Might As WeH Face it Jime Brides,
Husbands Like Eggs Cooked Property
-■ -- : - ' ■ • ■ ■ ■ , *
Chicago—She’s - beautiful—the June
bride —but can she cook an egg?
Yes, says the Poultry and Egg Nat
ional Board, she can if she practices
a few fundamentals of egg cookery.
Onje in command of these fundamen
tals she will make eggs her ally, as
all brides have done before her.
Then no matter how she prepares
eggs fried, scrambled, “boiled”,
poached, in an omelette, or baked in
a cake—she will proceed confidently.
The Board’s ace home economist,
Kathryn B. Niles, offers the following
basic truths of egg cookery “to all
brides who are beginning to dip into
the wonderful mysteries of cooking.”
Fried Eggs—Have butter, margar
ine or other fat hot enough to prevent
eggs from spreading over the skillet.
Slip eggs .into skillet, then reduce heat
to moderate or low. Eggs fried at
this temperature will cook uniformly
throughout. Season during frying or
when eggs are served. To hasten
cooking of top side, baste with the fat
or cover skillet tightly to hold in
steam. _ Use slotted pancake turner
to transfer the fried eggs to a warm
plate.
Scrambled—Mix eggs thoroughly
with fork or spoon if a uniform yellow
is preferred. Melt cooking fat in skil
let at moderate temperature. Increase
temperature to hot and pour in eggs. -
Stir rapidly until eggs are as done as
desired. While this procedure may
seem to contradict the general rule
of using low to moderate temperatures
for cooking eggs, rapid stirring over
a high temperature produces like re
sults.
Soft and Hard Cooked—The begin
ner soon learns that the size of the
egg, its refrigerated temperature, and
the amount of water used must all be
considered. Select a saucepan suit
able for holding the number of eggs
to be soft-cooked. Follow any of
these methods:
1. Cover eggs with cold tap water,
so that water level is about one inch
above eggs. Place over heat and bring
water to boiling point. Eggs will be
soft-cooked at that point, so take them
from pan at once. If medium-cooked
eggs are desired by this method, turn
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Jack and Jill, Inc. j
off heat at boiling point and, if nec
essary, set pan off burner to prevent
further boiling. Let eggs stand in
water, covered, for four to five min
utes. Eggs can be hard-cooked this
way by letting them stand for about
12 minutes.
2. First hold refrigerated eggs un
der warm-water tap or place them in
warm water while heating water in
saucepan to the boiling point. Trans
fer eggs to boiling water with a table
spoon. Turn off heat immediately.
Set pan off burner. Cover pan and
let eggs stand from four „to eight
minutes, depending, upon “creaminess”
desired in soft-cooked eggs. Same
method can be used to hard cook eggs,
except that the eggs should be left in
the pan, in water kept hot but not
boiling, for about 15 minutes.
3. Another so f t-cooking method,
sometimes called “coddling”, calls for
keeping the eggs in simmering water
for three • minutes.
In all instances, the eggs should be
cooled, when removed from saucepan,
by placing under cold tap water or in
cold water for several seconds to pre
vent further cooking and assure easy
handling.
Poached—Since the standard for a
poached egg is a high yolk banked
with a thick white, it is desirable to
poach only the higher quality eggs.
Put about two inches of water in a
shallow pan and bring it to a boil.
Reduce temperature to simmering.
Break each egg into a sauce dish and
slip each separately into the water. To
test doneness, press yolks gently with
back of a spoon. Remove eggs, one
at a time, with a slotted pancake turn
er and transfer to warm plate, hot
toast, hash or whatever the choice may
be. To remove excess moisture, pat
with paper napkin or towel.
Eggs in Cake—Every cook aspires
to turn out a fluffy, light, tender cake.
All cake ingredients should be at room
temperatures. This means the number
of eggs needed and the measured
quantities of milk and shortening.
Take these ingredients from the re
frigerator about one-hair hourjaefore
mixing. Warming of the eggs will be
hastened if the eggs are broken from
THE CHOWAN HERALD, EDENTON, N. C., THURSDAY, JUNE 4. 1953.
I OUR DEMOCRACY -■by Mat 1 j
C Its goop to be a kip in America %
+ -rAKTia/iMumw-mATschools our. p /fe*
IT'S A HAPPY WORLD OF BIKES 6W
**3/ t&Sp AND ROLLER. SKATES AND (
JF'ferr*. T\ COWBOYS, OF BALL-PLAYING j. V'M* Tf*
ANO fishing and dolls and JJr
Amp PARTICULAR!, y TODAY, WHEN MEDICAL
RESEARCH, BY PRACTICALLY ELIMINATING,'
SOME OF THE CHILDHOOD DISEASES AND O'/
MAKING OTHERS LESS SERIOUS. HAS
GIVEN INCREASING HEALTH,STRENGTH
AND LAUGHTER TO THIS WONDERFUM \
WORLD OF CHILDREN
CARSFX.EEKIPS TODAY, YjlfwM
RESPONSIBLE CITIZENS TOMORROW* J./ffll £ J
the shell immediately. In whole-egg
cakes, it is unnecessary to separate
the yolks from the whites. Add the
eggs one at a time to the creamed su
gar, shortening and extract /nixture
and beat it thoroughly before the next
egg is added.
The use of tested recipes is urged.
First read the recipe carefully. Make
sure you have all the necessary in
gredients. Then follow instructions
faithfully.
Often the homemaker finds it more
convenient to use a cake mix. Eggs
in all their natural freshness and deli
cate flavor are' already in many of
these mixes in the form of egg solids.
The egg solids contain all qualities of
the shell egg which make for effi
ciency in cooking generally and beau
tiful cakes in particular. Simply fol
low package directions. Results will
be rewarding.
If you do all thees things you will
find—in the words of the Poultry and
Egg National Board—that eggs are
the shortest way to an excellent meal.
Mrs. Privott’s Brother
Dies In Portsmouth
Dr. L. Leroy Jones, 60, brother of
Mrs. Wood Privott, died at 5 o’clock
Friday morning in Maryview Hospital,
Portsmouth, as the result of a heart
attack. Dr. Jones, a son of Mrs.
Thaddeus Jones and the late Mr. Jones
is a native of Kennansville, N. C., and
was an eye, ear, nose and throat spec
liast for 30 years.
Surviving are his mother, Mrs.
Thaddeus Jones of Kennansville; his
wife, Mrs. Ora Liskey Jones; two
daughters, Mrs. E. M. Rawles of Nor
folk and Miss Helen Lee Jones of
Portsmouth; four sisters, Mrs. Wood
PHvott of Edenton, Mrs. W. C. Her
bert of Spartanburg, S. C., Mrs. John
White of Daytona Beach, Fla., and
Mrs. Lewis Bullock of Kalamazoo,
Mich., and two brothers, Dr. Elmore
(Town Council j
Proceedings !
Edenton, N. C., May 28, 1953.
The Town Council met this day in
special session at 10:30 A. M.
Members present: Mayor Leroy H.
Haskett, John Mitchener, Jr., J. Edwin
Bufflap, Clyde Hollowell, W. J. Yates,
and J. Clarence Leary.
This special meeting of the Town
Council was called to discuss the pur
chase of a portion of the L. A. Deese
property to be used in widening Ri
der’s Lane. No action was taken at
this time.
Motion was made by J, Clarence
Leary, seconded by Clyde Hollowell,
and duly carried' that the following
resolution be adopted:
Be It resolved that all dogs in the
Town .of Edenton be quarantined
from June Ist through June 16th
and all dog owners be required to
comply with the following regula
tions:
1. Dogs shall he confined to the
premises of the owner.
' 2. All dogs, that Saye not been vac
cinated shall be vacfhUted at once.
9. Dog owners Shall see that their
a mtfal tag as proof
All dogs found .loose during this
period are subject to be shot.
There being no farther business, the
Ceuncfl adjourned.
ERNEST J. WARD. JR.,
Clark.
; Jones of Portsmouth and Harman L.
! Jones of Norfolk.
i Funeral services were held in Ports
mouth Sunday.
Philosophic Crook
Judge—l notice that, in addition to
! misappropriating SSOO, you took a
■ considerable quantity of valuables in
: the form of rings, watches and other
trinkets.
: Prisoner—Yes, sir; I remembered
i that money alone don’t bring happi
ness.
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-PHONE 516 * 213 SOUTH BROAD STREET
STORK SHOWER
On Friday, May 29, Mrs. L. P.
Forbes and Mrs. R. C. Carraway en
tertained at a surprise stork shower
in honor of Mrs. George Neihart.
Upon arrival the honoree was present-
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SECTION ONE—
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Mrs. Jack Evans, Mrs. Bill Poole, Mrs.
Paul George and the honoree, Mrs.
Neihart.
After the gifts were opened re
freshments were served.
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