Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-04-06
DOMESTIC DOINGs.
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The height of supremacy is reached by
the egg on Easter day. There is no 9th
er edible which at any time can APP
Irroach to It's absolute sway on that,
day. The nearest approach to il is tur-
key on Thanksgiving day. yet there are
some people who eat chicken and pre-
tend To like it as We'll as the appropriate
bird. But there is nothing which can
approximate the egg, and so having no
limitations. it is sure of its place. In
many families there are races on Easter
morning as TO who can eat the most
eggs. but from hygienic standpoint
the practice is scarcely 10 be endorsed.
for the reason that an egg contains so
much of nutriment that a large number
are unnecessary. Like the celebrated
and advertised grape-nuts. quantity is
rot needed Many people do not like
eggs, however, despite the fact that
they are so healthful. and for them ii is
often a task to eat them, even on Easter
cay. A good way to prepare an egg for
such people is raw. That may not sound
appetizing, but it tastes that way IL
properly prepared Beat very light the
egg and in the bowl with 1t pour rich
milk governing the amount according
to taste. If the egg is quite offensive to
the taste, add greater quantity of the
milk and sugar to taste. Now any one
can see that that is nothing at all but
an eggnog, with the nog left out. 1t
lean be added, If desired. as the brandy
lcuts the egg and is itself very nourish-
ling as we'll as palatable. Bat for a
breakfast dish the egg and milk sweet
| ened are sufficient. Another way to
lltake a raw egg is as IL it We're an oys-
ter. That is. do not beat it. and instead
of adding to it, until 1t is like custard,
| salt slightly, add dash of red pepper
and little lemon Juice. 1t is not ex-
| actly like an oyster cocktail, but it is
Ereally surprising how good 1t will taste.
The raw eggs are undoubtedly the most
| healthful, and IL cooked the egg should
| be very soft. according to most authori-
| ties, tho recently a noted writer oil
what should and should not be eaten
has said that the egg which is the best
! for the stomach is the one which has
been boiled SO hard that it can be
grated. 1t would seem that the depths
of Ignorance had been reached or kept
| by a person who could not boil an egg,
| get there are few people who know just
| how long to allow the egg to remain III
| the water. If they know they are apt
4 to allow it to remain in too long, and
4 then are disappointed at the result. For
4 such people there can be nothing in the
i kitchen more appreciated than the sim
Pile little contrivances which look like
an hour glass and by which one can tell
4 when the egg is to be removed much
easier than by a clock.
i Boiled eggs. fried eggs and baked eggs
A the ways in which the hen fruit car
be prepared are many, and when the
4 palate tires of them in the ordinary
ways, there are always deviled eggs and
salad eggs to fall back upon. The usua
way of preparing deviled eggs is rather
long and tedious but the simplest ant
4 the best way is to remove carefully the
yolk from the hard-boiled egg and mi,
It thoroughly with mayonnaise dressing
| Then refill the empty whites with care
and they are ready to serve.
A boiled egg need never be wasted, thu
oftentimes 1t is perpelxing for the WON
| an who has been reared with the thrift,
idea that 1t is sin to throw anything
: into the refuse barrel to know what t.
do with a fried egg which has becom,
: cold and correspondence uninviting
i But a cold boiled egg is always useful
that is, IL 1t has been hard boiled II
! soft egg has been left, 1t is well to dro,
! 1t into the water again and allow 1t +,
boil until hard, for then il is very hand,
] to use in salad. being inviting to tn,
Dsight as well as to the taate.