Beat the whites of three eggs to a stiff snow, add a little salt, mix with two tablespoonfuls of sifted bran and with two of fine rye nuts. Pour on an oiled tin, bake and serve as number one.
Scrambled Eggs No. 3 are preferable for people with gastric disturbance. Nos. 1 and 2 are recommended for people with intestinal weakness. All soft watery nitrogenous foods are more liable to ferment before they reach the intestines than those to which flour is added.
SAXON SOOL EGGS.
Pour boiling water on the eggs and let them stand for 20 minutes on a hot stove, or boil the eggs 10 minutes. Lay in cold water for a few minutes, crack the shells well; place them for four hours or longer in a strong salt solution, which must contain so much salt that the eggs will swim. Prepare as follows: Bring a quart of water to a boil, dissolve about one cupful or more of salt, let boil a few minutes and cool.
ESCALOPED EGGS.
Boil or set some eggs until hard. Cut into halves or quarters and pour over them a butter sauce flavored with horseradish, capers or mustard. Serve with baked potatoes and string beans or sprouts. If the butter sauce is prepared with tomato juice, serve wheat bread or crackers with them instead of potatoes.
PICKLED EGGS.
Boil or set some eggs until hard. Then boil one pint of vinegar with a pint of water and a little salt and pour into a deep earthen dish, add some whole peppers and bay leaves. Remove the shells from the eggs and place them in the pickle. Tie up with paper, let stand for a week or longer. These eggs are a good addition to sandwiches or can be served with salads or green leaves, olives, apples, tomatoes, asparagus or cabbage.
SCRAMBLED EGGS. No. 1.
Break the yolks and whites into separate bowls. Add one teaspoonful of flour to each yolk of egg and also a little salt. Beat with an egg beater until smooth, then add as many tablespoonfuls of cold water as there are eggs and beat again. Add the snow of the whites and pour into a large frying pan, in which some oil or fat has been heated. Stir constantly until all is solid. Serve with potatoes or toast and green vegetables.