The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-08-31

Good Housekeeping.
a helpful lesson on various ways of
using eggs was given at the New England
cooking school of the Good Housekeeping
Institute on "A recent occasion. Scram-
bled eggs, omelets. boiled and baked
custards were taken up by a large and
attentive class OF young housewives. IL
was preceded by a lecture on eggs by the
principal. Miss Downing. which was full
of information. THE woman who Is ienor-
ant OF the composition Of eggs" said the
teacher, Is apt to cook them i'm anything
but the best way. A pound of eggs-nine
generally make "a pounds equal I'm nutri-
tive value TO a pound of beef. Even at
25 cents a dozen. eggs. if used in as large
q quantity as "A family might require to
supersede meat. would not be "A very eco
nomicai food. One must always remember
I'm the cooking Of eggs that albumen cbag-
uIa,es at a temperature OF from l3i To 100
Segrees hence ~ one would make eggs
digestible they should not be subjected 10
such'a length of time In cooking or such
heat as starch foods. for instance, which
cook at "A much higher temperature. When
eggs come into our cooking-school course
We made a practical test of their digestibn-
fty. Artincial gastric juice was prepared
and poured over a fried egg and a poached
egg I'm two tumblcrs. When three DAYS
had PASSED tho fried egg was not nearly
digested I'm less than half the time the
poached egg was digested.
Eggs should never be cooked I'm water
which makes them hop merrily about. They
only grow tough. horny and indigestible I'M
boiling water. III cooked ia water at a low
temperature they may be digestcd by "A
child or an invalid. IL II not generally
understood why eggs should be differently
treated FOR different sorts OF dishes. Eggs
10 be used FOR cakes. soufles and omclcts
must be divided. the yolks and whites
pcaten separately. The success OF such
dishes depends wholly upon the amount OF
ar beaten into the eggs. The expansion OF
NUAi H1f DIV rather @lnNk EHDlInK mep tho
success OF such dishes. Beat the yolks un-
vi they are thick and emOn-cOlorcd the
Whites TIL 80 sim and dry that they fly
FROM me heater like foam, While beating
tile white OF eggs hold the bcater at an an
fe instead OF straight up and down In a
boNl- me work IN this way can be done In
much less time. Use. too. tho wrist move
ment. not the strength OF the whole arm.
By remembering these two rules YOU Will
not grow 40 tired or ind You arm becoming
lame before the eggs are beaten.
The eggs Tor custards require the yolk
and white 10 be beaten together. not as
hard as for an omclet. And one more rule
for cooking ~eggs-never break them an into
the same dish az once. Drop them one NJ
one In a cup. In this way n "A bad egg
should occur Il would not ruin the haif
dozen that came before W
practice work uf six young women IN ONE
let making. The first recipe for a pialn
omclct. called Tor four eggs. The yolks
were well beaten. To them were added half
per and four tablespoonfuls OF hot water.
Hot water makes an omelet much more
tender than milk. said Miss Downing
and n you want 20 make one which suits
n smaller family use Invariably the rule OF
one cgg TO one tablespoon OF liquid"
Into the yoika are turned the dry whites
which we're cut and folted into the mix
ture. The omelet pan was heated and