The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-05-20

ing to the length Of time employed In
the process. Eggs are also occasionally
baked In much the same manner that
they are fried
me >omelet Is generally regarded as
one Oh the most appetizing forms in
which eggs can be served. 1t consists of
the beaten egg with little milk, water
and cream or melted butter added, quick
1y cooked in a little fat or butter in a
suitable pan and folded over so that it
may be turned out of the pan in a half
round form. Some cooks insist that the
best omeiets are made by using hot water
Instead OF milk or cream. me hot water
is stirred into the egg yolk in the pro-
portion of one tablespoon TO an egg.
Scrambled eggs resemble an omelet in
method of preparation, but no effort is
made to preserve the characteristic form
and appearance of the omeiet. Generally
speaking, lightness is desired in the ONE
let and thorough mixing in scrambled
eggs. The former is secured by beating
the latter by stirring. Omelets are also
made by the addition1of various materials
such as parsley, Jams, etc.
1.-The uses of eggs for other purposes
than food are numerous. Large quantt e5
of egg white are used in the manufacture
of albumen paper for Photographic pur-
poses, and the egg white and yolk and
products made from them are very I'M
pOrtant IN the manufacture OI HldHy JILL
ferent articles
The washing of new laid eggs greatly
impairs their keeping qualities. ACCORDING
to Seibel, new laid egg. placed IN prime
made in the proportion OF two ounces Oh
salt to each pirt of water will at once
sink to the bottom All egg enc day
old will sink below the surface, but not
to the bottom, while an egg three Gays
old will swim just emersed IN TIE nqul9 1;
If more than three days old the egg will
float on tic surface and If more than
two weeks old the shell will barely dip
in the water.
AS to the method Of pl eserving eggs the
only one that the department seems to
link worthy of any great attention is
that Of coating the eggs Witk water-glass.
Water-glass is the popular name for po-
taSSium or Soolpm soiicate. 1t is timex
syrup in the form of which 1t is sold
for commercial uses. 1t is sold wholesale
for as little as one and three quarte'
cents pound in carboy lots. Cne part
of the syrup is CissoiVec in one part OF
water. The eggs ale coated with this
solution. There is also Water-glass
powder soluble in water. One gallon
Of the solution is sufficient for fifty dozen
eggs if they are properly packed.
The statement so frequently made by
hcusekeepers that eggs at % cents doz-
en- are cheaper thar meat is true in one
sense. Not, OF course, with reference
to the total amount of nutrients OK tanned
for the money expended, but because a
smaller amount of money is needed to
as at least one and a quarter pounds
of beefsteak, costing Is ccrts, at 20 cents
pound, would be necessary to serve five
ADULTS, in many families, five eggs costing
10 cents, at % cents a dozen would serve
the same number and probably satisfy
them equally we'll If the arpetites Of
the family are spc' as to demand two
eggs per pe;son, doubling the cost it is
still % per cent less than the steak. Many
persons eat more than two eggs at a
meal, but the average number per person,
L believed IN rp1n llxyH
two in most families A hotel chef is
authority for the statement that at least
cne-Ealf the orders he receives are for
one egg. Frequently Wher. omelets, SOU
lilies, creaned eggs and ether similar
dishes are served in plate or fried poach-
eel or boiled eggs or II eat less than one
egg per person is used.
1t is suggested that the most needd
reform III the egg business is that the
eggs should be sold by weight and not by
lumber. EGGS vary SO n1ucn in size that
the numerical terms of sale often are
unjust to either the mel chant or the con-
GuTner.