Household Hints.

King Country Chronicle, Volume III, Issue 109, 23 November 1908, Page 7

Household Hints.

Many Uses of Eggs. \Yc have gleamed from the pages c other journals item ; of interest in th many uses of eggs outside of culinar and table purposes. Thousands c dozens are used in the manufacture c textile goods of many kinds. Book binders, enamel lers, glaziers, paper hangers, and paper finishers all us them. Docters often make us£ of the whit of an egg with which to mix a mustan plaster that is to be applied to a smal child or a tender spot where no bliste is desired. The white of an egg, if mixed witl sugar and lemon may be successfully used to relieve hoarseness, croup, or t( relieve the pain of a sore throat. To< much of this can hardly be taken, fo: it is quite nourishing and not nauseat ing to a weak stomach. In securing jellies or fruits of anj kind from the air, a piece of whit( glazed paper enamelled with the white of an egg and laid over the top of i jelly glass or glass of fruit will protec it from the air. The same paper coatee with the white of an egg pasted ovei the top of a glass will seal it and keer the contents safe for many months. Many people who do not care to eat excessively, use a raw egg taken ir the morning cup of coffee, in a glass of wine, or mixed with a little milk and sugar. Nothing can be more healthful for a morning meal than this. Some who can eat nothing else for breakfast, eat a whole raw egg with a little salt. If bone or any substance becomes lodged in the throat and cannot be removed quickly, swallow a raw egg and follow it with a piece of soft bread. If this can be worked through the passage way of the throat the obstruction will more than likely be removed. The white of a raw egg will soothe the torture of a burn or scald. It is always at hand, may be quickly applied, and more than likely will prevent inflammtion; it quickly [removes the burning sensation. Grown people and children may gain quick relief from bowel trouble during the warm weather, if they will take a fresh la'd egg and whip it up just a little to mix the yoke with the white and swallow it raw. This will relieve the inflammation of the stomach. One may live for days on this diet alone. Those who cannot swallow raw eggs should boil them not more than two minutes, turn them from the shell into warm cup, season with a little pepper and salt, and whip them up and drink while warm. This will serve the same purpose, although it is not equal to the raw egg. For a weak, delicate person, break two fresh eggs into a glass, whip them up with milk and a very little sugar, whip into this with a spoon a little sherry, and drink before breakfast. The most delicate person can take this and be nourished for almost the entire day. They have the combination of the two most complete foods—eggs and milk — and the benefit of the strengthening influence of the spirits. The eggs and milk alone will work wonders without the spirits.—The Farmer and Settler. A Breakfast Dish —Dust over as many chops as you require, pepper, grated nutmeg, and minced parsley, roll in well-buttered paper, and screw one end closely. Have ready a pan of boiling fat, put in the chops and fry to a golden brown colour, arrange the chops upon a dish. Set nicely poached eggs upon squares of buttered toast, place them between the chops. Tomato Salad With Eggs.—Choose tomatoes of a medium size, then cut each in two, scoop out a little of the pulp and set aside. Have ready three or four hard-boiled eggs. Remove the yokes without spoiling the whites, then pass the yokes through a potato masher on to a plate, over this sprinkle some grated cheese, season with pepper and salt, fill the tomatoes half full with the mixture. Take the pulp -?. nd mix it with salad oil, a little mustard, and the juice of a lemon. Set this in little heaps into the tomatoes, and over the cheese, etc. Place on the half tomatoes removed. Take the whites of the eggs and cut off a bit of the ends, so that they may stand up, then fill each with a well-made mayonaise sauce. Dish the tomatoes and arrange the eggs around them. Garnish with tufts of parsley. Cereal Griddle Cakes. —These are delicious when carefully made. To a large cupful of cold cooked cereal add a pint of milk and a well-beaten egg. Sift together one and a half pint of flour, one teaspoonful of sugar, half teaspoonful of salt, and two teaspoonsful of baking powder. Add gradually to the cereal and make the proper consistency. Bake on a hot griddle. Almond Macaroons.—Take half a pound of sweet almonds, a coffee-cup of white sugar, and the whites of two eggs; blanch the almonds and pound them to a paste: add to them the sugar and the whites of the eggs, well beaten. Work the whole well together with the back of a strong spoon, and then roll the mixture in your hands into cakes of the desired size, dust sugar over the top, and lay them on a sheet if paper at least on inch apart. Bake in a "moderate oven to a light brown. Brown Betty.—Pare, core, and slice six or seven tart apples. Put a layer of stale bread-crumbs in bottom of baking dish, then a layer of apples, and so on until all is used, having the last layer of crumbs. Add a half cup of water to a half cup of treacle, stir in two tablespoonsful of brown sugar; pour it over the crumbs and bake in a moderate oven for one hour. Serve hot with sweetened cream or hard sauce. Lambs Fry.—ls very delicate if nicely cooked, and may even be superior to calves' liver, which is generally considered a delicacy. Boil one pound of lambs fry in plenty of water, drain it, and dry in a clean cloth. Fut a little finely chopped parsley wich a teacupful of bread-crumbs. Brush the fry over lightly with the yoke of an egg, roll into the bread-crumbs and parsley, then fry for about five minutse in boiling fat. Serve very hot arranged on a napkin and garnished with parsley.