Girl's home manual of cookery, home management, home nursing and laundry

Storage of Eggs. Eggs, if soiled, should be washed when they come from market and should be kept in a cool, clean place. Eggs spoil when kept, and should be eaten fresh. EGGS 37 To Preserve Eggs for Winter Use. If the shells of fresh eggs are coated with some substance that will exclude air, eggs will keep for months. Water glass or a lime solution are generally used. Eggs must not be placed near, or be packed in, anything of a strong scent, as it will pass through the shell and flavour the egg. Lime Solution for Preserving Eggs. One pint of freshly slacked lime, % pint salt, 3 gallons water. Mix these three together, leave for 3 days, stir once or twice a day. Strain and pour into a stone crock. Place absolutely fresh eggs in the mixture. They may be left in or may be removed after one month and stored in a cool place. EGG RECIPES Eggs Cooked Soft in Shell. Put clean eggs into a saucepan of boiling water, the eggs must be covered with water. Cover with a lid and set the saucepan at the back or side of range where it will not boil. Leave from 6 to 8 minutes, according to the size of eggs, when they will be cooked soft, and the white will not be tough. Eggs Cooked Hard in Shell. Cook as above but leave 45 minutes at the back of the range. When cooked, pour off hot water and cover with cold to keep the eggs a good colour. Poached Eggs. Break each egg separately into a cup and slip it into a frypan of boiling water containing 1 teaspoonful salt and one teaspoonful of vinegar to each quart of water. The water must cover the eggs. Remove the pan to the side of the range and when the yolk is covered with a film of white, slip a skimmer under the egg, drain, trim, and place on a circle of buttered toast. Garnish with parsley and serve very hot. Scrambled Eggs. 1 egg. f.g. pepper. 1/6 tsp. salt. 1 tbsp. milk. Y% tsp. flour. 1 tsp. butter Beat egg, add flour, salt, pepper and milk. Melt butter in omelet pan or small enamel saucepan, when bubbling, pour in the egg mixture, stir over a low heat, scrape mixture from sides and bottom of pan. When mixture is creamy dish on hot toast, garnish with parsley. Scrambled eggs may be served with bacon. If four eggs are used, add one extra tablespoonful of milk to the whole, and one tablespoonful of butter is sufficient. Savoury Omelet. 1 egg. 1 tbsp. cooked bacon, finely chopped, 1/6 tsp. salt, or f.g. pepper. 1% tsp. powdered parsley. 1 tbsp. water. 1 tsp. butter. Beat egg, add the dry ingredients and water. Heat butter in an omelet pan, and run it round the edges, pour in the egg mixture, stir continuously. When only a small amount of egg is liquid tilt the pan and scrape the egg to one halt of pan. Lift the omelet from pan slightly with a knife occasionally. When the under side is brown, turn and brown reverse side. Dish and serve at once on a hot dish. Grated cheese, cooked and chopped ham, kidney, or mushroom may be used instead of bacon. , Sweet Omelet. 1 egg yolk. 1 tbsp. water. 2 tsp. sugar. 1 egg white. Y% tsp. vanilla. 1 tbsp. butter. 1 tbsp. apple jelly. Beat the yolk and sugar together until thick and pale in colour, add the vanilla and water. Add salt to egg white, and whisk until very stiff. Cut and fold yolk mixture into the white. Heat butter in omelet pan and run butter round sides of pan, pour in the egg and cook over a low heat. Raise it from pan occasionally with a broad knife. When underside is brown, put the omelet pan into a hot oven, on the top shelf, to cook the top surface of omelet. It is cooked if, when pressed with the finger, no dent remains. Turn onto a sugared paper, put a tablespoon of warm jelly in the centre and fold in half. Serve on a hot dish sprinkled with sugar. An orange omelet is made in the same way, substituting a tablespoon of