The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1906-05-05
DOMESTIC ECONOMY.

| SoOOA GRAAAS OtCls
the liberal use of fresh eggs is almost
a matter of course. This is the sea-
son of their natural abundance, which
combined with the we'll known fact
that the egg is in itself complete
food, almost universally acceptable.
sufficiently accounts for a great pop
ularity at this season. The egg sup
plies In an easily-assimilated form al
bumen, salt of iron and other essential
elements, in addition to those nutritive
properties which are common to vari-
GUS foods. For invalids, GONZALES
cents and the aged or consumptive,
raw eggs are now one of the COMMON
est prescriptions of the doctors. The
whipped white of egg with Clipped
ice is given in cases in which the
stomach refuses all other food. Well
beaten with little cream, wine or
milk, and sugar if desired, the whole
fng np fsn heM W tissue alter severe f9sss
or in depleted condition from any
cause. In some sanitariums as many
as six-eggs daily are given raw, in ad-
dition to the ordinary three meals of
the patient. To the sick, no less
than to the we'll, eggs are therefore
important in dietetic value.
To the housewife, one merit con-
sists in the ease and quickness with
which they are prepared for the ta-
Bile. But quickly as they may be
cooked in perfection, it, is quite true
that they are also easily and quickly
spoiled in cooking. Any toughness
in the consistency of an egg means
bad cooking. A perfect omelet or
dish of eggs in any form is ofa richly
melting texture, with no slightest
suggestion of something leathery.
Slow cooking at low heat, as in cook
ing eggs in the shell by hot water
without actual boiling, or the quick
est handling at sharp heas-these two
are the safe ways.
Soft boiled, which means with just
sufficient application of heat to change
the clear white of the egg to a soft
white jelly, is one of the best ways
of serving an egg for an invalid or
person of weak digestion. Or it may
be poached, either in water, milk or
broth of any kind, and served upon
buttered toast moistened with the hot
liquid. In visiting a young house
keeper recently, the egg were brought
to the breakfast table in a pitcher of
hot water. 1--WE cook our eggs in
the new way" she told me; "they
are not boiled they have just had
boiling water poured on them" 1t
is a way that learned to use at least
thirty years ago, but eggs were prac-
tically raw, and ventured to advise
pouring off the water and covering
again with boiling water. This is
necessary unless the eggs remain af-
ter the first immersion in a position
Con the back of the stove perhaps) to
retain the heat. A little experiment
is needed 10 learn just the exposure
required, but once learned it is per-
haps the very easiest and best way
of cooking an egg.
Another excellent simple mode of
cooking brings eggs to the table in
absolute perfection, shirred or scram-
bled. Beat the eggs lightly until the
color is uniform, and cook quickly in
a fiat pan with little very hot but
ter, stirring constantly. Dish, and
serve quickly, sprinking very lightly
with salt just before taking up.
The same number of eggs goes
farther in an omelet. Those who like
dry, puffy omelet will beat the
whites and yelks separately. Add al
tablespoonful of hot water or milk
for each egg. 1t is optional TO use
also large spoonful of fine bread or
cracker crumbs to each egg. For
flavor and variety, the list of suitable
additions is very long one. Meat
of various kinds, shaved or minced,
fresh or salt fish, oysters, delicate
vegetables likes asparagus tips or
peas, and many other relishes, are
available. For sweet omelet jelly or
rich preserve, make the fine omelette
aux conftures. All of these are folded
in when the omelet begins to set in
the pan.
Spinach with poached eggs makes
good combination. Hard boiled
eggs cut in quarters or lightly chop
ped, and served in white sauce with
| parsley, is another appetizing spring
dish. Watercress and the best bread
and butter, with any of these dishes
of eggs, make good meal in the di-
rection of "the simple life"
Salt fish, such as cod, salmon,
mackerel and herring, add something
both relishing and substantial to the
simple meal in which eggs furnish a
chief part. 1t is a resource for the
"old-fashioned" good housekeeper
bent upon supplying every real need at
moderate outlay. A few sugges-
tions are in order.
PoAcHED FISH AND EGGS.
For six eggs allow large cupful
of pickedup Goldfish. Freshen by
simmering in water, cold when first
put over the fire. Drain. and add
cream cover. When it comes to a
boil break in the eggs, and serve
with the fish.
FISH AND EGGS ON TOAST.
Make cream sauce with gener-
Gus cupful of sweet cream, slightly
thickened in the usual way with flour
and butter. Simmer and drain a
small cupful of faxed fish, and mix
with it five well-beaten eggs. Stir it
smoothly into the sauce, and when
it thickens, serve on toast. Salmon
or mackerel is fine in this way.
ROBERT, aged five, was irritated
- &C fNlo.-c ocz,d