EGGS.
Humpty Dumpty sat on the wall.
Humpty Dumpty had a great fall.
All the kings horses and all the kings men
Could not set Humpty Dumpty back again.
—MOTHER GOOSE.
Try the freshness of eggs by putting them into cold water; those that sink the soonest are the freshest.
Never attempt to boil an egg without watching the timepiece. Put the eggs in boiling water. In three minutes eggs will boil soft; in four minutes the white part will be cooked; in ten minutes they will be hard enough for salad.
HOW TO PRESERVE. MRS. M. UHLER.
To each pailful of water add two pints of fresh slaked lime and one pint of common salt; mix well. Fill your barrel half full with this fluid, put your eggs down in it any time after June, and they will keep two years if desired.
SOFT BOILED EGGS. MRS. W. E. THOMAS.
Put eggs in a bowl or pan; pour boiling water over them until they are well covered; let stand ten minutes; pour off water, and again cover with boiling water. If you like them quite soft, eat immediately after pouring on second water; if you like them harder, leave them in longer. This method makes the white more jelly-like and digestible.
FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.
Take eight eggs, well beaten separately; add to the yolks eight tablespoonfuls of sweet milk, one tablespoonful of flour, one teaspoonful of good baking powder, salt and pepper; beat well together, and then stir in lightly at the last the beaten whites. Have ready a skillet with melted butter, smoking hot, and pour in mixture. Let cook on bottom; then put in oven from five to ten minutes. Serve at once.