The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-28

anu When ilgHC uIeI Is TO De specially
recommended, few egg dishes may be
of use. To prevent the juice of. fruit
pies from soaking into the bottom
crust brush the crust over with a beat
en- egg before putting in the fruit.
When making frosting in warm wealth
er, set the whites of eggs on ice for
short time before using. When
beaten eggs are to be mixed with hot
milk, as in making custards or gravies,
add the hot milk to the beaten eggs
spoonful at time, stirring well, until
the eggs are thin, then add both to-
gether; this will prevent the eggs from
curdling. Egg stains can be easily re-
moved from silver by rubbing with a
wet rag dipped in fine table salt. To
mend broken china, use cement made
by stirring plaster of paris into the
white of an egg.
Eggs are valuable remedies for burns,
and may be used in the following ways:
The white of the egg simply used as a
yarnish to exclude the air; or, the
white beaten up for long time with
tablespoonful of fresh lard till
little water separates; or, an excellent
remedy is the mixture of the yolk of
an egg with glycerine, equal parts; put
IN bottle and cock tightly shake
before using; this will keep for some
time in cool place.
Eggs when boiling frequently burst.
This is caused by their being too full
of air, and may be prevented by prick
ing one end with a needle before put
ting them into the water. This makes
an outlet for the air, and avoids any
possibility of their bursting. Eggs be-
come unwholesome if kept in refrigera-
tors: fungus forms in them which is
easily found by the microscope al
though it is not noticeable to the taste.
This fungus constitutes a danger when
we consider how many eggs are con-
sumed by all classes of society, and
people of delicate constitutions ought
TO be particularly careful that they eat
fresh and not kept eggs. Boiled eggs
which adhere to the shell are fresh A
good egg will sink in water. Stale
eggs are CLASSY and smooth of shell.
The she'll of a fresh egg has a hmelike
surface. A boiled egg which is dull
and dries quickly on the shell when
taken from the pan is fresh. Eggs
which have been packed in lime look
stained. and show the action of the
lime on the surface. If packed in bran
for. long time, eggs acquire musty
smell.
The white of egg contains water,
and as the shell is porous this evapor-
ates, and air enters to take its place;
as matter of course the air cell at
one end of the egg gets larger. Now
as air is lighter than water, stale
Il i~b4 laiI ono
IF then. when an egg is put into
water, it has a tendency to float, it
NAV be considered as stale If the
pores of the shell be filed up with
grease as soon as the egg is laid the
evaporation of the water will be in
great measure prevented, and the egg
will continue good for longer period
than otherwise
Dutch Eggs.
Boil four eggs for fifteen minutes;
then place in cold water till required:
melt one heaping tablespoonful of but
ter. stir in two tablespoonful of flour,
add one cupful of milk; boil for three
minutes. stirring all the time; remove
from the fire. and when the sauce IS
eool mix in two well beaten and strain
ed eggs; add two heaping tablespoon
fuis of grated cheese, salt and cayenne
to taste. Shell the eggs, cut them IN
quarters. and place in a fireproof dish;
pourathe sauce over them, sprinkle
with zmore cheese. and cover with fine
bread crumbs Bake in a moderate
oven for fifteen minutes.
Drowned Eggs.
Put one cupful of good brown gravy
into baking tin. and break INTO it
four eggs, being careful not to spoil
the shape of the yolks. Sprinkle them
over with a seasoning of salt and
eavenne pepper and little bread
crumbs. Bake in a moderate oven for
five minutes; then lift out the eggs
with an egg slice, and place them on
a round of buttered toast. Turn the
gravy from the pan into saucepan,
and stir in one tablespoonful OF to-
mato eatsup. Let this boil up, then
pour over the eggs and serve very hot.
Buttered Eggs.
Put two tablespoonfuls of butter
into a small, enameled saucepan. d.
rectlv it fritters add to it one heaping
tablespoonful of fnelychopped mush-
rooms, a large teaspoonful of chopped
ehives or shallots, and half teaspoon
full of chopped parsley. Fry for three
minutes. then break in three small
gps; add salt and pepper to taste,
and stir all one way until the eggs
are all well thickened. Serve at once
on hot, well-buttered toast.
Ok Eyes.
These dainties a"c made of rings OF
stale bread soaked in milk Cut slices
rather more than half an inch thick,
and cut in rounds with q top of
tumbler. taking smaller rounds from
the center of each with the top of
small wineglasS. Lay in huttered
Tin. and cover with milk, and when
they have absorbed it break an egg
into the middle of each ring, salt and
pepper them. and put teaspoonful
IF milk on the top Of each egg. Bake
in a hot oven till the whites are set,
but moi brown. When ready, lay on
hot dish, garnish with watercress and
send TO table.
Snow Eggs.