very great, and their transmission to man is no longer a matter of dispute. It has been abundantly proved that such diseases as the parasitic, tuberculous, erysipelatous, and foot and mouth diseases are most certainly communicable to man by infected flesh. All stall and sty fed animals are more or less diseased.