How to Cook Eggs.

Waikato Times, Volume XXII, Issue 1818, 1 March 1884, Page 2 (Supplement)

How to Cook Eggs.

Let us now make practical application of the laws of albumen coagulation that were demonstrated in the test-tube experiment. The non-professional students may do this at the breakfast fireside. The apparatus required is a saucepan large enough for boiling a pint of water —the materials two eggs. Cook the first in the orthodox manner by keeping it in boiling water three and a half minutes. Then place the second in this same boiling water, but instead of keeping the saucepan over the fire, place it on the hearth and leave it there, with the egg in it, about ten minutes or more. A still better way of making the comparative experiment is to use for the second egg a water bath, or bain marie of the French scientific cook; a veaeel immersed in boiling r>r neaily boiling water, like a glue pot, and, thercfoic, not quite so hot as its source of heat. In this case a thermometer should be used, and the water surrouning the egg kept at or near 180 deg. Fahrenheit. Time of imrnerssion, about ten minutes or more. A. comparison of results will show that the egg that has been cooked at a temperature of more than 30 deg. below the boiling point of water is tender and delicate, evenly so throughout, no part being hard while another part is semiraw and slimy. I said " ten minutes or more," because, when thus cooked, a prolonged exposure to the hot water does no mischief; if the temperature of 100 deg. is not exceeded, it may remain for half an hour —in fact, the perfection of cooking, according to my experience (I always cook my own egga when I have the opportunity and can spare the time), is attained when kept at 160 deg. about twenty minutes. The 180 deg. is above named because the rising of the temperature of the egg itself is due to the difference between its own temperature and that of the water, and, when that difference is very small, this takes place very slowly, besides which the temperature of the water is, of course, lowered in raising that of the cold egg. —Popular Science

Shoes are etill very low, with buckles or bows on the top, at least for demi-toilets, For morning walks, the laced Moliore shoe is very convenient, or else black or colored boots. There is a tendency to wear lower and broader heels ; some ladies have even openly adopted the low, broad heel of the English walking-shoe. This is very sensible, for the Lous XV. heel is fatal, not only to the foot, but also to the health.

A writer in the Bazar says : A hostess should remember that when she asks people to visit her she has two very important duties before her— one is, not to neglect her guest ; the other is, not to weary her guest by too much attention. Never give your guest the impression that he is being " entertained," that he is on your mind ; follow the daily Rfc of your household and of your duties as you desire, seeing to it that your guest is never in an unpleasant position or neglected. If you have a tiresome guest, who insists upon following you around, and weighing heavily on your hands, be firm, go to your own room, and lock the door ; she will soon take a book and go out on the lawn.