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THE USE OF EGGS.

Doctors oft-times make use of the white of an egg with which to mix a mustard plaster that is to he applied to a small child or ’a tender spot where no blister is desired. The white of an egg, if mixed with sugar and lemon may lie successfully used to relieve hoarseness, croup, o'-’ to relieve the pain, of a sore throat. Too much of this cannot be taken to a reasonable extent, for it is quite nourishing and not nauseating to a weak stomach. Tn securing jellies or fruits of any kind from the air a piece of white glazed paper enamelled with the white of an egg, and laid over the top of a glass will seal it, and keep the contents safe for winter use. Many people who do not care to eat excessively, use an egg in the morning cup of coffee, or mixed with a little milk and sugar. Nothing could be more healthful for a morning meal than this. Some eat a whale raw egg with a little salt who can eat nothing else for breakfast. If a 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 Q f 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 inflammation, and it quickly removes the burning sensation. Grown people and children m a y gain quick relief from bowel troubles during the warm weather if they will sane a fresh egg and whip it up just a little to mix the yolk with the white and swallow it raw. This will relieve the inflammation of the stomach. One may live for a day or two on this diet alone. Those who cannot swallow a raw egg should boil tiiem not more than two minutes.

turn them from the shell into a warm cup, season with a little pepper and salt, and whip them up and drink them up while warm. This will serve the same purpose, although it is not the equal of the raw egg. For a weak, delicate person, break two fresh eggs into a glass, whip these up with milk and a very little sugar, 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. The “Feather.”

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/SOCR19070817.2.3.2

Bibliographic details

THE USE OF EGGS., Southern Cross, Volume 15, Issue 18, 17 August 1907

Word Count
450

THE USE OF EGGS. Southern Cross, Volume 15, Issue 18, 17 August 1907

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