S. T. Rorer

“ Put the butter into a saucepan, add the onions, cut into very thin slices; shake until the onions are soft, but not brown, then dust over the flour, mix, and add the milk, salt, pepper and nutmeg. Stir carefully until this reaches boiling point, then stand it on the back part of the stove where it will keep hot for at least ten minutes. Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs. Turn into a baking dish or casserole and bake in a hot oven fifteen minutes; serve at once. ”

“ Drop in the pepper one egg. Dust it lightly with salt, stand the cups in a pan of boiling water and cook in the oven until the eggs are "set." Toast one round of bread for each cup and make a half pint of cream sauce. When the eggs are "set," fill the bottom of the serving platter with cream sauce, loosen the peppers from the cups and turn them out on the rounds of toast. Stand them in the cream sauce, dust on top of each a little chopped parsley and send to the table. ”

“ SWISS SOUFFLE Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy. Add the yolks of three eggs. Mix quickly. Add the grated rind of one lemon and a tablespoonful of lemon juice. Heap this into individual dishes. Make a tiny little hole in the center and put in a maraschino cherry, leaving the hole large enough to hold a tablespoonful of the liquor when the omelet is ready to serve ”

“ Failures come from beating the eggs until they are too light, or having the butter too hot, or cooking the omelet too long before serving.
In large families, where it is necessary to use a dozen eggs, two omelets will be better than one. A six-egg omelet is quite easily handled. Do not use milk; it toughens the eggs and gives an unpleasant flavor to the omelet. An "omelet pan," a shallow frying pan, should be kept especially for omelets. ”

“ If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh.
TO PRESERVE EGGS To preserve eggs it is only necessary to close the pores of the shells. ”

“ The eggs must be beaten to just the right point and the oven must be very hot. Get everything in readiness before beginning to make the souffle.
Select a bowl, perfectly clean, and arrange the star tube and pastry bag, if you are going to use one. If not, get out a baking dish. Sift six tablespoonfuls of powdered sugar. Separate six eggs. Put three of the yolks aside (as you will only use three) , and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken. ”

“ When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime boil the stock until it is reduced one-half, add the butter, baste it over the eggs and send to the table. ”

“ This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down and cover them with lime water; this not only protects them from the air, but acts as a germicide. ”