Show HOUS WIFEL CHAT If There are very few people who who cannot digest eggs Sometimes bilious people claim that they do not fot agree agre l with them but that Is usually the fault I of the cook Even ven an ostrich might be bo pardoned bed bad dreams or a pain under his feathers after after after af af- ter indulgence in eggs boiled hard and fast until the albumen is horn and the yolk gutta percha percha- 4 In soft boiling an ap 31 egg its its its' tS' tS temperature not be raised above liO degrees This Thit insures a soft like jelly-like white perfectly perfectly perfectly per per- digestible If hard-boiled hard eggs are desired the heat should be be con continued nu d longer but at the same t temperature mp Many people cople now prefer to cOr k their eggs at the table If you have no regular regu lar egg cooker cooker any small jar jai or pail will wili answer Have the basin h hot t lay in the eggs and pour in boiling water vater allowing allowing allow allow- ing a quart of water to every four fouL eggs Cover closely and wrap within a tea cozy or a a flannel cloth The eggs will be done in six minutes but will not be harmed by ten or even more A hard-boiled hard egg will vill require twenty minutes s s a An Invalid sh should uld never seer h hive have ve an an egg over two or three days old After AHer the first twenty twenty- twenty four ur hours the flavor of an egg begins to deteriorate even If f there is no sign of spoiling Not every everyone one I realizes that the flavor of even fresh eggs varies according to the feed II It hens are aie given chopped onions for two or three weeks the eggs become so strongly impregnated as to be unfit for use Some hens hells which had access to a quantity of bread over o which ant anI entire bottle of vanilla vanilla vanilla va va- nilla had been split laid eggs that were S strong enough to flavor a cake without I Sany any further addition In flavoring According Ac- Ac cording to a writer riter in a French scientific paper ducks ducks' fed on en acorns which they the devour ravenously frequently la lay black eggs The reason given is s that the tannin in the acorn combines with the iron in inthe inthe inthe the egg shell and a good fast black re results re- re Still another statement made made- Is ls that thit fowls fowl fed fell on boiled lobster shells willay will wil lay bright red eggs a s 4 In ln scrambling eggs or making an omelet omelet ome ome- let cream stock or or water is better than milk as the cas casein em of the milk is apt to rb toughen hi the i albumen b fo of the egg I In Lt P maKing making ma- ma i King an omelet a tablespoonful fui of liquid should be used for each egg s It e s sA A dish chafing-dish teacher who wile had a class of young society girls here In town waS wag requested by one of its Us members a young woman soon to be married t to o give them thema a recipe for one of those ovely slippery dont don't you ou know Hon tion revealed tho the fact that she meant the French or creamy omelet To make It break four eggs into a bowl add to them four tablespoonfuls of cream and stir with a spoon poon until you can lift a a. spoonful Droll into the mixture a teaspoonful teaspoonful tea- tea spoonful of butter in a hot omelet part par and before the butter browns brown turn In tit the tho eggs As sooty as they begin begin to set stir from the h bottom picking or lifting g up the cooked e portion with kl the point i P of gaU a aU fork o so as to allow the uncooked egg esl to run under ut Conclude this process until the whole Is of a soft creamy consistency season with salt bait and paprika fold and turn into Info the hot sc serving dish a s a aThe The French make a pretty garnish from eggs but it t is only for l looks and not to tobe tobo bo be eaten Put a tablespoonful of vinegar and a little salt saW into a pint of boiling water r. r n. n Brcak ea the eggs one onee at a time taking care to keep them whole and drop them into the place where tho tiro water is bubbling most furiously Then with a a. spoon turn them over and over Until the while completely encases the yolk and anda a a- abali ball bali is formed ormed s a s I Scrambled eggs on toast with chopped I sweet green reen peppers make an tin excellent spring breakfast dish Toast four slices of bread butter and put where the plat plat- t ter r on which hi tre bt they are arranged r will rl t keep hot Put a tablespoonful of butter in a ahot ahot ahot hot frying pan and as soon as It hubbies bubbles tu turn tura in half halt a dozen eggs which have been broken Into a bowl and mixed with half a dozen dazen tablespoonfuls of water As the whites begin to set whip together n quickly with a II q silver knife Sprinkle over the ton t-oo two finely cut peppers from which the seeds have been removed stir through the eggs let the whole cook a half minute min min- ute them I pour over the tho slices of toast garnish wIth sprigs of parsley and serve at once s Eggs Egg stuffed with cheese make a hearty luncheon or supper r dish Boil the eggs twenty minutes When cold coM take off the shell cut in two and remove the yolks leaving the white unbroken Put the yolks into a bowl powder by pressing w with t the he back of a a. silver tablespoon ad add d I I an alt equal amount of rated cheese e a teaspoonful teaspoonful tea tea- spoonful g l of r melted t utter butter 1 1 for each c egg eg egand and salt and paprika to season Mix into a smooth paste and r refill the whites Make A cream sauce using one tablespoonful tablespoonful tablespoonful table- table spoonful of butter a half tablespoonful of flour one CUD cue of halk ml k salt pepper and at at the last a add d two beaten eggs As soon as thickened and smooth set back backon on th the range and carefully place the eggs In n It to become reheated Serve on a pretty platter with a garnish of parsley S s s sA A new salad served by fashionable caterers enterers ca en- at the popular breakfasts and luncheons with which all the women's clubs now delight to punctuate their strenuous days appears on the menu as Brunswick Its distinctive feature is the old-fashioned old black walnut the meat sliced In rather lather sized good-sized pieces and distributed distributed distributed dis dis- dis- dis through a mixture of apple apple- and celery A good French dressing gives it zest and the mixture Is served on crisped lettuce leaves |