Page 7 Advertisements Column 3

Taranaki Daily News, Volume LIII, Issue 127, 7 September 1910, Page 7

A NEW RECIPE FOR BOILING EGGS

The chief cause of error in the cooking of eggs comes from ignorance of the fact that eggs, as 'well as eggs and milk in combination, cannot be cooked at a high temperature. So-called "boiled" eges aw better not boiled at all. Try doing them after this fashion, particularly it' they are to be served to children, invalids or. the aged. Have ready a saucepan containing boiling water. Put in with a spoon the number of eggs desired, having the water cover them. Remove saucepan to back of range where water will not boil. Cook from six to eight minutes if liked "soft-boiled," forty to forty-five minutes if liked "hardboiled." Boiled eggs, tea and toast make an excellent combination for breakfast. The toast should be well browned and crisp, and the tea should be one or other of the Empire Tea Company's brand. The "Dragon" Ibrand, at 2/8 per I pound, is a brilliant tea with fine drink--1 ing qualities. It possesses plenty of body, with a bouquet ail its own. The I "Elephant" brand, at 2/2 per pound, is ' another excellent tea, of delightful flavor and silky texture; it pleases most palates. The "New Crescent" brand, at 2/per pound, is now the great favorite. The flavor is fascinating. The "Crescent" brand, at 1/10, is a tea of great merit. It brews a fine strong liquor with a distinct aroma. The "Mikado" brand is an excellent family tea—rich, i strong and delicious, and moderate in price, only L/ 6 per pound. These teas are procurable from most stores.—Advt. iSend your orders for printing to the "Daily News" Printery. Prices right and satisfaction guaranteed. Send your order for printing to the •' Daily News' Printery. Prices right j anri satisfaction ouaran*"'- 1 ;