Omaha daily bee., 1901-03-10
ALL ABOUT EGGS.

Some of the Many Ways in which
They Are Cooked.
According to the authority Of the poet,
Tom Moore. the French have given us
6S5 ways to serve eggs.
Eggs, like milk, are considered complete
food and contain a larger proportion of
nutriment, according to bulk, than any
other food. But when regarding eggs in the
light of complete" food the shell must
be taken into account, as its composition
furnishes certain parts which enter into the
organism of the chick. These elements can
not, of course. be utilized when the eggs are
used for food and they are therefore not
complete" although highly nutritious
food in concentrated form.
| Eggs are a most suitable food for chill
| dren. the consumptive and the feeble, IL
given rare or lightly cooked, SO as to be
| readily digested.
Occasionally individual peculiarties pre-
vent the person from eating eggs in any
| form.
The white OF the egg consists chiefly of
simple solution of albumen and contains
! less solids than the yolk and much less fat.
The white of the egg contains an excess OF
| chorides; the yolk. ON the other hand, an
| excess Of phosphates.
| In some instances, II the white OF the
| egg is taken uncooked, in any considerable
| quantities, it gives rise to albuminuria.
This may be prevented by cooking the white
| ever SO slightly.
| The egg yolk is more important than .ne
white from an alimentary point OF view; 1t
| Is richer in solid constituents, especially in
fats. The saline matter is the same as
| found in the blood.
II contains a peculiar form OF albumen
and, besides the ordinary fats, oein and
| hn oil rhAla arin fat
found in bile), considerable mineral matter,
pigment eXtractives and little grape sugar.
| While eggs are extensively employed in
dietary for the sick as well as In ordinary
cooking, in the former they are in many
cases very unsuitable, Many physicians
forbid their use in albumininuria and in
uric acid dathesis But when they are
found to agree and are relished they are a
great addition to the list of dishes which
are prepared for the sick
Lait de Poulc-Is "a well known prepara
tion, frequently given to the sick and is
made by heating the yolk of the egg in hot
water, adding a very little sugar and either
a little orange -four water. rum or cognac
Milk may be used instead Of the water
when a richer food is desired.
Plain Baked Eggs-Take a deep eartheT
dish, spread thickly with butter in bot
| tom and sides. Break perfectly fresh egg
carefully into the dish so as to keep th
yolks whole; sprinkle with salt and set il
/ hot oven until the whites are 1rm Serv,
garnished with parsley and butterei toast
I Eggs for Lunchcon-B eight eggs TO
twenty minutes remove the shells and TAX
\ out the yolksi cut the whites into small
cubes. Melt two level tablespoonfuls o
butter; add two level tablespoonfuls of fou
and stir until smooth and bubbllng. The
add half cup of cream and half cup o
chicken stock or oyster liquor and let boi
up, stirring constantly. Season wit
4 salt and white pepper, Add the white
OF the eggs with half a dozen choppe
oysters. Stir until heated; add the yollS
I and cook a moment longer. Serve at once.
Deviled Eggs,-Shavo a quarter of
pound of rich cheese very fine. Butter
shallow earthen baking dish; spread tn
i cheese in the bottom with bits of butter
4 sprinkle with salt and paprika, Break ST
eggs, one at a time. over the cheese, beln
careful not to break the yolks. Stir int
half cup of cream one teaspoonfu c
mixed mustard and pour over the eggs
Set in the oven for ten minutes, Serv
hot.
Nice for Breakfast-Put a tables spoonfl
II OF thick tomato puree or sauce in bottom {
little china, ireproof Dishes on this plac
a nicely poached, neatly trimmed egg. Ad
grated cheese, an ounce to gill OF whit
sauce and cover the egg rather thickl
with the sauce, Sprinkle the top of sauc
with little grated cheese and place in tn
oven for n few moments, Just long enoug
TO color the cheese, not a moment more, q
n the egg must be soft and creamy.