Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1878-02-08
FARM, GARDEN AND HOUSEHOLD.
Eggs, and Ways of U.InEThem.


DIR. Edward Smith saws: It would not
be possible to exaggefate the value OF
eggs as an article of food, whether from
their universal tise, or the convenient
form id which the food Gs preserved,
presented and cooked, and the ntttriment
they contain. Again he says: There Is
no egg OF bird known which is not
good for food, or which would not be
eaten by hungry man. The White OF
eggs consists of nearly pure albumen,
oils, sulphur and water. Albumen is
considered the most important single
element of food. 1t is found in all COM
pounded animal structurers, and in the
vegetable productions most valuable for
food, though in a modified form.
There is great difference in the value
of different eggs, as there is 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 the
most persons this is not the case, if the
eggs are not cooked improperly. DIR.
Smith thinks it is a mistake to give a
mixture Of raw eggs and milk to IN
valids, such mixture tending more to
hinder than to promote digestion. Dys-
peptics often think that they cannot eat
eggs at all, and it is the case that deli
cate stomachs do sometimes 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
safer to break them before cooking.
For invalids the very safest way is to
drsp the egg from the shell without dis
arranging its form, into water boiling in
shallow dish. A few minutes boiling
is sufficient, and no dressing is neces.
sary, except trife of salt for those who
eat anything salty, though, of course,
good butter and pepper may be added,
or the egg may be carefully laid upon
toast. For family of children, it is
often more convenient, in all respects, to
serve eggs in scrambled form, or in ONE
let's, than to cook them separately.
some children are notional, and will not
eat the white of an egg, others think
they dislike the yolk, but when both are
cooked together they think nothing
about it, but eat with pleasure all they
can get. In most receipt books, the
directions for scrambling eggs advise
good piece of butter with which to cook
the eggs, seasoning them with salt and
pepper, and with chopped parsley, if
you choose. 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 omelet 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 to pre-
vent burning while cooking.
Household Hints.
PASTE FOR CLEANING METALS One
part of oxalic acid and six of rotten stone;
mix with equal parts of whale oil and
spirits of turpentine to paste.
To CLEAN MARBLE. Take two parts
common soda, one part pulverized pun
ice stone, one part finely powdered
chalk; sift the mixture through q fine
sieve and then mix with water; rub it
thoroughly over the surface of the mar
BILE, and the stains will be removed; then
wash the marble over with soap and
water.
SHAVING SOAP-The Druggists Cir
Guitar gives the following formula for a
shaving soap: Take white soap, four
ounces; spermaceti, one-half ounce:
olive oil, one-half ounce; melt them to-
gether and stir till nearly cold; scent
with such oils as may be most agreeable
USEFUL INFoRAIATIoN.-Ihe washer
women of Holland and Belgium, so pro-
verbally clean, and who get up their
linen SO beautifully white, use refined
borax as washing powder instead of
soda, in the proportion of a large hand
full of pulverized borax to about ten gal
Ions of boiling water. They save in soap
nearly one half. ALI other large wash
ing establishments adopt the same mode.
For laces, cambrics, etc., an extra guam
tity of the powder is used, and for crino-
lines (required to be made very stiff, q
strong solution is ecessary. Borax being
neutral salt, does not in the slightest
degree iniure the texture of the linen
its effect is to soften the hardest water,
and therefore it should be kept oR every
toilet table. To the taste it is rather
sweet, is used for cleaning the hair, is al
excellent dentifrice, aud in hot countries
is used with tartaric acid and hicarbon.
ase of soda as cooling beverage. Coco
tea cannot be made from hard water; al
water can be made soft by addirg tea
spoonful of pulverized borax to an ordin
airy sized kettle of water, i'll which il
should boil. The saving in the quantity
OF the tea used will be at least one-ffth
-sScientifc american.
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