Book Agents How to Cook Eggs Boote agents! My goodness, what wealth of moaning Ik In those tWO TIia cookery word.s! Thay urn really people, hu¬ occupies ftn importan«; Pisco in household man beings like ourselves, and move! economy, tt prop¬ erly cooked, .nothing cJn am! have their being chiefly in con- bo more nour» Ishing and Keate>i districts, Just at the busiest appetising, but If leathary and grease-soaked, arn a h'oiir of the day, whatever time that la egg, pi«naoa (o health and perfect Jle In lira first to greet you on digestion. your! The doorstep in the morning, and In egg la ono of tho most valuable late of tho evening, when you are Juat gel- muscle-making foods, and, wfcou ting through with everything, hl» properly cooked, is easily digested. As step too »hell of tho le heard on the porch outside, and H ojTS- la porous, the water and all has to bo gone over again.all the ovatpprarbss ths egg will, in time, spoil. To cjst tho things that you told him hours ago freshness of an egg. nil a bowl shout having plenty of books and doz¬ with cold water, drop In tho e.gpoaching and baking)) Near;;.- every house they go to the peo¬ eggs, tho temperature of the water, ple arc merely affronted at tlic-lr solic¬ whould not be above ISn degrees, orj itation, and so many doors are' bang:d simmering point, as high heat make* in their faces. You know Just how e^jrs .tough. Tn soft cooking eggs, thea you feel when you see one und hear following method glvos tho moat satis- the phrase. "Are you the lady of the I f.tctory results: Pill a sauewpatn, witM house'.* Well, wo are offering..," Of } boiling water. Drop in tho egKs, covarf what u«e to go forth :'.' You know all and set on tho bRck of tho range te» that they are going to say, and more. keep hot, six minutes for soft cook-d ,\ great deal of it is their own fuult. !ng, eight minutes for" a firm Tesult. They put on the most Ingratiating and The egg will b«» oooked throughout! charming manner that doc< not sit. and will he a tran al vroant Jelly. Thla' well on many of the profession, and an | tnerhod is IcnonTi ,by, its Scotch aam*. so terribly aggressive about getting "coddling." Into your house, whether you are en- tcrtainlng London friends or burying To poach eggs, sol eat tf frying pa-nu your second cousin's wife, that sous*- and rub over the bottom with a bVt tiling Just rises Up in you to put them butter. Kill it three-fourtha with hotl-off) down. Generally you succeed. Ing waetr, add a lltit.lo aalt, and, break each egg earwfully Into a saucor. Once upon a time, a long time ago, j Slip» there was a pretty bride hanging ihol gAivtly Into tho water and draw sauce pan to back of « uitains and pictured in her naw bouse. I range so water doear' not boil. When on "bottom She, was as busy as she was happy. set loosrm with a or and there was scarcely a minute to I egg spatula grlddlo caik« think of the new husband, when the turner, nr.d lot cookuntll flrrnr thvouvsrh-. bell rang and In com3 the Inevitable. out; wtrllo ?ggs aro cooking prepare. a slice of toast for each a book agent. The pretty bride's person. Dip; Mouth war full of curtain pins, and tho edges quickly in boiling watber. she surveyed her caller from the top dot toast with hits of butter, set on! of ii very high ladder, but she. smiled R»rvlng dish, and carefully lift oggs- the awoitost,' most magnetic smile In from water to the toast by means of: the -world. u (perforated griddle cako turner. Dash', a of black pe-.pper on If liked, "I hit yolk. don't want any books." she said. and servo Immediately. A few drops)! "My husband har, more than 1 have of vinegar, addod to tho cooking water,) room for. but do -It down and rest; will aid In tha sei ¦! hardening e-ggs. you look so t!r<. that they can be moro easily removed. And down the poor woman did alt to Tho poached egg is capahte of many real, and warmed her poor, bitter heart adaptations ami combinations. at the sunshine and happiness that aha A hoked egg Is r»ally a poached egg found there. 1 can't tell you how cooked In the oven, nutter ramekln many years ago that was, but only the dishes or saucers and break in the oSK other day the pretty bride, whose 1 air .one to each dish. Season lightly Is now turning gray, received a letter with salt and p-tprpor, add one-half from the book agent who once for a ten spoonful butter, and sot dishes in little time had sat and rested In her a shallow pan containing enough hot Klttlng-room. ^"ow she is a bedridden water to half cover. Put in moderate . .1 I woman, and her life has b
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