Pine Bluff daily graphic., 1894-04-14
Remarks on Errs

Eggs may lose their nourishment by cooking. The yolk raw or very slight ly boiled is exceedingly nutritious. It is, moreover, the only food for those afflicted with jaundics When an egg has been exposed to long continuance of culinary heat it's nature is entirely changed A slightly boiled egg, how ever. is more easy to digest than a raw one. The best accompaniment foT hard egg is vinegar. Raw eggs have a laxative effect: hard boiled the con- trary There is an indiosyncrasy in some persons which shows itself in the utter disgust which they experience not only against the egg itself but also against any preparation of which it forms an ingredient, however slight. Eggs should always be literally ac- companed by bread Table Traits
 Eggs on Toast.-Put two table Gpoonfuls of butter into a stew pan or : spider, break in four or five eggs, season with pepper and salt and stir briskly over quick fire. Have ready few pieces of bread toasted and buttered, and as soon as the eggs are thickened pour them over the toast so as to entire ly cover each piece. A little cheese grated over the top of the egg on the toast is considered an improvement = Orange Judd Farmer.
 1Marshmallows.- The paste is really gum-arabic Dissolve six ounces of the gum cubes into little boiling water; about a teacupful is enough; strain aud add pound and a quarter of sugar; put into a bain-marie and stir over the fire until stiff; then take from the fire and stir for at least three or four minutes and then set aside to cool. Beat together the white of one egg and tablespoonful of cold water; flavor with tablespoonful of vanilla essence: beat until frosty; then add sugar to make a stiff paste Now set over the fire in boiling water. and when it is liquid enough dip almond-sized pieces of marshmallow paste with the cream; turn over with fork until fully cov- cred and lift on to buttered paper = Boston Globe
 An East Indian Dish For those who like the pungent curry, there is a dish of eggs a l'Indienne where you put a teaspoonful of curry powder to fried oRion First chop the onion fine, fry ] 1t pretty brown in teaspoonful of butter, stir in the curry powder and set to keep warm. Beat six eggs smooth, add four tablespoonfuls of cream and 1 pour into the pan where you have melted three or four tablespoonfuls of l butter; add the onion and curry Stir until as thick as batter, scraping all the time from the bottom of the pan. l Take off the fire before it hardens too much and stir minute longer. Serve very hot on toast and with dish of I boiled rice You will feel that you have partaken of a sumptuous lunch eon.-Detroit Free Press.
 - don't know whether i like these pictures or not, said the young wom- an. 'sThev seem rather indistinct :" But you must reme Der, madam, ; said the willy photographer, that your face is not at all plain. ."-Indianapol Journal.
 -s'One needs both beauty and dis. cretion to get along in society," said a bud to friend who had seen several seasons Not necessarily" replied the l latter sweetly You'll get along very we'll You are really quite discreet - Pittsburgh Chronicle Dispatch.
 -''Do you know the little boys that live next door to you?" Robbie Not very much. I guess mamma wouldn't allow me to play with them anyway; I she don't like foreigners. Well, but they are Americans Robbie-ssW We'll, thev told me they was Bapt;sts "--Inte1