A NEW RECIPE FOR BOILING EGGS.

Wairarapa Age, Volume XXXII, Issue 10084, 3 September 1910, Page 5

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 sggs and milk in combination, cannot )e cooked at a high temperature. So sailed "boiled" eggs are better if not wiled at all. Try doing them after ;his fashion, particularly if they are X) be served to children, invalids, or ■,he aged. Have ready a saucepan :ontaining boiling water. Put in yith a spoOn the number of eggs lesired, having the water oovsr them. Remove saucepan to back )f range where water will not boil. 3ook from six to eight minutes if iked "soft-boiled," forty to forty-five ninutes if liked "hard-boiled." Boil;d eggs, tea, and toap*. make an excellent combination for breakfast. Che toast should be well browned and j :risp, and the tea should be one or i >ther of the Empire Tea Company's >rand. The "Dragon" brand at 2s id per pound is a brilliant tea with ! ine drinking qualities. It possesses )lenty of body with a bouquet all ts own. The "Elephant" brand at Js 2d per lb is another excellent tea )f delightful flavour and silky tex;ure, it pleases most palates. The 'New Crescent" brand at 2s per lb .8 how the great favourite. The flav>ur is fascinating. The "Crescent" brand at Is lOd is a tea of great nerit. It brews a fine strong liquor ivith a distinct aroma. The "Mikido" brand is an excellent family ;ea, rich, strong and delicious and uoderate in price, only Is 6d per lb. These teas are procurable from most .tores.

Do you know thai; croup can be prevented? Give Chamberlain's Cough Remedy as soon as the child becomes hoarse, or even after the croupy cough appears ,and it will prevent the atiaok. It is a certain cure for croup and has never been known to fail. Sold by all gtorekeegers.