New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14

wv and with the end OF tnat climb nc
even in sight, egg dishes become
distinct luxury for the housekeeper Of mo-
crate means. Yet TO DO without hem alto
gether is to forego one Of the most valuable
foods in existence Therefore, ways and mean
should be studied to extend their usefulness IS
far as possible.
Never purchase cheap grade Of eggs; SC.
called cooking eggs are generally an ahomins
ton, and one egg Of inferior quality will fr,
quently injure all the other materials WITT
which it is combined. IT, however. you are
forced TO deal with doubtful eggs. break escf
one carefully into a cup and add it to Ii
others only after careful inspsction--other
wise you may lose two OF three good eggs b,
carelessly adding a poor one TO those ALREADY
opened.
Boiled. poached and shirred eggs which
mean at least one for each person TO be served
are hardly permissible when eggs cost nor,
than 30 cents dozen. Scrambled eggs mesa
still another expensive breakfast dish, esp.
caly when there is good sized family. Thre.
for each two persons to be served will b
found very moderate allowance if they are
cooked alone, so if the family is fond OF then
served in this way extend the eggs By tie
addition of leftover chopped vegetables, BIZ
Of hominy cooked crisp and brown in no.
bacon fat or little shredded dried beet.
4 few experiments on the housewives part
viii prove that many appetizing dishes are
made possible by the use of one " two egg
A cupful of blended cream sauce enriched
with chopped hard-boiled egg, will givt
most the same taste and appearance y
more were used. This sauce, added 70 shfec
ded salt Goldfish, smoked salmon, any %ti.
over of cooked fish poultry or smoked bec
will provide very appetizing breakfast relb.
at slight expense.
In nearly all the hot breakfast breads h
number Of eggs can be decreased by adding
little more baking powder and sufficient odd
tional milk to allow for the liquid OF m'
omitted eggs: then beat the batter extra ha'c
and bake in quick oven.
In breaking eggs be very careful 10 remove
every particle Of white from tho shell; this Is
best done with the finger. The housewife,
she has not been in tha habit Of doing this
will be surprised at the extra eeg white thai
will be forthcoming.
Recipes for custards and other puddlngs
often call for a large number Of eggs. These
rules should be avoided. Although a larger
number OF eggs may make a richer (and IRE
quently a more "eggy-tasting') custard, 1t VII
be no more palatable than the simple rue
that calls for three eggs to a scant quart o.
milk. This custard, to be a success, must
carefully cooked with a moderate degree Of
heat, and the baking dish set in largef
vessel Of hot water.
Many other delicious buildings are posslof
with the use of one or two eggs-accord.as"
the quantity made-chocolate meringue, ne'
custard, cabinet, floating island, bread ar
tapioca cream being among the most wnos
some varieties.
Dividing up the eggs, or, rather sDo-diV'o'
ing them, so that the whites may De USED ID
one recipe and the yolks in another, is vsf!
important point in egg economy. In this WY
a delicious fruit whip made " the whites ma!
be served for dessert one day and the yoH'
reserved for the following mornings oreanS'
bread, loaf of cake or some similar ds~
Whites Of eggs will keep perfectly for twenty
lOur HOuIs IL pldCeu III 4 ChIhd "V"' -
and set in a cold place; but the yoks arc
more difficult proposition. They may NV
ever. be kept for forty-eight hours if they,
placed intact, Just as broken from the snel
IN q deep earthenware dish, covered WIN "
water and placed in the ice chest When re- 70,
TO use lift out carefully the required nS~
with perforated skinner and place tn'
mander Immediately back in the ice BOX. .,o.
Since egg yoks contain the thlckenins Ar
tein material known as "globuln,' tw
three can be used, with one whole egg, ~
pairing oil varieties OF custards. .,d
In fact, there is no end to the esAe a. 90
light bread recipes calling for egg yolhs ~ We
The real French Brioche, or coffee CAKE ,I msr
with these same yolks will be found delleIo, =.
For pumpkin, squash and sweet potato ~. ,l..
well as fritters and corn padding. me 80
are really better than when the wnole 0s
used. ,;.,,
The yolks of eggs may also be drops. ths
boiling water and cooked hard. which rSs,sh-
housekeeper -hard-boiled egg yolk FOR gs' vol.
ing salads or enricning sauces. The rsN .!sry
beaten up with little milk answer "a. ~
purpose rs dip" for French toast WV
balls for serving with clear soup are ~
l. L. al