Rensselaer Union, Volume 9, Number 31, Rensselaer, Jasper County, 19 April 1877 — Eggs, and Ways of Using Them. [ARTICLE]

Eggs, and Ways of Using Them.

In springtime, if ever, eggs may be freely eaten, for now they are abundant,cheap and of good quality. Fortunate for the farmer’s family ia the change- which often takes place in gyybjpHßg from the steady use of salt pofK, uP^jUshcomposed largely of eggs. Dr. Edwara Smith says: “It \frould.not be possible to exaggerate the ygftfiM’fW article ot food, whdtner from their universal \ise, or the convenient foiyn in whieh the food is preserved, 'presented and cooked, and the nutriment which they contain.” Again, he says: “ There is no egg of a bird-known which is not good for food, or which could not be fiatqn by.a.hungrv .man." There is inTjic egg of qvery species a division into.wjfrteand yelk. The white of egg consists or nearly pure albumen ana watprtf»4h*> gwik j *of, albuman, oils, sulphur and water. Albumen is considered the jflOmlnfcportani iflagle element of fobd. It isfQund In all compound wintalstructures\ and in 'thfe vegetable productions most valuable as food, though in a modified form. TW*re hFh r j#£S! dfflsrefic2Th the value of dttj)fr§iftfeNß4, M there is in their,'sizfc andfsavorji yteU-ffa domestic fowls yield far richer food in thqjr eggs than common wild pMs. ’ Many-suppose that raw eggs are ‘mdte easily digested than but for most per sons this is not thfe case, if the eggs are not cooked impppeuy, , Dr. Smith thinks it a mistake to give a mixture of raw egg and •ftfttaiUWto' invalids, such a mixture tending mens to hinder than to promote *tijj»et4bn.! Dyspeptics often think that they cannot eat eggs at aU, and, it is the CMe&tadeMCkte stomachs do sometimes : tom eating, any but thte' freshfestof eggs. When we cannot besufcytfsftWfl* MW if provided,; it &. ilways most safe to break them' tbffdra"cooking, -For invalids; the very safest way is to drop the egg from the shell without disarranging its form, into shallow dish. A few minutes’ boiling k sufficient, and no dressing is except, a trifle of salt for USAs', Who eat everything salted, though NMbmfe good butter and pepper may be added, or the egg may be careplUplMliupQjtaslice of toast.;. For a family, of children if is often, more convenUkll“lP atyWappital '*6 serve eggs in scrambled form or in omelettes, than cooked separately, home children are n-tiTMMrieirr 1 irf 11 T“*» eat the white of the egg, o|hgraAinfe.thfiy..dislike tfee yelk, but \sbik.lbeysawbofli conked : together, tlieyJhmknsthiflObout it, but eat with pleas*? all'that they can get. In most recipe books the junctions for scrambling eggs advise a ''good piece of blitter’*' withl*§fchtJ* - tit* eggs, seasoning them with salt and pepper and with chopptflipMWhif «f ytra choose andean. But if for any other reason you prefer it, you can use milk instead of butter, and f'T "WWTiI tibil** ¥°* The proportions used for an very good, ’■ a cup of jnilk forjrficgfcs!’* Tbtis mrteatea the quantity. The egg* are broken but not b&K*,**« tirt stirred simply to mix well and preyept burning while cooking. Omelette l a#e ndl common in the Country. The uW#**cipea are] enough to frighten one, because they enjoin extreme caution lest tne omelitte may fall or be heavy. At our house we havoklwsys had good sue* hecauUda ineTlouror com-starch used, perhaps because we baked it in the oven in a sballWMh, AhiehVef* upon the table, and no trottMeabbutturning it over or turning it out: J “ Six eggs, the whites beaten to a stiff froth, the yelks well beaten: one teacup of wan*. * which of

butter is melted; a tablespoonful of flour or corn-starch, wet to a paste with a little of the milk, and stirred . into the cap of milk; a teaspoon of salt and a little pepEr. Mix together, adding the whites it; bake immediately.” [While this is an excellent breakfastdish, it is hardly to be called an omelette —an omelette iB always cooked in a fry-ing-pan with butter. —Ed.] Custards, well made, are not only delicious, but they are nutritious and whole KUme /or most people. In making boiled eustnids, much stirring increases the lightness and apparent richness of th« product. 4fcustard should be boiled in a farina keltli, or something corresponding —that is In a water-bath, made by setting a pot or other vessel into a kettle of boiling water, to avoid all danger of burning. Boiled custards may be made with one or two eggs and two tablespoonfuls of cornstarch to a quart of milk; or from four to six eggs to a quart without the starch.— Faith ltochester , in American AgriculIv