Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-10-28
TELL GOOD EGGS FROM BAD EGGS

me NOOo W SoONIINS.
One may easily, with little practice,
tell good egg from bad one. Hold it
between you and the light. A lamp or a
candle is better than strong, diffused
sunshine. The fresh egg will have a
clear look all over. When the egg is so
old that it begins to lose its substance
through evaporation, there will be a
hollow space at one end. II you find a
dark spot which does not disappear when
| lightly shaken, you may be certain the
egg has lain undisturbed so long in cold
storage that the yolk adheres to the
shell. Discard any eggs that do not
look clear and full.
Store eggs in dry cool place. They
will keep better, and when beaten froth
n ore easily than if warm.
Make poached egg look as delicate
as possible. Cut the toast on which it is
to be dropped into round with muffin
ring, and with the ring cut the ragged
edges of white from the egg while it is
still in the water. Then lift it carefully
ON the toast, and dust with salt and a
dash of white pepper.
If you have separated the yolk from
the white, and in half shell have the
yolk left which you wish to beat slightly
for custard or sauce, take small fork
and blend it as much as is necessary in
the shell. 1t saves egg, labor, and the
washing of dish.
A soft boiled egg left over from a
meal may be boiled over again and laid
aside to use cold in a salad sauce as a
garnish.
If you get cake too stiff never pour
more milk into it. Beat an egg and add
it gradually until you get the desired
thickness.
| Poached eggs as served at a French
| Canadian table are very much nicer than
we cook them. A cup of milk is
brought to the scalding point in shall
low granite vessel, and into this the eggs
are gently dropped, then covered. The
milk is not allowed to boil, merely kept
at the scalding point, and the eggs will
be ready in about two minutes with the
yolk inside beautiful pearly film. Lift
them out carefully with skinner and
set each egg on slice of buttered, deli
cately Drowned toast. Add to the hot
milk one tablespoon of butter, and one
tablespoon of flour, rubbing to a rOux;
season with pepper and celery salt; beat
till creamy and pour over the dish OF
poached eggs.
If there Is mucilage emergency in
the household, break an egg and use the
white of it, unwhipped, for sticking pur-
poses. The white of an egg is the best
pasting material that exists for covering
| Jelly tumblers with rounds of paper.
Cut the paper an inch larger and fringe
it slightly. Dip each round in a saucer
of white of egg and press down over the
edge of the tumbler.
Give a new laid egg about half a min
ute longer to boil than you would allow
for one which has been kept for some
time.
When it is impossible to obtain cream
or milk for a cup of coffee you can have
very palatable make-believe cream by
beating the white of an egg till light and
mixing with a teaspoon of butter rubbed
to cream. Put heaping teaspoon OF
this mixture in the bottom of cup and
pour the coffee over it slowly, stirring
while you pour, 80 that the egg will not
curdle. If this is carefully done the
coffee will taste as if it had been enrich
ed by good cream.--Modern Women.