VARIOUS DISHES. 459 



Gravy or Sauce for Veal or Chicken. — Put a table-spoonful of butter into a 

 hot frying-pan. When it begins to brown dust a table-spoonful of flour into it, 

 stirring constantly with a spoon; add salt and pepper; then stir in 1 pint of 

 milk — cream, if you have it — let It boil 5 minutes, and it will be ready to pour 

 over these fried meats, or to serve with roasts. Some people think that a little 

 stewed tomatoes in the gravy for roast or fried meats is an improvement. The 

 author prefers them without it. 



EGGS— How to Boil for Health.— The objection to the common way 

 of boiling eggs is this: The white under three minutes rapid cooking becomes 

 tough and indigestible, while the yolk is left soft. "When properly cooked eggs 

 are done evenly through like any food. This result may be attained by putting 

 the eggs into a dish with a cover, and then pouring upon them boiling water, 3 

 quarts or more to a dozen eggs, in a covered tin pail, and set them away from 

 the stove for 15 minutes. The heat of the water cooks the eggs slowly and 

 evenly and sufficiently, and to a jelly-like consistency, leaving the center or 

 yolk harder than the white, and the egg tastes as much richer and nicer as a 

 fresh egg is nicer than a stale egg, and no person will want to eat them boiled 

 after trying this method. 



Remarks.— 1 have tried this writer's instructions, although I do not know 

 Who he was, and find him correct for my taste, and I think it the true way to 

 boil eggs, and mostly of general adoption. I will also add an item from a wri- 

 ter in a medical journal upon the healthfulness of hard-boiled eggs in dyspep- 

 ria, hoping and believing that it is a true account of what they have done, 

 although the writer's name is not given, nor the place the journal was pub- 

 lished. The writer says: 



Healthfulness of Hard-Boiled Eggs in Dyspepsia.— "vVe have 

 seen dyspeptics who have suffered untold torments with almost every kind of 

 food. No liquid could be taken without suffering. Bread became a burning 

 acid. Meat and milk were solid and liquid fires. "We have seen those same 

 sufferers trying to avoid food and drink, and even going to the enema S5'ringe 

 for sustenance. And we have seen their torments pass away, and their hunger 

 relieved by living upon the white of eggs which had been boiled in bubbling 

 •water for 30 minutes. At the end of a week we have given the hard yolk of 

 the egg with the white, and upon this diet alone without fluid of any kind we 

 iave seen them begin to gain flesh and strength and refreshing sleep. After 

 weeks of this treatment they have been able with care to begin upon other 

 food. And all this," the writer adds, "without taking medicine." He says 

 that hard-boiled eggs are not so bad as half -boiled ones, and ten times as easy to 

 digest as raw eggs, even in egg-nog. 



Remarks. — See the remarks just above, and let none who are suffering in a 

 similar manner fail to give this a faithful trial. See, also, "Voltaire's Food for 

 Dyspeptics " in this work. 



Remarkable Use of Long Boiled Eggs, for Typhoid Fever 

 Patients. — After having written the two above items, I was speaking of them 

 VO a homeopathic physician of our city— Toledo, 0.— June 19th, 1883, when 



