An egg in a bottle is a great curiosity. Soak an egg in very strong 
vinegar until the shell softens, when it can be gently forced lengthwise 
into a wide-mouthed bottle. Pour very cold water over it repeatedly, 
and it will resume its natural shape. 
To restore the color to black kid gloves, apply with a soft sponge the 
white of an egg beaten with a small quantity of good black ink. 
An old, but very effective remedy for an obstinate cough is to place 
two or three whole eggs in very strong vinegar (boiled down to increase 
the strength if necessary). In three or four days the acid will have con¬ 
sumed the shells. Beat the mixture well, and thicken With honey. Take 
two tablespoonfuls before each meal. 
When eggs are plentiful and cheap, save all the shells; when they 
have accumulated, crush them very fine and dry them. Beat half a dozen 
eggs and stir the shells into the mixture, then spread and dry quickly. 
Put into a thin muslin bag and hang near the fire to keep the contents 
dry. When eggs are high or scarce, a tablespoonful of this mixture, 
soaked in cold water several hours, will settle coffee as well as a whole 
egg. 
The yolk of an egg is a very good substitute for cream in coffee, 
and will answer for three cups. 
A raw egg beaten with a little pulverized sugar, half the quantity 
of cream or milk, is excellent for convalescents or elderly people. Very 
sick people can sometimes eat the yolk of a hard-boiled egg when the 
white cannot be eaten with safety. 
The skin of*a boiled egg, moistened and applied to a boil, will cause 
suppuration and relieve soreness in a few hours. It is also an excellent 
application for a sty or inflamed eye-lids. 
A plaster composed of the yolk of an egg and salt will often re¬ 
lieve pleurisy, kidney and neuralgic pains. 
SOFT BOILED. 
Instead of boiling three minutes in steaming hot water, as is usually 
done, put them in one of the metal egg boilers in common use on the 
breakfast table, or in a covered bowl; cover them with boiling water, and 
let them stand three minutes; pour this off and refill with more boiling 
water. 
SCRAMBLED. 
Put a piece of butter in a frying pan, and when it is hot drop in the 
eggs, which should be broken whole into a bowl. Stir in with them a 
little chopped parsley,, some pepper and salt, and keep stirring to and fro, 
up and down, without cessation, for three minutes. Turn out at once into 
a hot dish, or upon buttered toast, and eat without delay. 
MILK OMELET. 
Take a tablespoonful of milk for each egg used, beat the eggs sep¬ 
arately, very light; add butter and salt to taste; mix all together; turn into 
a buttered skillet and stir constantly until done, which will be in a few 
minutes. 
55 
