Woodville Republican. (Woodville, Miss.) 185?-current, 1902-04-12
IN THE EGG SEASON.
Various Points and Suggestions That
May BE New to the Average
HOusekeeper.


There are very few people who can
not digest eggs. Sometimes bilious
people claim that they do not agree
with them, but that is usually the fault
of the cook.
Even an ostrich might be pardoned
bad dreams or pain under his feath-
ers, after indulgence in eggs boiled
hard and fast, until the albumen is
horn and the yolk gutta percha, says
the Washington Star.
In soft boiling an egg its tempera-
ture should not be raised above 10
degrees. This insures a soft, jelly-like
white, perfectly digestible. If hard
boiled eggs are desired the heat should
be continued longer, but at the same
temperature. Many people now prefer
to cook their eggs at the table. Ifyou
have no regular egg cooker any small
jar or pail will answer Have the basin
hot, lay in the eggs, and pour in boiling
water, allowing quart of water to
every four eggs. Cover closely and
wrap within tea coy or flannel
cloth. The eggs will be done in six
minutes, but will not be harmed by
ten or even more. A hard-boiled egg
will require 20 minutes.
An invalid should never have an egg
over two or three days old. After the
first "a hours the flavor of an egg be-
gins to deteriorate, even if there is
no sign Of spelling. Not every one
realizes that the flavor of even fresh
eggs varies according to the feed. If
hens are given chopped onions for two
or three weeks the eggs become so
strongly impregnated as to be unfit
for use. Some hens which had access
to a quantity of bread over which an
entire bottle of vanilla had been split
laid eggs that were strong enough to
flavor a cake without any further ad.
dition in favoring According to
writer in a French scientific paper,
ducks fed on acorns which they devour
ravenously, frequently lay black eggs.
The reason given is that the tannin in
the acorn combines with the iron in
the egg shell and good fast black re-
suits. Still another statement made is
that fowls fed on boiled lobster shells
will lay bright red eggs.
One of the questions which always
'bob up" when housewives begin COM
pairing notes as to food values and
kitchen economies is whether the
pound of meat or pound of eggs goes
further. Assuming the price to be
the same, the food value of the pound
of meat is greater, although pound of
eggs will go further in providing n
meal than a pound of beef. If steak
is 25 cents per pound and eggs the
same price per pound (Which would
mean ten eggs, the eggs would mean
two meals for small family to one
of the meat. When eggs are at their
cheapest in March or April, 25 cents
worth of eggs at 10 cents per dozen
would give more nutrients than the
pound of sirloin steak at 25 cents.
That there are styles in eggs, as we'll
as in dress goods, spring bonnets and
stationery, may not be known to the
average farmer still less to the aver
age hen. Polly Plymouth Rock and
WINNIE Wyandotte, having fulfilled
their morning duty cackle just as
loudly and as cheerfully as Wilhelmina
White Leghorn or her sister, Beatrice
Brown but the up-to-date "butter and
egg man" knows that fashionable
folks have fancy at present for the
Leghorns-and Polly's and Minnie's
eggs are therefore below par. So far
has this fad gone that many egg men
now make a speciality of furnishing an
egg from the same hen each morning
to approximations customers. These
precious, gilt-priced eggs come in a
sealed box, carefully labeled with the
name of the hen, the farm and the
date-thus: Beatrice b., II a. M. Q.
10, '02, Beechwood," Translated it
means that the Leghorn hen Beatrice
laid this egg at II o'clock in the morn
ing, February 10, at the Beechwood
farm.