True food values and their low costs

ninetj'-fn-e calories of energy per pound. It is seventy- three and seven-tenths per cent, water, fourteen and eight-tenths per cent, protein, ten and five-tenths per cent, fat, and one per cent, ash. .'\n egg should not be boiled more than two minutes. The longer it is boiled, the harder it becomes to digest, although some physicians claim that an egg boiled for twenty minutes is easier to digest than when boiled ten or fifteen minutes. The Egg. White and Yolk Eggs particularly recommend themselves to the housekeeper because of their high nourishing value, and the many ways in which they can be prepared for the table. Eggs are not so economical as milk, judged from the nourishment standpoint, but except when their price is very high, they are less expensive than meat. The fuel value of the yolk measures one thousand six hundred and fifty calories per pound, and the white affords only two hundred and forty-five calories per pound of nourishment. Omelet, No. i 6 eggs, vihites and yolki beaten separately 'A pint of milk 6 teaspoons com starch 1 teaspoon baking-powder A little salt Add the whites, beaten to a stiff froth, last. Cook in a little butter. Omelet, No. 2 First, have fresh eggs; to each egg add one tablespoon of milk; whip thoroughly. The pan must be so hot that the butter will melt instantly. Pour the egg and milk into the pan. If the fire is right the whole will cook in one minute. It will cook after it has left the pan. Begin at one side and carefully roll the edge over and over until all is rolled up. Turn on a hot plate and I serve immediately. Omelet, No. 3 Take four eggs, separate them ; beat the whites very stiff. To the beaten yolks add one-half cup of milk and a little salt. Heat the spider very hot, grease with a little butter, turn the eggs in, cook quite dry, then set in oven until it grows light. Soft-boiled Eggs Place the eggs in a warm saucepan, cover with boiling water. Let them stand where they will keep hot, but not boil, for fifteen minutes. This method will cook both whites and yolks. It is poor economy to limit your family in I It is poor respect to eggs. There is nothing more nutritious, and even at four cents each they are cheaper than meat. They may be served in such an unlimited variety of ways that one should never tire of them. Although a perfect food, they are not intended to be eaten exclusively, any more than other foods. They are one of the most highly concentrated forms of food, and, being wholly destitute of starch, should be eaten with bread or rice. Do not use a fresh-laid egg; by that is meant one that has been laid within ten hours. The white does not become thick or set imtil after that time has elapsed, and it cannot be beaten stiff. Eggs for poaching or boiling are best when thirty-six hours old. Eggs with a dark shell are richer and have larger yolks than those with a light shell. Hard-boiled Eggs Cook eggs for twenty* minutes in water just below the boiling point for use in any receipt which specifies hard-boiled eggs. The yolk of an tgg cooked ten minutes is tough and indigestible ; twenty minutes will make the yolk dry and mealy. Then it may be more easily rubbed smooth for salad or other mixtures, and more quickly penetrated by the gastric juice. If the shell of an egg be cracked before boiling, pierce several small holes in the large end to keep the contents from bursting out at the crack. When Eggs Are Unsafe