The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-04-26
most valuable as food. though in a modi-

most valuable as 100d, though in mOdi-
There is great difference In the value
of different eggs, a. there IL in their size
and flavor. Well-fed domestic fowls
yield far richer food in their eggs than
common wild fowls. Many suppose that
raw eggs are more easily digested than
those that are cooked, but for most per
sons this is not the case. if the eggs are
not cooked improperly. DR.. Smith thinks
1t mistake to give mixture of raw egg
and new milk to iDvafids, such a mkt.
ure tending more to hinder than to pro.
mote digestion. Dyspeptics often think
that they cannot eat eggs at all, and it is
the case that delicate stomachs do some
times suffer greatly from eating any
but the freshest Of eggs. When we cannot
be sure of the age of the eggs provided,
It Is always host safe to break
them before cooking. For invalids the
very safest way is to drop the egg from
the shell without disarranging its form,
into water boiling in shallow dish. A
few minutes boiling Is sufficient, and no
dressing Is really necessary except trifle
OF salt for those who eat everything
sailed, though of course good butter and
pepper may be added, or the egg may be
carefully laid upon q slice of toast For
a family of children it is often more con-
venient in all respects to serve eggs in
scrambled form or in omelettes, than
n0ti0nal, and will not eat the white of the
egg, others think they dislike the yelk,
but when they are both cooked together,
they think nothing about it, but eat with
pleasure all that they can get. In most
recipe books the directions for scram-
bling eggs advise "g00d piece of butter''
with which to cook the eggs, seasoning
them with salt and pepper and with
chopped parsley if you choose and can.
But If for any other reason you prefer it,
you can use milk instead Of butter, and
for children this is best. The proportions
used for an omelette are very good, "a
cup of milk for six eggs" This increases
the quantity. The eggs are broken but
not beaten, and are stirred simply to mix
well and prevent burning while cooking.
Omelettes are not common in the country.
The usual recipes are enough to brighten
one, because they enjoin extreme caution
lest the omelette may fall or be heavy. At
our house we have always had good sue
cess with the following recipe, perhaps
because of the flour or corn-starch used,
perhaps because we baked it in the oven
in shallow dish, which we set upon the
table, and so had no trouble about turning
it over or turning it out:
"Six eggs, the whites beaten to stiff
fr0th, the yelks well beaten; one teacup
of warm milk, in which small bit of
butter is melted; tablespoonful of flour
or corn-starch, wet to paste with a little
of the milk, and stirred into the cup of
milk q teaspoon of salt and little pep
per. Mix together, adding the whites
last; bake Immediately"
[While this is an excellent breakfast
dish, it is hardly to be called an omelctte
IAN omelette is always cooked in fry.
ing pan with buttcr.-ED
Custards, we'll made, are not only de-
licious, but they are nutritious and whole
some for most people. In making boiled
custards, much stirring increases the
lightness and apparent richness of the
product. A custard should be boiled in a
farina kettle, or something corresponding
that is in water bath, made by setting
pot or other vessel into kettle of boil.
ing water, to avoid all danger OF burning.
Boiled custards may be made with one or
two eggs and two tablespoonfuls of corn
starch to quart of milk; or from four to
six eggs to quart without the starch
Faith Rochester, ut american AgricM-
turist.