EGGS.

Thames Star, Volume XVII, Issue 5197, 12 September 1885, Page 4

EGGS.

There is nothing more strengthening diet, and farmers ought to indulge in the and nourishing than eggs as an article of luxury of tating them. Not unfreqaently the eggs are sated up and sold when not as much; nutriment can be purchased with the money tliey are sold for. Four eggs contain more nutriment than a pound of beef steak^aed will give more strength, 4|d; a,.{person will not tire on egg diet a^qui<3klY% : he:.will on fresh meat. They never distress the partaker, and if properly cooked can be eaten with perfect safety. For an invalid there is nothing more wholesome than a raw egg beaten up with a little sugar, and strred into a glass of milk, and taken before breakfast gives strength and health. Boiled eggs are more wholesome than fried ones, and egg sandwiches are a splendid dish, taken either hot or cold, and especially suited for lunch or picnics. Omelets, poached egg*,' or boiled egES cut in slices, and a cream gravy poured over them are splendid substitutes for meat at break* fast. Custards and puddings are good changes in tho bill of fare, and much better for' pies in hot weather, and eggs are an important item in their manufacture. '