EGGS. 253 
suffice for supplying this quantity, therefore egg yolk is to be 
regarded as a useful food for bloodless persons. 
Dr. Hutchison thinks that as a matter of fact a raw egg 
seems scarcely digested in the stomach at all, but to be passed 
out therefrom to a large extent unchanged, being perhaps such a 
bland nutriment as not to excite the secretion of gastric juice, 
nor to stimulate the churning movements of the stomach. The 
absorption of lightly cooked eggs within the intestines appears 
to be very complete, leaving only a very small residue. When 
a person of delicate digestion is served with fried bacon and eggs, 
the latter should be poached separately, and then sent to table 
with the boiled, or fried bacon, or ham, on the same dish ; there 
is “reason in roasting eggs.” A fried egg, by reason of the 
melted fat coating the egg, and hindering the contact of the 
gastric juice in the stomach, remains imperfectly digested, and 
burdensome. 
The omelette, formerly ‘“‘ awme lette d’ wufs,” is a pancake made 
af eggs, so called from a supposed phrase “ a@ufs melds.” It 
consists of eggs beaten lightly, with the addition of milk, salt, 
and sometimes a little flour, being browned in a buttered pan. 
Sometimes the omelette is prepared with cheese, ham, parsley, 
fish, jelly, or other additions. A suggestive French proverb runs 
thus: “On ne jait les omelettes sans caisser des eujs,”— 
“Omelettes are not to be made without breaking eggs.” 
A baked egg is good eating, and easy of achievement. Break 
a new-laid egg on to a thickly-buttered plate, strew it with pepper, 
and salt, and cook slightly in a moderate oven. It must be eaten 
exceedingly hot from the same plate, which may be attractively 
surrounded by a narrow frill of crinkled tissue paper. Eggs to 
be poached should be a couple of days old; if just laid they are 
so milky inside that the cook, take all the care she can, will fail 
to secure therewith the praise of being a prime poacher. On the 
other hand the eggs must be sufficiently fresh, or success will be 
equally impossible. The egg-yolk contains certain organic 
substances in union with sugar, which are gelactosides. Lgg 
lecithin, when extracted by the chemist, has been found to act 
curatively by its special phosphorus in cases where fresh raw 
eggs failed to produce any remedial effects. When given medi- 
cinally this stimulates the appetite, and leads, as aforesaid, to an 
increase of weight, constituting an excellent element of food 
whenever phosphoric treatment is found to be desirable; as in — 
