The Van Buren press. [volume] (Van Buren, Ark.) 1859-1914, 1902-04-05
IN THE EGG SEASON.
various Poiut, and Suggestions Tn.
May lie New to the Average
HOcseleepcr.

HOcseLeepcr.
There are very few people who ca,
not digest eggs. Sometimes billion,
people claim that they do not agra
with them, but that is usually the fan,
of the cook.
Even an ostrich might be pardops
bad dreams or pain under his feat
ers, after indulgence in eggs bois
hard and fast, until the albumen
horn and the yolk gutta percha, saw
the Washington Star.
In soft boiling an egg its temper
ture should not be raised above IA
degrees. This insures soft, ielly.W
white, perfectly digestible, If haT
boiled eggs are desired the heat shou
be continued longer, but at the san
temperature. Many people now pref.
to cook their eggs at the table, Ifyc
have no regular egg cooker any Sms
jar or pail will answer. Have the bas
hot, lay in the eggs, and pour in boiir
water, allowing quart of water
every four eggs. Cover closely an
wrap within "A tea coy or hanp
cloth. The eggs will be done in 81
minutes, but will not be harmed b
ten or even more. 4 hard-boiled en-
will require 20 minutes.
An invalid should never have an er,
over two or three days old Afterh
first "A hours the flavor Of an egg b
gins to deteriorate, even if there
no sign of spelling, Not every on
realizes that the flavor Of even fire.,
eggs varies according to the feed.
hens are given chopped onions for Ia
cor three weeks the eggs become II
strongly impregnated as to be mt
for use. Some hens which had acce
to quantity of bread over which
entire bottle of vanilla had been spiI
laid eggs that were strong enough |
flavor cake without any further at
dition in hayoring. According to
writer in n French scientific pape|
ducks fed on acorns which they devon
raycnously, frequently lay black egg
The reason given is that the tanniD I
the acorn combines with the iron |
the egg shell and good fast black
suits. Still another statemen; made
that fowls fed on boiled lobster She
will lay bright red eggs.
One Of the questions which alwa1l
''hob up" when housewives begin con
pairing notes as to food values al
kitchen economies is whether N
pound of meat or pound Of eggs I'd
further Assuming the price TO
the same, the food value Of the pou'l
Of meat is greater, although pound
eggs will go further in providing
meal than a pound Of beef, II ste
Is % cents per pound and eggs u,
same price per pound (Which wouI
mean ten eggs, the eggs would med
two meals for n small family 20 n
of the meat. When eggs are at thsl
cheapest, in March or April % cen
worth Of eggs at - cents per dopI
would give more nutrients than N
pound Of sirloin steak at % cents.
That there are styles in eggs, as vi
rs in dress goods, spring bonnets az
stationery, may not be known TO n
average farmer, still less to the a,s|
age hen. Polly Plymouth Rock II
WINNIE Wyandotte, having ful6lj
their morning duty cackle Just
loudly and as cheerfully ms Wilhelmia|
White Leghorn or her sister, BeatnI
Brown but the up-to.datc "buttcra|
egg man. knows that fashional
folks have fancy nj present for
Leghorns and Polly's and MnnIt|
eggs are therefore below par, SOD
has this fad gone that many egg NJ
now make n speciality Of furnishing 4
egg from the same hen each mornIij
TO approximations customers, Thee
precious, gilt-priccd eggs come hl
sealed box, carefully labeled with n
name Of the hen, the farm and N
datc-thus: Beatrice y" II a. mq
10. 'O2. Bccchwood." Translated
means that the Leghorn hen Bratrr
laid this egg at # o'clock in the mor|
ing, February 10, at the Bcechwc
farm,