Evening star., 1902-02-22
HOUSE:
TOLD
LINT

proclaims the heyday of the hens activities
near at hand. Eventthe corner grocery's
claim to strictly fresh laid eggs need no
longer be taken with grain of salt for
the lined eggs and the waxed eggs and the
cold storage eggs have served their day and
generation and vanished from the face of
the earth; and the whitesshelled harbinger
of the spring. fresh beyond suspicion, rolls
gayly in.
The food value of the egg is great. Its
digestibility, properly cooked, is almost per-
feet, while it can be prepared so easily and
in so many ways that 1t must be counted
one of the most important factors in our
dietary.
There are very few people who cannot di-
gest 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 pain under his feathers, after
indulgence in eggs boiled hard and fast,
until the albumen is horn and the yolk
gutta percha.
In soft boiling an egg it's temperature
should not be raised above 10 degrees.
This insures soft. jelly-like white, per-
fectly digestible. II 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.
If you have no regular egg cooker any
small jar or pail will answer. Have the
basin hot. lay in the eggs and pour in boil
ing water, allowing a quart of water to
every four eggs. Cover closely and wrap
within a tea coZy or a 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 twenty min
uteS
An invalid should never have an egg over
two or three days old After the first
twentyfour 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 be-
come 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 addition in f1avoring
According to writer in French scientific
paper, ducks fed on acorns, which they de-
YOUR ravenOusly, frequently lay black eggs
The reason given is that the tannin in the
acorn combines with the iron in the egg
shell and a good fast black results 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 comparing
notes as to food values and kitchen econo-
mics 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 a pound of eggs
Will go further In providing a meal than a
pound Of beef If steak is % cents per
pound and eggs the same price per pound
(Which would mean ten eggs, the eggs
would mean two meals for a small family
to one of the meat; but the food value of
the two meals would scarce equal the one
of meat. When eggs are at their cheapest
In March or April, 25 cents worth of eggs
at Is cents per dozen would give more nu-
trio fh,,, No., 4 S.E
cents.
That there are styles in eggs, as we'll as
in dress goods spring bonnets and station
cry, may not be known TO the average
farmer, still less to the average hen Polly
Plymouth Rock and Wynnie Wyandot,e,
having fulfilled their morning duty cackle
just as loudly and as cheerfully as Winel-
nina White Leghorn or her sister, Beatrice
Brown: but the up-to-date ''butter and egg
man. knows that fashionable folks have a
fancy at present for the Leghorns-and
Polly's and Minnie's eggs are therefore be-
low 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 super-fastidious customers.
THESE precious gilt-prced eggs come in a
sealed box. carefully labeled with the name
Of the hen. the farm and the date-thus,
Beatrice b., II am, 2, 10, 02, Beech
wood. Translated it means that the Leg
horn hen Beatrice laid this egg at II o clock
In the morning, February 10, at the Beech
wood farm.
AS matter of fact, no appreciable diff
ference In value can be found In eggs of
the same freshness where the fowls have
been fed on the same food. The only diff
ference is that the lighter shelleds eggs
nave lighter colored yolks than the brown
shelled ones, and therefore make a more
delicate-colored cake or sauce.
In scrambling eggs or making an omelet.
cream STOCK water Is better fhan milk
as the casein Of the milk is apt to tougher
the albumen of the egg. In making an
omelet tablespoonful of liquid should be
used for each egg. T.
chatting dish teacher who had a class
OF young society girls on Madison avenue
young woman soon to be married, to give
them a recipe for lone Of those lovely
SHINY omelets, don't you know" Investi-
cation revealed the fact that she meant
the french or creamy omelet To make 1t,
oreak 1our eggs into bowl. add to them
1our tablespoonfus of cream and stir with
q spoon until you can lift a spoonful. Drop
into the mixture a teaspoonful of cold but
ter Melt teaspoonful of butter in hot
omeiet pan and before the butter browns
turn in the eggs AS soon as they begin
to set stir from the bottom. picking or
lifting up the cooked portion with the point
of fork, SO as to allow the uncooked
egg to run under Continue this process
until the whole is of soft. creamy con-
SlStency, season with salt and papr1ka, fold
and turn into the hot serving dish
The French make a pretty garnish from
eggs, but 1t is only for looks and not to be
eaten. Put tablespoonful Of vinegar and
a little salt into a pint Of boiling water.
Break the eggs one at a time, taking care
to keep them whole, and drop them into
the place where the water is bubbling most
furiously. Then with spoon turn them
over and over until the white completely
encases the yolk and ball Is formed.
Scrambled eggs on toast with chopped
sweet green peppers make an excellent
spring breakfast dish. Toast four slices
of bread, butter and put where the platter
on which they are arranged will keep hot.
Put tablespoonful Of butter In hot fry
ing pan and as soon as 1t bubbles turn In
half dozen eggs which have been broken
into bowl and mixed with half dozen
tab!espoonfuls Of water. AS the whites
begin to set whip together quickly with a
silver knife Sprinkle over the top two
finely cut peppers from which the seeds
have been removed: stir through the eggs.
let the whole cook a half minute, then
pour over the slices of toast: garnish with
sprigs OF parsley and serve at once.
Eggs stuffed with cheese make a hearty
luncheon or supper dish. Boil the eggs
twenty minutes. when cold. take off the
shells. cut in two and remove the yolks,
leaving the whites unbrOken. Put the