The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1902-09-04
USEFUL HOUSEKEEPING
HINTS.


one may easily, with little prac-
tice, tell good egg from a bad
one, says the Ledger Monthly.
Hold it between you and the light.
A lamp or candle is better than a
strong, diffused sunshine. The
fresh egg will have u clear look
all over. When an egg is so old
that it begins to lose it's sub
stance by evaporation, there will
be hollow space at one end. If
you find dark spot which does
not disappear when lightly sha-
ken you may be certain the egg
has lain undisturbed so long in
cold storage that the yolk adheres
to the shell. Discard any eggs
which do not look clear and full.
Store eggs in a dry, cool place.
They will keep better, and when
beaten froth more easily than if
warm.
Make poached egg look as
delicate as possible. Cut the
toast on which it is to be dropped
into a round with a 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 aud a dash of white
pepper.
If you have separated the yolk
from the white, and in a half shell
have the yolk left which you wish
to beat slightly for a custard or
sauce, take a small fork and
blend it as much as is necessary
in the shell. 1t saves egg, labor
and the washing of a dish.
A soft boiled egg left over from
a meal may be boiled over again
and laid aside to use cold in sal
ad, sauce, sandwiches or as a gar
nish.
fyou get a 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 shallow gran
ite 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 a beautiful pearly film.
Lift them out carefully with
skinner and set each egg on a
slice of buttered, delicately
Drowned toast. Addto the hot
milk one tablespoon of butter and
one tablespoon of -four, rubbing
to roux; season with pepper
and celery salt; beat till creamy
and pour over the dish of poach.
ed eggs.
If there is mucilage emergen-
cy in the household, break an egg
and use the white of it, unwhipped
for sticking purposes. The white
Of an egg is the best pasting ma
terial that exists for covering iel-
ly tumblers with rounds of pa.
per. Cut the paper an inch larg-
er 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 about half
minute longer to boil than you
would for one which has been
kept for some time.
When it is impossible to obtain
cream or milk for cup of coffee
you can have a very palatable
make-belieye cream by heating
the white of an egg till light and
mixing it with teaspoon of but
ter rubbed to a cream. Put
heaping teaspoonful of this mix
ture in the bottom of a cup and
pour the coffee over it slowly
stirring while you pour, so that
the egg viii not curdle. If this
is done carefully the coffee will
taste as il it had been enriched
by good cream.
Avoid serious results of kidney
or bladder disorder by taking Fo-
Laws Kidnav Gnra All daolarS.