Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1889-05-17
THE HOUSEHOLD.
Concerning Er.s.

Concerning Eggs.
The yolk of egg alone is the better for
invalids, and will be frequently relished
when the white would be rejected.
When cream cannot be procured for
coffee, the yolk of a self-boiled egg is
very good substitute.
To prevent the juice of fruit pies from
soaking into the bottom crust. wash the
crust over with a beaten egg before put
ting in the fruit.
When making frosting in warm weather
set the whites of the eggs on ice for a
short time before using.
Ifthe eggs you have to use for frosting
are not quite as fresh as you could de-
sire, q pinch of salt will make them
beat sitter.
The white of IN egg, an equal quantity
of cold water, and confectioner's
sugar, triple X, sufficient to make it the
required consistency, makes frostlng
which is very nice, and as it requires no
beating is very easily made.
When beaten eggs are to be mixed
with hot milk, rs in making graves or
custards, dip the hot milk into the
ring we'll each time, until the eggs are
we'll thinned, then add both together;
this will prevent the eggs from curd-
ling.
1t is often question what to do with
either the whites or yolks of eggs which
are sometimes left after making cake,
frosting, etc. Either will keep we'll for
a day or two if set in n very cool place,
the yolks we'll beaten and the whites un-
beaten.
Whites or yolks of eggs may be used
with whole eggs in any cake or other
recipe calling for eggs, counting two
yolks or two whites as one egg. Sort
out the little eggs and keep them for
settling coffee, using the larger ones for
cake.
When eggs are cheap and plentiful il
Summer, wash all those used in cooking
before breaking. Save the shells, and
when quantity are dry. crush them
fine; beat half dozen eggs we'll and
stir them into the shells. Spread them
where they will dry quickly, and when
thoroughly dry put in thin cotton tag
and hang in very dry place. In the
Winter, when eggs are scarce and dear,
a tablespoonful of this mixture put in q
cup, little cold water poured over it.
and left to stand over night or for a
half an hour or SO in the morning before
breakfast, will answer every purpose of
whole egg in settling coffee.
Egg stains can be easily removed from
silver by rubbing with a wet rag dipped
in table salt. To clean vinegar bottles
water are as good as shot, besides being
healthier and handler. To mend broken
china, use cement made by stirring
plaster Of paris into the white of an
egg.
An egg we'll beaten and added to a
tumblerful of milk we'll sweetened, with
two tablespoonfuls of best brandy or
whisky stirred in, is excellent for feeble
aged persons who can take little nourish-
ment.
Eggs are valuable remedies for burns.
and may be used in the following ways:
The white of an egg simply used rs a
varnish to exclude the air, or the white
beaten up for a long time with a table,
spoonful of fresh lard till little water
separates; or, an excellent remedy is q
mixture of the yolk of egg with glyc-
crime, equal parts; put i'll a bottle and
cork tightly; shake before using; will
keep for some time in cool place.
| For infamed eyes or eyelids, use the
white of an egg beaten up to froth
with two tablespoonfuls of rose-water.
Apply on a fine rag, changing as it
grows dry; or, stir two drains of pow
dered alum into the beaten whites of
two eggs till coagulum is formed.
Place between fold of soft linen rag
and apply.
For q boil, take the skin of boiled
egg, moisten it and apply. 1t will draw
off the matter and relieve the soreness
| in few hours.
To clense the hair and promote its
growth, rub the yolk of an egg we'll into
the scalp, and rinse out thoroughly with
soft, warm water.
The eggs of the turkey are nearly as
good as those of the hen, and that of
the goose is about as preferable for
most culinary purposes. Ducks eggs
have richer flavor, but are not as desir-
able to eat alone; they are, however, as
good for all purposes of cookery, and
| for buildings and custards are superior
to any. The eggs of the guinea hen are
also good for all culinary purposes
| Good Housekeeping.
THE KITCHEN.
| Tested Cooking Recipes.
STEwED CABBAGE. - Cut into thin
shavings and stew till tender; drain; add
| n0I