The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1878-02-21
Farm, GARDEN AND HOUSEHOLD.
E1s..aaa way. Of U.iua Ths~.

br possible 10 exaRRerAte the yAlne OH
eggs ak an article Of food, whether from
their universal use, or the convenient
form in which the food as preserved,
presented and cooked, and the nutriment
they contain. Again be says: There s
no egg Of bird known which is not
good for food, 0r which would not be
eaten by hungry man. The white oi
eggs consists Of nearly pure albumen,
oils, sulphur and water. Albumen ~
considered the most important single
element of food. II is fsund IN all com
pounded animal structurerz, and in the
vegetable productions most vainable for
food, though in a modified form.
There is great difference IN the valiie
Of different eggs. as there is IN their size
and favor. Well fed domestic fowls
Yield far richer food ia 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 In not the case, IL the
eggs are not cooked improperly. DIR.
Smith thinks il il a mistake 10 give a
mixture Of raw eggs and milk 10 ln-
YalidE, such a mixture tending more 20
hinder than 30 promote digestion. Dys-
peptics often think that they cannot eat
eggs al all, aud il is the case that deli
I 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, IL IL always
safer 10 break them before cooking.
For invAlids the very safest way n 10
drop the egg from tine shell without dis
arranging IFS form, into water boiling IN
a shallow dish. A few minutes boiling
is sufficient. and no dressing IN neces-
sary, except trifie Of salt for those who
eat anything salty. though, OF course,
good butter aud pepper may be added,
or the egg may be carefully laid upon
toast. For a family Of children, u In
often more convenient, in all respects, 10
serve eggs in scrambled form, or IN ome-
lets, than TO cook them separately.
some children are notional. and viii not
eat the white of an egg, others think
they dislike the yolk, but when both aFe
cooked together they think nothing
about IL, but eat with pleasure all they
can get. In most receipt books, the
directions for scramblihg eggs advise a.
good piece OF butter with which 90 cook
. Aa4N Nkkhs nz11ntAAIE AhEAAA NAe1 @@~~ ~~A@A
pepper. and with chopped parsley. II
yon choose. But il for any otler reason
Won prefer IL. YOU can use milk instead
uf butter, and for children, this is best
The proportions nsed for au omelet are
very goods cup OF milk for siI eggs.
This increases the quantity. The eggs
are broken but not beaten, aud are
stirred simply 10 mix well, and TO pre-
vent burning while cooking.
HaasehaGd HtHts.
PASTE FoR CLEANING METALS.
part Of oxalic acid and six Of rotten stone;
mix with equal parts Of whale oil and
spirits Of turpentine 20 paste.
To CIRAS MARRLE-Take two parts
common soda, one part pulveT1zed pum-
ice stone, one part finely powdered
chalk; sift the mixture through q fine
sieve and then mix with water; rub IL
thoroughly over the surface Of the mar
I BILE, and the stains viii be removed; then
wash the marble over with soap and
water. ~
SHAVING SoAP.-The DrHQgistE' Cir
ctfEdp gives the following formula for
shaving soap: Take white soap, four
ounces: Eperlnaceti, one-hAn 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 ISFoRNGTIoS.-The washer
women OF Holland and Belgium. 20 pro-
verbally clean. and who get mp their
linen 80 beautifully white, use refined
borax Bs n washing powder instead OF
soda, IN the proportion Of large hand
{ full of pulverized borax toabout ten gal
lons of boiling water They save in soap
( nearly one half. All other large wash
ing establishments adopt the same mode.
I For laces, camhrics, etc, an extra guam
tity Of the powder ia nsed. and for cFino-
I lines (required 10 be made very stidl, n
strong solution is necessary. Borax being
! a neutral salt, does not in the slightest
I degree injure the texture Of the linen;
it's effect is TO soften the hardest vater,
and therefore il should be kept On every
toilet table. To the taste IL is rather
sweet, is used for cleaning the hair, is an
excellent denhfrice, and in bot countries
I is used with tartaric acid and bicarbon-,
ate OF soda as cooling beverage. Good
( tea cannot be made from hand water; all
water can be made soft by adding tea
I spoonful Of pulverized borax 10 an ordin-
ary sized kettla of water. IN which il
should boil. The saving IN the quantity
/ OF the tea used will be AZ least one-hfth.
I --Scicntife American