The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1889-12-19

Albumen, which ls $40 carbon, III hydro
gen, 1913 nitrogen, 2lO oxygen ana ~
sulphur exists Ia tho blood 10 tho pro-
portion " Reyeniy-ilye parts 70 one thon.
Rnnd, In less quantities IN lymph ana
Ghya, iuloeH formed Ia tho prucohA of dl-
gestlOn, and la uillng amounts IN other
juICea OF tho body. 10 supply this
llbumen IN tho body II Is necessary
10 uae allmenlB that contain II, That
group OF foods, OF which eggs are
tho foremost, arc called alhumenoldb,
The characteristic common 10 nll lh lhHl
they all contain nitrogen, an important
element In the body, Eggs, which are
easy of digestion, both when raw aud
properly cooked, RrG never too costly a
food per 80, lhepure nutrlment Ia them
n 0ne,thlrd Of their entire bulk while
that In beef lR only One-quarler ana that
1f Oystera 0ne-cghth their reHpectWo
bulkR, So that with eggs ~ % oentR a
dozen, round steak ~ 10 cents and nut,
ton chops at 20 cents pound both food
and money are saved by eating tho eggs,
10 toll II eggs are fre6h,-lluld the egg
tO the light and look through ~ Fresh
eggs aro more transparent In tho oentor
--old eggs at tho ends,
Or dissolve q Tablespoonful OF salt In q
quart Oi water Good eggs viii sink In
different ones will swim and bad eggs
llOat In tits solution,
or shake the eggs gently nj your ear,
II you hear gufglo or thud tho egg ls
bad.
10 pack down cggh,-i, Put ono pint
0f salt and q pound OF quotllmo Into
three gallons OF watcr, Stir II we'll and
let II stand ten days before putting In tho
ogga, Put them In, i0w ~ at tlmo,
aud, n they rise 10 tho top, add moro
water aa tho limo wator N too strong
and will cook the oggs Eggs 80 treated
viii keep u year, but cannot DO cooked IN
their shells ~ the limo seals tho shell
and will cause II 10 burst whom heated,
2, Pack ogga In layers, small end down,
In bran, corn m0al Gawdust or oats, Tho
bran and oats aro tho least liable W
gather moisture,
8, Wrap each ogg IN paper (nowspapor
will dO) ~ Orangea are ln their crates,
then pack In layoB, Take caro- there h
no break Ia the pHpcr or alnclnosB In tho
twisted ondB and tho oggs will keep three
months, -
4. Coyor each egg with coating Of
NlNNNNlN VI N'NNNAN NllA NlANN VI NNNNHNA
seed oil using ono third wax 10 two
thirds oil,
o. Crease with llnsOod oil and pack In
bran or eoarVo salt, Tho eggs, whom
'puckCd down. should In all cases be-
kept In cool dry place,
Tho albumcn Of egg coagulatoB AT 100
degrees OF heat and, when tho boiling
point 2l2 degrees, " reached II becomes
luaoublo, A. 100 degrees tho alhumon
whitona, but romans tondcr and delicate
and perfectly dlgcatlblo
An egg properly cooked H. then, ono
which has not been subjected 10 too great
heat. Tho simplest method Is boiling,
which N best done by pouring boiling
water Into u saucepan then drawing TO
ono side Of the range that II may not boil
and, putting tho cgg In, cover aud lot
stand ton minutes, Tho heat viii thus
thoroughly penetrate tho cntlro egg and
mako II thick aud creamy like custard,
Tho poOohod cgg 10 merely egg boiled
without 10 she'll, and the greatest caro-
must ho tObon shat the water In which
70 s cooked la Il lltllo below the boiling
point. Violent boiling not only toara
ihc egg 20 pieces whIlo cooking, but
mukos II tough and lndigCstiblo. Whom
properly cooked In clean saucepan and
daIntily served on slices Of toast, ponohod
eggs are u delicious meal for tho invalid,
The child or tho working adult,-Good
housekeeping,