The representative., 1901-03-07
All Righia Reserved.
ALL ABOUT Eggs.

According to the authority of the poet,
Tom Moore" the French have given us
tSb ways to serve eggs.
Eggs, like milk are considered a COM
piete food and contain a larger proper
tion OF nutriment according to bulk than
any other food. But while regarding eggs
In the light Of complete" food the shell
must be taken into account. as its compo-
into the organism of the chick. These ele-
ments cannot, of course. be utilized when
the eggs are used for food, and they are
therefore not complete" although a
highly nutritious food in a concentrated
form.
Eggs are most suitable food for chill
dren. the consumptive and the feeble, If
given rare or lightly cooked, so as to be
readily digested
Occasionally individual peculiarities pre-
vent the person from eating eggs in. any
form.
The White of the Egg.
The white Of the egg consists chiefly Of
simple solution of albumen and contains
less solids than the yolk and much less fat
Inc white of the egg contains an excess of
cnlorfdes; the yolk, on the other hand, an
excess of phosphates.
In some instances, If the white of the
egg Is taken uncooked, in any consider
aDie quantities, 1t gives rise to albuminuria.
This may be prevented by cooking the white
ever SO slightly.
The EYg YOlk.
from an alfmentary point of view; it is
richer In solid constituents, especially in
1ats The saline matter is the same as
found in the blood.
1T contains peculiar form Of albumen,
and, besides the ordinary fats. olein and
palmitin, the yolk contains cholesterin Ifat
found In bile), considerable mineral mat
ter, pigment extractives and little grape
sugar.
For the Sick.
While eggs are extensively employed in
dietary for the sick as we'll as in ordinary
cooking in the former they are in many
cases very unsuitable.' Many physicians
forbid their use in albuminuria and in uric
acid diathesis. But when they are found
to agree and are relished, they are great
addition to the list of dishes which are pre-
pared for the sick.
Lait de Poule.
This is a well-known preparation, fire.
quently given to the sick, and is made by
beating the yolk of the egg in hot water,
adding very little sugar and either little
orange Hour water, rum or cognac. Milk
may be used instead of the water when a
richer food is desired.
Plain Bal@sf Eggs.
Take a deep earthshi dish, spread thckly
with butter in bottom and sides. Break
perfectly fresh eggs carefully into the dish
SO as to keep the yolkS whole: sprinkle with
salt and set in hot ro1en until the whites
are firm. Serve garhish&d with parsley and
buttered toast.
Eggs for Luncheon
Boil eight eggs for 20 minues; remove
the shells and take out the yOlks; cut the
whites into small cubes Melt two level
tabiespoonfuls of buttet; add two level
taolespoonfuis OF fleE, and stir until
sInootn and bubbling. Then add half cup
of cream and a half cup of chicken stock or
oyster liquor and let hot up, stirring con-
stantly Season with salt and white pepper
Add the whites of the eggs with half
dozen chopped oysters. lStir until heated;
then add the yolks and cook moment
longer. Serve at once.
Deviled EGGS.
Shave quarter of pound of rich
cheese very fine. Butter a shallow earthen
baking dish spread the cheese in the bot
tom with bits of butter; sprinkle with salt
and paprika. Break six eggs, one at a time
over the cheese, being careful not to break
the yoks. Stir into half a cup of cream
one teaspoonful OF mixed mustard and pour
over the eggs. Set in oven for 10 minutes.
Serve hot.
Nice for Breakfast.
Put a tablespoonful of thick tomato
hre-proof dishes; on this place d nicely
poaShed, neatly trimmed egg. Add grated
cheese, an ounce to a gill of white sauce,
and cover the egg rather thickly with the
sauce Sprinkle the top Of sauce with
little grated cheese and place in the oven
for few moments. just long enough to
color the cheese, not moment more as
the eggs must be soft and creamy.
INQUIRIES ANSWERED.
(No attention paid to inquiries not giving
name and address of writer, plainly writ
ten)
a. A. NJ. writes: Will you kindly give a
recipe for making brown sugar frosting
for cake?
Brown Sugar FrOsting.
Put, one cupfal Of brown sugar in
with half a cupful of boiling
water; boil without stirring until the
syrup will spin thread when poured from
a spoon or tines of a fork. Have the
whites of two eggs beaten to froth and
pour the syrup gradually into them, beat
ing all the time. Continue to beat until
the icing is stiff enough to spread Flavor
with teaspoonful of vanilla or of lemon
juice.
Mayonnaise Dressing.
Mrs. K B. Messenger writes I have
been constant reader all my life of your
paper, and much delighted with |
the household department, and greatly
benefited by it, and would ask you to pub |
lish recipe for mayonnaise dressing
To make perfect mayonnaise you must |
first have everything perfectly cold Chill |
your oil, egg. lemon and all your utensils |
used. If you have not mayonnaise mixer,
which, by the way, will save you great |
deal Of time and anxiety and is not expen- !
sive, take soup plate and silver fork for
making the dressing. Separate an egg care |
fully and drop the yOlk into the soup plate:
stir with the fork until well broken up, |
drst stirring rapidly tall the time. AS soon !;
as it gets smooth and thick add a few drops |
Of lemon Juice or good vinegar. Then add
more oil, then more acid, and continue in |
this manner until YOU have used half a pint |
Of the oil. Add only sen6ugh acid to keen |
know when to add the acid by appearance |
Of the mixture, as it ithins and looks oily. I
Fhe emulsion must be kept thick enough |
10 keep in shape like meringue. Add salt |
and CAYENNE at the last. and give the whole [
4 good, vigorous beatfngaS Ma ayonnaise often |
because not stirred and beaten |
sufficiently Stir one way Do not attemnt
10 work more than half,ia pint of oil into
one egg. Keep it coYered, in a cool, dry |
place until used. Do not make it too acid
,r you destroy the delidaae flavor of the oil.
II it separates while making, in spite of all !
,ou can do, add a little cream, or set aside,
start with another egg yolk. using the sepa-
rated mayonnaise, little at time, until
It looks smooth and glossy and all is in,
hen proceed with the plain oil and acid
Keep everything cool in making a mayon-
raise. especially your head.
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