The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-05-25
FOOD AKIN TO FISH. FLESH
AND FOWL.

AMI FOW =
Although eggs are so universally used
and hold conspicuous place on every
hotel and restaurant Dill Of fare. the
methods Of cooking are not as numerous.
or in many cases as dainty. as the nature
OF this class OF food viii permit
The most common. because considered
the most wholesome and convenient
ways OF cooking them. are boiling.
poaching and frying. and the result
varies through all the several degrees Of
good, bad and Indifferent There seems
to be as little certainty about cooks
performance in this line as there is in
regard 10 the condition and quality Of
the egg.
Some authorities give a high estimate
OF the food value OF the egg while others
hold quite the opposite view. even going
so far as to consider It very poor adult
food. almost destitute OF taste as well
as lacking in food value. although they
concede that its organic substance. the
'phosphorized ingredients which are
mainly materials intended for the con
struction Of the brain and nerves Of the
chick. make suitable. easily 1gested
food for the young man also.
Eggs. while heterogeneous and fatty. con-
tain no starch or sugar and they there
fore combine suitably with articles which
supply these ailments. Eggs are not
spoiled by long keeping. but are not
nearly as digestible as fresh ones and
not 50 suitable for many ways Of cook
ing them. although FOR some methods
such as poaching. an egg may be too
fresh, when new-laid eggs can be pro-
cured There IS little danger q the city
dwelling having 10 guard against this
but quite the reverse
However i Is well 70 know that this
possibility win explain. in some cases.
the failure which results IA spite Of all
the care OF skilful egg poacher
One who prides themselves II their ART
should select eggs that Re two d1ys Old.
not over. as the very new-laid egg IS TOO
milky
For poaching successfully the whites
OF the egg must be hrn and clear Ike
Jelly. 50 that when Il Is placed il the hot
water Il sets AZ once into = round.
srnooth-edsed white PATTY. Just sur
GENTLY hardened 70 form a white. trans
lucent Jelly. with the yoik showins
through a thin. transparent veil
BOILING EGGS
The principle Il boiling an egg is more
diaic1it 20 carry out than It's simplicity
warrants on account 81 the mary ar
fsreut IDEAS and IIkings In regard % Ia
degree 70 which an egg should ~ boiled.
IRE fact IS very few people would
fancy ar egg which Is properly very soft
boiled. IS they frequently order T. They
xould conslder It quite Endersons. ~
10 parr o. The eEg = set while the yolk
= merely heated through. To very saft
soH. place the sgz IN boiling water for
.vo minutes then remove. and inarn~di- .
itsly serve. on opening It you zil fni
.hlr coatI-g u c1rfIed white 1ext rhs .
shell. rhue the remainder n TIE Ehlte r. f
.hlck ard milky but not pet and the
~o5k = sfr-uIT warn TIE three-rii nlste 4
-ou + the preferred way ard consieered .
ne ro~s 6fSestihIe. Thile the eEK has 4
uo-s favor thar 49, hoiied iozEvr- +
h three minutes The white wl = cen
5ie.eiv SCI b1y nor sold bat tn Fozk
-srrsf-s suss IRE solid bon re--si-es
a7xer shzr three ard less thsa ter rir-
ties zhue ths hard bon nay - ror-
8nzes untn shs zhlfr psssss "a hzr1- i
.lss.t-. SHAY stage and 5oth Whlts ard
-aIs rssch a z-zrslizr co1zlsiereT. Ealrh
sage Is considered rscre cigeEtlble y
.r-e But Iess god e. taste
TH@ f-ct g. safe nrsth--rsticzl rrle2 4
ray - g1tt sozu ard Observed IN rooE-
r eggs r. IzH1rztorT 1r cnrkins scasoos
= eQ-- On ERE breakfast tzsis. zhsrs =
: sssu-ued rszs az ire roatr7alrE co1es-
55-s a-s unser-<-cf s-t s1f cze sEs .
.-zss - -f-ne Ttsss r1i@s ara r0t 80
sref~ zrzettcsf u re- k.tchea zns- suT
.a-ner = Eggs - siGe-ezf l1czEs nuft
= c~-ssSe-za Tse 1csx uz-s- 1ep@-1
z-<sl~ upoa hrr -frsni-arsrsss. Estrrt
- r-zerf-e sd 6ex.re - Fscorzs. 81 -
.s-lz Esse sesf-,f --srls EaAsrs a. sEE.
ss-r<a-s. ar -szzf- z1e-r - less
a-~ - rha--. II ~ As12s q - aver
e eek
rozcHED EcGs
o. - csks- hz-s. p1srAlzx eExE =
rss.s - -s~s-re -sss prs-ess e esr
- sxr ~ ~ ssez r~ucT~d E1c -.
. --~s zn. D uzssrsteo1 fnz. ro-ssess
suv-e cz--as ufte-f fsls zsss1<. a.
.sr IT, r-srrssss rzsx - - otsfrzs1.
szs~s~ = sss~-F.rx -x<s - 7-o5<r oe.-
sss1- 81 = A. ~A-s z-eezzsssEkeS- -
- - ssrrsss = - sslsezs- Hal -
z~ f-~s-x rzz wfEk ef~sT s1nsrx zzte-
- rssne ever g. erz 49, E..is nzis
&c TszsE-s sr1-z Al go sz-ss=.y izts