Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1905-03-21
Eggs and Their
Uses.

seen in the following extract:
The yolk Of an egg alone is the
better for invalids and will be fire.
quently relished when the white
would be rejected. When cream
cannot be procured for coffee the
yolk Of a soft boiled egg is a very
good substitute.
ITO prevent the juice of fruit pies
from soaking into the bottom crust,
wash the crust over with a beaten
egg before putting in the fruit.
When making frosting in warm
weather set the whites of the eggs
on ice for a short time before using.
If the eggs you have to use for
frosting are not quite as fresh as
you could desire, pinch Of salt will
make them beat sitter.
The white of an egg, an equal
quantity of cold water, and pulver-
lied sugar sufficient to make it the
required consistency, make a FROST
ing which is very nice, and as it re-
quires no beating is very easily made.
When beaten eggs are to be
mixed with hot milk, as in making
gravies and custards, dip the hot
milk into the beaten egg a spoonful
at a time, stirring we'll each time
until the eggs are well thinned, then
add both together; this will prevent
the eggs from curdling.
1T is often a question what to do
with either the whites or yolks of
eggs which are sometimes left over
after making cake frosting, and so
forth. Either will keep we'll for a
day or two if kept in a very cool
place, the yolks well beaten and the
whites unbeaten. Whites or yolks
of eggs may be used with whole
eggs in any cake or other recipe
culling for eggs, counting two yolks
or two whites as one egg.
When eggs are cheapIor plentiful
in summer, wash all those used in
cooking before breaking. Save the
seells and when a quantity are dry
crush them fine; beat half a dozen
eggs and stir them into the shells.
spread them where they will dry
quickly and when thoroughly dry
put in thin cotton bag and hang in
very dry place. In the winter,
when eggs are scarce and dear, a
tablespoonful of this mixture put in
cup, little cold water poured
over it and left to stand over night
or for half an hour or so in the
morning before breakfast, will an
swer every purpose of a whole egg
in settling coffee,
Egg stains can easily be removed
from silver by rubbing with a wet
rag dipped in salt,
'"To clean vinegar bottles and
crUets, crushed egg shells in little
water are as good as shot, besides
being healthier and handler. To
mend broken chinas use a cement
made by stirring plaster of paris into
the white of an egg
Am egg we'll beaten and added to
a tumbler of milk well sweetened,
and two tableSpoonfuls of best wine,
is excellent for feeble, aged persons
who can take little nourishment.
Eggs are valuable remedies for
burns and may be used in the follow
ing ways: The white of the egg
simply used as a warnish to exclude
the air; or, the white beaten for a
long time, with q tablespoonful of
fresh lard, till a little water sepa-
rates; or an excellent remedy is a
mixture of the yOlks of eggs with
equal parts; put in a bot
tie and cork tightly; shake before
using. 1t will keep for some time in
a cool place.
For inhamed eyes or eyelids. use
The white of an egg beaten up to a
roth with two tablespoonfuls of
Apply on a fine rag,
changing as it grows dry; or stir two !
Trans of powdered alum into the |
beaten whites of two eggs till a CO.
lgulum is formed. Place between !
he fold of soft linen rag and apply
o the eyes.
For a boil take the skin of a
'oiled egg, moisten it and apply. 1t
viii draw off the matter and relieve
he soreness in a few hours. To /
leanse the hair and promote it's
rowth, rub the yolk of, an egg well
ITO the scalp, and rinse out thor
ughly with warm water.
''The egg of the turkey is nearly
5 good as that of the hen, and that
f the goose is preferable to either
Or all culinary purposes. Ducks
ggs have a rich flavor, but are not
5 desirable to eat alone. theV are