The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1894-04-23
MORAL.
stAII AhNisi fIcES.V

The above is the title of a little book got
ten out b. some enterprising publisher and
il contains recipes for cooking eggs III one
hundred and fifty different ways. AS there
is no bette or healthier article OF food
than eggs, it is well 70 know 4 variety Of
ways to prepare them, but it is hard to
conceive of q hundred and fifty
1t is interesting to know how to test fresh
eggs, and there are a variety Of ways, but
one of the simplest is to take n piece of
pasteboard ahoue five or six inches square,
with a hole in the center about an inch
square: hold this in front of strong light
and place the egg against the hole and
look through it; if il is a fresh egg it viii
be quite full after about tWenty-four hours
an air chamber or open space can be seen
ut the larger end and this gradually en-
larges as the egg gets Older. y bad egg
will not only have a large air space, bat
the contents VIII be seen 10 have Il mixed
appearance toward the center. BY prac-
tice one can soon learn to determine fresh
from q stale esq.
Another simple way is 70 drop them in q
weak brine. EGgs not more than Il day old
will fall to the bottom of this brine; if
more than six days Old viii float, and if
very bad will appear very light on the sur
face.
Another thing it is well to know-don't
beat the whites of eggs in tin; il is said to
prevent their getting light. Use a dish or
earthenWare bowl If III beating the whites
tney nave a tendency 10 bctOiHe SNOWY,
that is to separate in flakes and VIII not
stick 70 the bowl. aG3 du0p or Two cf
;-non juice and they can soon De fvothed
into truness, but if this IS Iied the esg
must be used at once
There is not much use TO give q good
housekeeper any suggestions IS 10 broiiin%,
frying, baking, roasting a. poaching eggs
they must AL know now that is doae-but
there are not many people successful in
omelette making, ana vt 1t is very silnrle.
An omlette must not be made until the rest
Of the meal is ready to dish W, Tor the Sc
cret Of a good, light one is to serve inme-
diateiy. rive eS-s, two taDl@SpD ontIis of
cream or rich milk, a little ALT and lerper
viii make nice plain onietta that viii be
as large as ought 20 be cooked at enc time;
il the size of the family require q larger
quantity there should tWO be made. The
whites ana yolkS should be beaten seUa-
rateiy-the whites to stiff frOth ami the
yoll1s until foamy. The milk ana seasoning
should be added to the yolks ana stirred
well; then the whites should be beaten in
and the mixture cooked Immediately III a
we'll buttered tin; the butter should get
very hot before tie onlette IS poured IT,.
There is 10 end to the ediblcs ti.;u can be
mixed with 4 plain omlette, ana mus vary
the dish. Cold ham. chicken, veal, fresh
oysters chopped very fine and 'ded just
before baking make dainty dishes.
There can be bought now little Individual
pie tins for baking onllettes, and then it
need not be cut, but serve not 10 each pate;
for d change two of these mny be put
together with something nice between
them.
A very pretty and paIatable way to pre-
pare eggs is to boil them very hard, and
when cold cut the egg into three or four
slices, first cutting OFT the ends; have the
yolks OF several eggs beaten very light and
seasoned with pepper and salt; dip your
slices in this and then IL bread crumbs
cracker dust, and fry in very hot lard.
There would be no end to the recipes
where eggs are used in dainty deserts, and,
indeed, when We think of it, there would
be no housekeeping without eggs. l hear
people talk of battercake8 and watlies, ana
even cake without esgs, or zone esq cake"
but 1 have yet TO taste any of these eata-
bles made good without eggs There are
three ingredients necessary to good cook
ing-n2l8, butter and eggs and there must
be plenty OF them.
Gloves of This Season.
Tan. pearl gray and the new greens are
said to be the popular gloves for this sea
son. The glove called the keyniar is the
most popular. They are made with gus
sets between the fingers but not between
the thumb and finger; this gives the nanG
a very slender appearance. They come in
all the dainty shades to match the coloring
of the new dress materials.
With many the most chic glove is Of
pearl kid stitched with tan and fastened
with smoked pearl buttons.
There are novelties III pearl gloves stitched
in violet or green. For every dav wear
nothing is more gcnteel than a tan Revn,er
glove, stitched in black and fastened with
large black buttons
FLoyvER-TRIsIMED HATS