. The standard domestic science cook book. Copyright, 1908, by Wra. H. Department 13. OWING to the albumen and fat in eggs, they are very nutritious andbeneficial to the system, and there is hardly any more concentrated formof nutriment; that is fresh eggs, not eggs that have passed through achemical process or those impregnated with disease germs. The shell of anegg is exceedingly porous and easily penetrated by microbes. An egg olderthan three days should never be given to the sick. A well-developed, new-laid egg will sink in water, but if stale or not well-iilled, the eggs will float.
. The standard domestic science cook book. Copyright, 1908, by Wra. H. Department 13. OWING to the albumen and fat in eggs, they are very nutritious andbeneficial to the system, and there is hardly any more concentrated formof nutriment; that is fresh eggs, not eggs that have passed through achemical process or those impregnated with disease germs. The shell of anegg is exceedingly porous and easily penetrated by microbes. An egg olderthan three days should never be given to the sick. A well-developed, new-laid egg will sink in water, but if stale or not well-iilled, the eggs will float. Another test: Touch the tongue to each end of the egg. The small endwill be cold and the large end warm, if sound and fresh. See Dept. No. 25. 773. BOILED EGGS. Drop the eggs carefully into saucepan of boiling water. Forsoft eggs, boil three to four minutes; for medium, four and ahalf to five minutes; for hard, from ten to twenty minutes, Whendone, take out and put in cold water for a few moments. Thiswill cause the shells to come off readily. If eggs are put on the fire
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