Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1857-05-06
fm tie farmer,
EGGS as as ARTICLE OF FOOD.

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remember that they are both the product
and the source Of animal life.
The yolk Of eggs consist mainly of oil
suspended in water by means of albu-
men, and the white is almost pure slbu-
men and water. This albumen, of which
eggs are 50 largely composed, is highly
nutritious indeed, allnitrogenous articles
of food, and this includes most of the
substances we eat, whether animal OF
vegetable, are converted into albumeu
before they can aid in the nutrition OF the
body.
The yo'k containing so much oil, i;
less readily digested than the white. pro.
vided the latter be sparingly cooked
White of eggs is alkaline, and contains
some common salt The animal matter
which it contains, is the same as that
found in the chyle and the blood. and
besides these it contains some rnorgsn.
lied membranes, which are supposed te
aid materially in its digestion,
Newly laid eggs are more easily di.
gested thaa others. and eggs lightly
boiled, either in or out of the shell, more
so than hard boiled OF fried ones, as the
following experiments which have beer
tried, will show: Raw eggs, well whip.
ped, digested in a healthy stomach in Il
hours +; unwhipped. in 2 hours ; sof
boiled, in 3 hours and hard boiled OF
fried. in 5! hours.
In most farmers families at this season
of tie year, eggs are freely used fol
food, taking to considerable extent the
place of meat ; and as variety in the
modes of cooking is quite desirable, some
suggestions and recipes may be useful,
at least to beginners in housekeeping.
DROPPED EGGS are probably the most
healthful form in which they can be
prepared for the table. Break the eggs
very carefully into a pan of scalding wa,
ter. and let the water come gradually to
a boil. removing the eggs with a skim
mer as s. on as the white is set. Serve
on a hot platter with a little salt. pepper
and butter, or lay the eggs on hot butt
tered lost. For inFslids, use cream in
stead Of butler.
BOILED EGes.-Drop them in the shell
into boiling water, and boil from two to
three minutes, accord ng as you wish
the whites lightly or thoroughly DONE
A fresh egg requires a hall minute more
of boiling than an cd one.
PoAcukD Eeos.-Beat the eggs to a
frOth, add salt, pepper and butter, turn
them into a buttered pan and cook slow
ly over a few Goals, or better yet, over
boiling water. stirring constantly till del
set, Them serve on toast or vcget-
ables, or in a dish by themselves.
BAKED EGGs-Butter an earthen
dish, break the eggs in carefully,
sprinkle a little pepper and salt over, lay
on a few crumbs of butter, and bake
till the white is set.
FRIED EGGS are commonly cooked too
much. They should not be turned, but
the hot fat should be constantly poured
them with a spoon till the white is
set, when they are ready to be served
ONELETrE.-Bcst six eggs, add a lit
lie minced boiled ham or olher meat, OF
if preferred, a little chopped parsley and
onion, with salt, pepper and two ounces
butter. Turn it into a CREASED fry
ing pan over a slow fire, or over boiling
water, and stir till it begins TO ST.
When brown on the under side, it is
done ; then lay a fat plate over the top,
turn your pan upside down. 1t
should be cooked slightly, and eaten
BOILED CUsTARD-Boil the milk; and
set 1t away to cool. Beat four eggs for
each quart of milk, and stir them in,
salt, sugar and nutmeg to the
taste ; cock slowly over water. stirring
constantly till it chickens, taking care 10
it before boiling. Turn into cups,
and serve. For a richer custard, take
cream instead of milk, and the yolks Of
'ix eggs and whites of three, beating the
reserved whites to q stiff rrOth to pile on
he cups.
Sorr CusrARD.-These require six
cen yolks to a quart of cream or new
milk, six ounces white sugar. and spice
o the taste cook slightly and slowly,
hen turn into cups. Take the white of
light eggs, a spoonful OF white sugar,
md six drops essence lemon, and beat
i'll it stands alone, then pile it on the
ups Of custard.
BAKED CUsTARDs.-These require but
hree eggs 10 the quart Of milk. To pre-.
'ert the curd and whey from separating,
he milk should be boiled and cooled be-
pre- the eggs are added, and the oven
hould have a slow heat. AS soon as it
s%llies, i: should be taken out. All Gust
rds are better eaten cold. J. @. b.
Soils often contain not oyer one part
f phosphorus, in a soluble condition for
ne use of plants, in 5000; and yet, with
ut this small portion, not a blade of
rass, or seed of grain can be produced
o extract this from the soil and not re-
urn an equivalent, will soon render the
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