The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-12-03

gether," the audience was told as the
lecturer brislIly whipped the white of
an egg to a stand alone froth, land
because Of it's great nutritive value
housekeepers need not worry too much
even IL they do have TO pay as high as
cents for a first class egg. Five cents
worth OF first class meat would not
go any further or afford any more
nourishment."
To illustrate this point the speaker.
as she turned from whites to yolks,
told of man wounded and unable to
move far being sustained for a long
time by one egg a day laid by phil
anthropic hen which chose the edge of
the wood where he was for her nest.
To know whether one is getting a
strictly fresh or a strictly storage egg,
an egg entirely satisfactory for boiling
or one which would better be scram-
bled is not easy, the lecturer conceded
as she briskly mixed the whites and
yolks into a custard, but there are GER
tain signs which are safe to trust,
also certain homely tricks other than
cold storage for keeping eggs in prime
condition indefinitely.
Detecting 6ad Ones.
For instance, perfectly fresh egg
fills the shell from end to end, while
in stale egg there is little gap at
one end, smaller OF larger according
to its relative freshness or staleness.
In other words the older the egg the
more it shrinks and the less it weighs.
Drop couple of eggs in a bucket of
water and the fresh egg will go to the
bottom, or down further than the stale
egg The staler the egg the nearer the
top it stays.
adding pinch of cream of tartar"
she interjected at this point, "helps to
get the whites of eggs stiff in hurry,
I and a custard made entirely of the
yolks of eggs is the more nourishing
and richer because there is fat in the
yolk. A good way to utilize the whites
in that case is to make an angel cake
for the same day."
Among the recipes for keeping eggs
fresh indefinitely was one from an old
cook book. which in short was boil
a minute keep a year" Immersing 1t
in boinling water one minute stops up
the eggs pores by forming thin out
side cooked layer of egg, the remain
der of the egg still being raw. A bet
ter plan than this, the lecturer
thought, was greasing the eggs with
lard and packing them in meal. At
one time farmers near the Mississippi
! river used to pack eggs end up in
hogsheads of lard, after which they
| could be transported safely easily and
kept for months in almost perfectly
| fresh condition. Lard, it is said, does
not impair the flavor of the egg as
some up to date preservatives do, and
eggs packed upright will keep fresh
longer than if packed on their side.
The man who looked like Uncle Sam
nodded affirmatively and beamed at
the latter statement affirmatively and
the old lady with the spectacles shifted
unbelievingly.
Il would advise all amateurs in the
use Of eggs not to follow the cook
books to literally" continued the lee
| turer, preparing to make an omelet
and glancing at the girl with the new
wedding ring.
Il heard Of a young woman who
reading beat the eggs separately beat
| each of six eggs alone and had the
| six standing around in six little bowls
A young bride 1 knew reading put in
whole egg obeyed literally and
wondered when her husband com
planned that there were pieces of shell
mixed with the sauce"
Shows an omeIet.
Reverting to the omelet the demon.
| startor proceeded to break a brown
shell egg and toss the yolk back and
forth to extract the white. Il have
known housekeepers who thought the
color of the shells of eggs made con-
siderable difference in the flavor and
delicacy of certain articles Of diet