The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1890-04-20
Information en- a Common Subject.

The yolkof eggs alone is better for in
Vailds and will frequently be rehshed when
the white would be rejected. When cream
cannot be produced for coffee the yolk of
a soft boiled egg is very good substi-
tute.
To prevent the juice of fruit pies from
soaking into the bottom crust wash the
crust with beaten egg before putting in
the fruit.
When making frosting in warm water
set the eggs on ice before beating. If the
eggs you use for frosting are not quite as
fresh as you would desire a pinch of salt
will make them beat sitter The white of
an egg, an equal quantity of confectioners'
sugar-triple X-sufficient to make it the
required consistency, make a frosting
which is very nice, as it requires no beating,
and is very easily made.
when beaten eggs are to be mixed with
hot milk, as in making gravies or Gus
tards, dip the hot milk into the eggs a
spoonful at time, until the eggs are
well thinned, stirring well each time.
1t IS often questioned what to do with
either the whites or volks of eggs which
are somtimes left after making cake.
frosting, etc, Either will keep for day or
two II set in cool place, the yolks
well-beaten and the whites not beaten.
Whites or yolks of eggs may be used
celpt calling for eggs, counting two yolks
or two whites as whole egg.
Sort out the little eggs, keep them for
coffee and such things, using the large ones
for cake
When eggs are plentiful and cheap in the
summer wash all the eggs used before
breaking. Save the shells, and when a
quantity are dry crush them fine, beat half
a dozen eggs well and stir them into the
ell
quickly, and, when thoroughly dry, put
them in thin cotton bag and hang them
IN very dry place. In the winter, when
eggs are very scarce and dear, tablespoon
ful OF this mixture put in cup, a 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 whole egg for settling
coffee
Egg stains can be easily removed from
silver by rubbing with cloth dipped in
table salt.
To clean vinegar bottles and cruets.
crushed egg shells in little water are
better than 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, well beaten, added to a tumbler-
Iul OF HlIk, SWGeten6d. with two table
spoonful of the best brandy, whisky or
sherry stirred in, is excellent for feeble
or invalid persons who take little nurish-
ment.
Eggs are valuable remedies for burns
and may be used in the following WAYS: the
white of an egg simply used to exclude
the air; or, the white beaten up for a long
with a tablespoonful of fresh lard till a
little water separates; or, an excellent
remedy is the yolk of an egg with glycer-
inc, equal parts; put in bottle and cork
tightly; shake before using; viii keep for
some time in cool place. For imflamed
eyes or eyelids use the white of an egg
beaten TO froth with two tablespoonful
Of rose water. Apply on a fine rag, chang
ing as 1T becomes dry; or stir two drains
of powered alum into the whites of two
eggs until a coagulum is formed Place
between a fold of soft linen cloth and
apply. 1t will draw off the matter
and relieve the soreness in a few
hours.
TO cleanse the hair and promote its
growth, rub the yolk of an egg well 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 thas of the
goose about as preferable for most cul-
mary purposes. Ducks eggs have a
richer flavor, but are not as desirable 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.