EGGS We consider that nine eggs are equal in nutritive value to a pound of meat, we realize they are not only capable of forming a most important item in everyday diet, but also an economical food during the season when eggs are cheap. Even when eggs are expensive, it is econ omy to use only th‘ best grade. Eggs that cost fifty cents a dozen are cheaper than eggs at twenty-five cents where half of the dozen may be stale or worse. There are a num ber of household tests of the fresh ness of eggs. The most reliable is to candle them. Hold the egg in the hand with the fingers wrapped about it and look through it against a bright light; in a perfectly fresh egg, you can see the yolk like a golden ball and the white about it clear as water. Or you may drop an egg into a basin of water; if perfectly fresh, it will sink and rest on its side. If it rolls around standing on its end, it is comparatively fresh; if it floats, you had better discard it unopened. When an egg is per fectly fresh it has a porous, dull surface; if shiny, it is pretty sure to be at least stale. There are three ways in which eggs are generally used for breakfast or luncheon dishes; in a soft-boiled condition as in a poached egg, hard boiled as in a salad, or with the yolk and white separated and beaten to a frotb as in an omelet. Eggs are most digestible in the soft-boiled stage, but to many difficult of digestion when hard boiled. They are deficient in fat; therefore we find them served with bacon, with Eth oil mayonnaise in salad, or with bread and butter. Indeed, their highly concentrated, nutritive prop erties demand always an accompani ment of some starchy food, sucb as potatoes or bpead.
Poached Eggs.
A deep spider is the best utensil in which to poach eggs. Fill it nearly full of boiling water which has been slightly salted. Add a few table spoonfuls of vinegar, which will pre serve the color of the white of the egg, break in a saucer, and drop into boiling water, cooking slowly, until the whites are like jelly.
Poached Eggs Ba1I-Shapcd.
Have a shallow saucepan half full of water; add salt and a few table spoonfuls of vinegar. When the
water is boiling, stir with a wooden spoon until you start a sort of whirl pool, then into the center of it drop an egg from a cup. The egg will cook in a rounded form.. When the white is set and before the yolk is cooked, lift it from the water and set it on a slice of toast.
Eggs Poached in Milk.
Instead of using water to poach eggs, drop them into boiling milk; as soon as the egg is set, lay it on a slice of toast Thicken the milk with a little cornstarch, add butter, salt, pepper, and a dash of celery salt; pour it over the eggs and around the toast.
Frizzled Beef with Poached Eggs.
pound finely chipped beef, 1 cupful milk, 1 tablespoonful butter, 1 tablespoonful flour.
Put the butter to melt in a sauce pan, add the flour and stir it to a paste, then put in the milk, scalding hot, and beat with a wire whisk un til creamy. Add the beef and stir for a few minutes. Turn into a deep platter and cover the top with poached eggs.
Eggs in Ramequins.
Butter small ramequins and drop a raw egg into each one, being care ful that it remains whole. Set the ramequins in a pan of boiling water and put it in a hot oven until the eggs are set. Put a dab of butter on each one and a dust of pepper and salt before taking from the oven.
Eggs Baked in Tomatoes.
Pick out several well-shaped toma toes, cut off the stem ends, and with a spoon lift out enough of the pulp so that each shell vvill hold an egg. Drop it in carefully, sprinkle with pepper and salt, put a dab of butter on top of each; place the tomatoes in a baking dish and pour the water around them. Cook until the eggs are set and the tomatoes soft. Lift each one on a slice of buttered toast, and serve.
Eggs Baked in Green Peppers.
Cut off the stems of green peppers, scoop out the seeds and ribs, and par boil until tender. Break an egg intor each one. Set them in a baking pan with cupful boiling water poured around. In fifteen minutes the eggs should be firm. Set each one on a slice of buttered toast and, if you wish, pour white sauce or tomato sauce about them.