The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1889-05-09
THE HOUSEHOLD.
Concerning Eggs.


The yolk of egg alone is the better for
invalids, and will be frequently relished
when the white would be eiected.
When cream cannot be procured for
coffee, the yolk of a selfboiled egg is a
very good substitute.
70 prevent the juice of fruit pies from
soaking into the bottom crust, wash the
crust over with 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.
1.-the eggs you have to use for frosting
are not quite as fresh as you could de-
sire, pinch of salt will make them
beat sitter.
The white of an 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, as in making gravies or
custards, dip the hot milk into the
beaten eggs a spoonful at q time, stir
ring we'll each time, until the eggs are.
we'll thinned, then add both together;
this will prevent the eggs from curd-
ling.
It 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 a 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 in
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 bag
and hang in q very dry place. In the
Winter, when eggs are scarce and dear,
tablespoonful of this mixture put in a
cup, little cold water poured over it,
and left to stand over night or for
half an hour or SO in the morning before
breakfast, will answer every purpose Of
a whole egg in settling coffee.
silver by rubbing with wet rag dipped
in table salt. To clean vinegar bottles
and cruets, crushed egg-shells in a little
water are as good as shot, besides being
healthier and handler. To mend broken
china, use a cement made by stirring
plaster f-paris into the white Of an
egg.
An egg we'll beaten and added to a
tumblerful of milk we'll sweetened, with
two espoonfuls 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 wLtte of an egg simply used as a
varnish to exclude the air, or the white
beaten up for long time with a table
spoonful of fresh lard till little water
separates; or, an excellent remedy is
mixture Of the yolk of egg with glyc-
crime, equal parts; put i'll a bottle and
cork tightly; shake before using; VIII
keep for some time in a 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 fine rag, changing as it
grows dry; or, stir two drains of pow
dered alum into the beaten whites of
two eggs till a coagulum is formed.
Place between fold of soft linen rag
and apply.
For a boil, take the skin of a boiled
egg, moisten it and apply. It 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 favor, 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.