Ebook - Recipes Tried And True (1894 Cookbook).txt

sink the soonest are the freshest.

Never attempt to boil an egg without watching the timepiece. Put the

eggs in boiling water. In three minutes eggs will boil soft; in four

minutes the white part will be cooked; in ten minutes they will be

hard enough for salad.

HOW TO PRESERVE. MRS. M. UHLER.

To each pailful of water add two pints of fresh slaked lime and one

pint of common salt; mix well. Fill your barrel half full with this

fluid, put your eggs down in it any time after June, and they will

keep two years if desired.

SOFT BOILED EGGS. MRS. W. E. THOMAS.

Put eggs in a bowl or pan; pour boiling water over them until they are

well covered; let stand ten minutes; pour off water, and again cover

with boiling water. If you like them quite soft, eat immediately

after pouring on second water; if you like them harder, leave them in

longer. This method makes the white more jelly-like and digestible.

FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.

Take eight eggs, well beaten separately; add to the yolks eight

tablespoonfuls of sweet milk, one tablespoonful of flour, one

teaspoonful of good baking powder, salt and pepper; beat well

together, and then stir in lightly at the last the beaten whites.

Have ready a skillet with melted butter, smoking hot, and pour in

mixture. Let cook on bottom; then put in oven from five to ten

minutes. Serve at once.

OMELETTE. MRS. H. T. VAN FLEET.

To the well beaten yolks of five eggs add two teaspoonfuls of corn

starch, and a little salt dissolved in one-half cup of milk. Beat

whites to a stiff froth, and stir lightly into mixture. Have ready a

hot buttered spider, into which turn the whole, and bake to a light

brown in a quick oven.

PLAIN OMELETTE. MRS. C. H. WILLIAMS.

Stir into the well beaten yolks of four eggs one-half tablespoonful of

melted butter, a little salt, one tablespoonful of flour mixed smooth

in one cup of milk; beat together well, and then stir in lightly the

whites, beaten stiff; pour into buttered skillet; cook on top stove

for ten minutes, and then place in oven to brown.

EGG FOR AN INVALID.

Put two tablespoonfuls of boiling water in a sauce pan on the stove;

break a fresh egg into it; stir briskly until the egg is slightly set,

but not at all stiff; season with salt, and a little pepper. Serve at

once on a thin slice of buttered toast.

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