Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-04-20

ton. Give variety to your seasonings.
For instance, if you use onions one day
use celery the next, making appetizing
novelties of rather the same foundation.
INFORMATION ON COMMON SUBJECT.
The yolk of egg alone is better for in
valids, and will be frequently relished
when the white would be rejected. When
cream can not be procured for coffee the
white of soft-boiled egg is very good
substitute.
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 weather
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 and an equal quantity of confec-
TONERS sugar-triple X-suficient to
make it the required consistency make a
| trosting which is very nice, and, as it re-
qulres 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 egg a spoonful
| at time, until the eggs are well thinned,
stirring well each time.
1t is often question what to do with
either the whites or yolks Of eggs which
| are sometimes left after making cake, FROST
ing, etc. Either will keep well for day
or two if set in cool place, the yolks well
beaten and the whites not beaten.
Whites or yolks of eggs may be used
with whole eggs in any cake or any re-
ooi int 1Ispu fnr
or two whites as whole egg.
Sort out the little eggs, keeping 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 dozen eggs well and stir them into
the shells. Spread them where they will
dry 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, a
tablespoonful of this mixture put in
cup, little cold water poured over it and
left to stand over night, or for half an
hour or so in the morning before break
fast, will answer every purpose of whole
egg for settling coffee.
EGG STAINS
Can be easily removed from silver by rub
bling with cloth dipped in table salt.
10 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 tumbler-
full of milk, well sweetened, with two
tablesr>s'nfuls of the best brandy, whisky
or sherry stirred in, is excellent for feeble
or invalid persons who take little nour-
ishment.
Eggs are valuable remedies for burns,
and may be used in the following ways |:
The white of an egg simply used to ex-
clude the air; or, the white beaten up for
time with tablespoonful of fresh lard
till little water separates; or, an excel
lent remedy is the yolk of an egg with
glycerine, equal parts; put in bottle and
cork tightly; shake before using; will
keep for some time in cool place. Fer in
famed eyes or eyelids use the white of an
egg beaten to froth with two tablespoon
fuls of rose water. Apply on a fine rag,
changing as it becomes dry; or, stir two
drans of powdered alum into the beaten
whites of two eggs until coagulum is
formed. Place between fold of a soft linen
cloth and apply. For boil, take the
skin of hard-boiled egg, moisten it 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 that of the
goose about as preferable for most culinary
purposes. Duck eggs have richer flavor,
but are not as desirable to eat alone; they
are, however, as good for all purposes Of
cookery, and for puddings and custards are
superior to any. The eggs of the Guinea
hen are also good for all culinary pur-
poses. JENNIE B. WARD.