The citizen. (Frederick City, Md.) 1895-1923, 1901-04-05
THE EGG In COOKERY
IT ADDS TO THE NUTRlTIVE VALUE
OF ANY DISH 1T ENTERS.

Perfect OmcIet.
The Importance Of eggs in cookery can
scarcely be ovcrestimated They increase
the nutrtive value of any dish to which
they are added. Thus it happens that
cakes and puddings and bread mixtures
that contain eggs are, or should be, of
greater nutitiye value than are the plain
breads and biscuits made without them.
Eggs have a tightening effect and
thickening effect Two eggs will per
form the work of one tablespoonful of
-four in thickening such things as sauces.
As a substitute for meat, one egg is no.
where near equivalent to pound of
meat. and it is a great mistake 10 think
it is. Nevertheless. eggs are a valuable
food, easily prepared and a perfect boon
fur breakfast. In fact, the housckecper
who is forced to leave eggs out of her
rpckouings because the various members
tf the family dislike them is the victim
OF hard lot. The egg is really the secret
Of catering made easy
The boiled egg, 50 called. shouldn't be
boiled ut all, or else it should be boiled
a long time until the yolk has passed the
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