. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ient to finish the cooking, andthere will not be danger of their being overcooked. Iheyshould be firm only, not hard. If the pan is perfectly clean,and the butter is not allowed to bum, they will have a brightclean color. Scrambled eggs may be varied the same asomelets, by mixing with them any other thing desired. Theextra material should be added when the pan is taken from thefire, and stirred with the egg xmtH it has finished cooking. Ateaspoonful of parsley, chopped fine, gives a good flavor ands
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ient to finish the cooking, andthere will not be danger of their being overcooked. Iheyshould be firm only, not hard. If the pan is perfectly clean,and the butter is not allowed to bum, they will have a brightclean color. Scrambled eggs may be varied the same asomelets, by mixing with them any other thing desired. Theextra material should be added when the pan is taken from thefire, and stirred with the egg xmtH it has finished cooking. Ateaspoonful of parsley, chopped fine, gives a good flavor andsimple change. A httle pur6e of tomatoes added makes a goodcombination. With minced chicken, veal, ham, fried bacon,mushrooms, or sweetbreads, it makes a good luncheon pieces left over will serve the purpose, as very little is re-quired. Garnish the dish with croutons and parsley. FLAIN rRENCH OUELET An omelet is the most difficult to prepare of any egg requires some practice to give it the right shape (which ishigh in the center and pointed at the ends), to have it soft in-. ^ 1. SHIKRED EGG. 2. COCOTTE. (SEE PAGE 266.)
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