The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-10-28
FACTS ABOUT EGGS.
Their Value As Food and How to
Prepare Them in Various Ways.

hIcpdTc inem IN various ways
Pour boiling water over frozen eggs
and let them remain until the water is
cold; they will then beat nearly as
we'll as fresh eggs. Keep them frozen
hard until ready for use.
To determine the age of eggs, dis
solve a quarter of a pound of salt in u
quart of cold water and drop in the
eggs one at a time. IF day old an egg
will settle to the bottom; if three days
old it will float; if more than five days
old it will rise above the water in pro"
portion to it's age.
TO ascertain the quality of eggs make
a cone of stiff white paper, place the
eggs to be tested, one at a time, in the
large end and look through the small
end toward the sun. If the contents
look clear, the egg is good. though the
shell may be discolored; if spots are
secn ii is not good.
DO not shake eggs designed for
hatching. Pack them carefully as
gathered in dry sand; when ready for
incubation, drop the eggs in tcpid
water and reject those that will not
settle to the bottom. Chicks will de-
velop in new-laid eggs two days earlier
than in those several days old.
Water forms about 20 per cent. Of a
fresh egg. This begins almost i'm
mcdiately to cvaporte through the
pores of the shell, and the air entering
introduces bacteria, which causes the
contents TO deteriorate and in time to
deCompuse. Place new laid eggs in Il
wire basket and immcrse the basket for
five seconds in boiling water. A very
thin coating of coagulated albumen is
thus formed next to the shell; the pores
can then be closed by rubbing the shell
with q cloth dipped in linseed oil.
Eggs boiled 20 minutes are more
readily diGcsted than if boiled five.
They are dry and mealy and more easi-
ly acted upon by the gastric juice.
The whites Of eggs will froth more
rapidly il cold. \ pinch of salt added
helps to cool them in warm weather.
Eggs laid in March or April, if rubbed
with Naseliue. into which has been
beaten a little salicylic acid, and pack
ed in salt, will keep several months
without perceptible deterioration.
\ raw egg swallowed Immediately is
very effective in removing a fish bone
which has been become lodged I'm the
throat. The white of an egg is an eX-
cellent application for a burn. If mus
tard is mixed with the white of an egg
a blister will seldom follow the appl-
cation Of the plaster
IIOarseness and tickling in the throat
are relieved with . garEle of the white
of an egg beaten to a froth with tum-
bier OF warm sweetened water
If the yolks of eggs are we'll beaten
and a little flour sifted over the top.
they will keep for day or two. but
leave the whites unbeaten if not used
at once.
An egg in a bottle is a great curiosi-
ty. Soak an egg in very strong vinegar
until the shell eoftens, when it can be
gently forced. lengthwiSe into a wide
mouthed bottle. Pour very cold water
over it repeatedly, and it will resume
its natural shape.
To restore the color to black kid
gloves, apply with a soft sponge the
white Of an egg beaten with a small
quantity of good black ink.
An old but very effective remedy for
an obstinate cough is to place two or
three whole eggs in very strong vine
gar (boled down to increase the
strength, if necessary. In three or
four days the acid will have consumed
the shells. Beat the mixture well and
th!cken with honey. Table two table,
spoOnfuls before each meal.
When eggs are plentiful and cheap
save all the shells; when they have ac-
cumulated, crush them very fine and
dry them. Beat half a dozen eggs and
stir the shells into the mixture then
spread and dry quickly. Put into a
thin muslin bag and hang near the fire
to keep the contents dry. When eggs
are high or scarce a tablespoonful of
this mixture, soaked in cold water sew
eral hours, will settle coffee as well as
a whole egg.
The yolk Of an egg is a very good
substitute for cream in coffee, and will
answer for three Guns.
A raw egg beaten with a little pulver-
iZcl sugar, half the quantity of cram
or milk, is excellent for Convalescents
or elderly people. Very sick people can
sometimes eat the yolk of a hard-boiled
egg when the white cannot be eaten
with safety.
The skin Of a boiled egg, moistened
and applied to a boil, will cause suppu-
ration and relieve soreness in a few
hours. 1t is also an excellent applica-
tion for a sty or intiamed eyelids.
A platter composed of the yollI Of an
| egg and salt will ofteG relieve pleurisy,
kidney and neuralgia pains.-Albany
| Cultivator,