Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1885-03-26
Farm and Home.
Eggs and Oysters.


YcIleGt Iped, anu urges suuhgN tuaA Abeft
should be no economy in their use. She
has no patience with the sort Of thrift shown
b, some people who keep poultry Of scrimp-
ing their own families in the use of eggs
and selling them to buy inferior food for
home use, as MANY Of them do. Whstey-
er else YOU NAV economize in, do not limit
your family in respect to eggs. They are
nutritious. and even at cents apiece are
cheaper than meat They should be used
freely by all except those who know they
cannot digest them. Using freely does not
mean their unnecessary or extravagant use
gestible form of fried. or what are ordinarl-
ly called hard boiled eggs; but ii means the
frequent use Of them in any of the simple
forms of boiling. baking, omelets, plain cake
and other wholesome combinations. 1t is
very poor economy. especially FOL those who
keep hens. to substitute corned beef or salt
fish for eggs. or 10 use soda and cream Of
tartar as a substitute for eggs in sponge
cake or hll!-cooked hour in an onelr,.
They may be served IN an unlimited variety
Of styles. es2eciaity suitable for break
fast OF .anch, attractive a garnlsh, and.
when combined with sugar and milk. make
the mos; hea!thfu. buildings. desserts OF tea
dishes. Bat, though they are
PERFECT TYPE or Foop.
eggs are not intended to be eaten exclusive
ly, any more than any other foods. They
are one Of the most highly concentrated
forms Of food, and being wholly destitute
OF starch, should be eaten with bread OF
rice. The white OF the egg aas bu, trace
Of fat IN it. and requires the addition of
butter, milk or fat meat. Ike bacon or ham.
The white Of an egg contains alter. miner
a. Ingredients and soluble aibumen the yolk
has. in addition 10 these, oil and sulphur.
The alDamen is iuciosel IN LAYERS of thin
walled cells. When beaten. these walls
break, and the a.bumen. owing 10 rs glutln-
Gus nature. catches and holds The air and
increases 10 many times lis original bulk. II
j. not vel TO use an egg until II has been
laid 10 hours. a, The white does not become
set OF thick until then. and cannot be beaten
suf. Eggs for poaehug OF boiling are bes,
when 50 hour, Old. Ahumen, when heated,
become, dense >1hl /. If mixed and heated
With liquid, It harIens and entangles 10 it.
me>he~ an! solid, or impurities IN the liquid.
and rises 10 the surface with them as scum.
or prrc pilates them. Il i thus the white
0! e-s Gears soups. je!es and coffee.
Strong ACIDS, corrosive sub.lmate and creo-
sutr Will co4gl.ate olmen ; and therefore.
# any Of these puisons be taken into the
system, The White Of eggs swallowed quick
ly MI combine with the poison and protec,
the stomach. II : doubtful if many per
sons except those specially Interested in
chemics. studies have ever stopped 10 con
slider why it was tina, in so many cases Of
swallowing certain poisou> he swallowing
Of the white Of an egg should be recon-
meuded a preventive 81 fatal results, and
!, was very thoughtful Of Mrs. Lincoln to
give III, information. Il j perhaps needless
70 say that the antidoie must be given very
quickly, almost Immediately. else il will be
OF no aval. The shell, Of newly laid eggs
are almost full but as tAe shells are porous,
on exposure 20 air. the water inside evapor-
aies, and the eggs grow lighter. while air
PUSHES IN 10 take the place Of the water, and
causes the nltrogenous elements to decom-
pose and the eggs soon spoil. This explains
why good egg is heavy. and will sink in
water, and why stae egg i lighter, has
rafting or gurghng sound, and float. in wa
ter. Anything which will I'll up the pore.
and thus exclude the air. when applied TO
perfectly fresh eggs, will preserve them in
definitely; coating of liquid fat or gum, or
packing IN bran and salt, with the small
end down, i effeciual. Eggs should
ALWAYS BIZ KEPT N \ cool, DARK PLACE,
and handed very carefully, as any rough
motion may cause the white and yolk 10 be-
.
come mixed. by rupturng the membrsn.
which separates them. and then the egg
spoils quickly. Never buy eggs about the
freshness Of which YOU have any doubt. not
even IN winter. Eggs must be entirely above
and beyond all suspicion. Eggs with dark
shei. are richer and have larger volks. They
are always OF q better flavor and more nal.
aiao!e in the spring, but they are good and
suitable # perfectly fresh, at any season.
Ihey are especially nice, however. in spring.
Tor. as the body feels the languors of an an
preaching warmth. the appetite becomes
more eaprlelous and rejects the more solid
and substantial foods which il has c,sy.d
during the winter turning 10 the lighter but
equally satisfying, diet Of eggs. fruits. milk
and light vegetables. The comrnon.st WAY
OF cooking eggs is to boil them. and there
Is no one OF ever 50 limited ability who does
not think that she can cook eggs perfectly
we'll. But IN the rigid adherence 10 the
three minutes for soft boiled. FIVE minute,
for hard boiled eggs" rule, she does no, real.
lie that there is a better and more satisfac-
tory way Of boiling eggs than this. l, takes
little more time that is all, and when one
remembers that the result will be not only
more palatable, but much more healtbful. as
the egg will be more easily digested. Mrs.
Lincon's
WAY or BOILING THEM,
and II is also the way recommended by Mr..
Matthew Williams, who is a decided Eng
1stsh authority on cooking, is to put the eggs
into saucepan, cover them with boiling
water and let them stand for about 10 min
uies where the water will keep hot, but not
boiling. The proper temperature will be
$50 degs. When they are opened the white
will be of soft jelly-like consistency, and
the yolk soft, but not liquid. 1t will. in fact,
be uniformly cooked, no part of the white
appearing raw. as is ordinarily the case in
soft boiled eggs, but oil soft and tender, and
yet coaguiated. If the eggs are to Be hard
boiled, cook them for % minutes in water
just below the boiling point. And in pre-
pairing eggs for any dish in which hard boil
ed eggs are specified, cook them in exactly
the same CAV. The yoIk of an egg cooked