The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1878-02-07
FARM, GARDEN AND HOUSEHOLD.
Eggs, and Ways of UsinsTheu.

Eggs, and Ways of UsingTbem.
DIR. Edward Smith saws: It would not
be possible to exaggerate the value of
eggs as 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 he says: There is
no egg of bird known which is not
good for food, or which #ohld 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, il the
eggs are not cooked improperly. DR..
Smith thinks it is a mistake to give
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 10 to
drop 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 a 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
scrve eggs in scrambled form, or in ONE
lets, 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 a
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 1t, 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
| ati OF fr, 10
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 MARBIE.-Take two parts
common soda, one part pulverized pun
ice stone, one part finely powdered
chalk; sift the mixture through n 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' Or
calar gives the following formula for @
shaving soap: Take white soap, foul
ounces; spermaceti, one-half ounce
olive oil, one-half ounce; melt them to.
gether and stir till nearly cold; scent
with such oils rs may be most agreeable.
USEFUL INFORMATION. The washer.
women of Holland and Belgium, so pro
verbally clean, and who get up theil
linen so beautifully white, use refined
borax as washing powder instead OF
soda, in the proportion of large hand.
full Of pulverized borax to about ten gal
Ions of boiling water. They save in soap
nearly one half. All other large wash.
ing establishments adopt the same mode.
For laces, cambrics, etc., an extra quan.
tity of the powder is used, and for crino.
lines (required to be made very stiff, @
strong solution is necessary. Borax being
a neutral salt, does not in the slightest
degree injure the texture of the linen
its effect is to soften the hardest water
and therefore it should be kept on every
toilet table. To the taste it is rather
sweet, is used for cleaning the hair, is al
excellent dentifrice, and in hot countries
is used with tartaric acid and bicarbon
ate OF soda as cooling beverage. Coco
tea cannot be made from hard water; al
water can be made soft by adding tea
spoonful of pulverized borax to an ordin
ary sized kettle of water, in which il
should boil. The saving in the quantity
OF the tea used will be at least one-fifth
-Scientifc american.