Mode. — Put the lime into the water and stir it until it
is dissolved. Peel the pawpaw and cut into slices about
two inches thick and the length of the fruit ; pub these
pieces into the lime water and allow it to remain for eight
to ten hours ; then take the fruit out. Make the syrup
No. 778 recipe, and when boiling put in the pawpaw and
allow it to boil quickly for half an hour. Take out the
fruit and arrange in glass jars lengthways, and when the
syrup is cool fill the jars and cork down securely. If you
want to keep this preserve for a length of time it is better
to boil it a little longer.
EGGS.
CHOOSE EGGS.
In ctoosing eggs apply the tongue to the larger end
of the egg ; if it is warm, you may depend on the egg
being fresh. No egg should be used for culinary purposes
unless you are quite sure it is fresh, as it will spoil any-
thing you are doing if the slightest taint is in it. Eggs
that are bought should always be broken separately in a
cup and then put in a basin ; by this means stale eggs are
easily rejected without spoiling the lot.
781— BOILED EGGS.
Be sure your eggs are fresh, as they cannot be too
fresh for boiling, although the fresher they are the longer
they take to boil ; those that are two or three days old
being boiled quicker.
Mode. — Put the eggs into the boiling water with a
spoon, being sure that the spoon touches the bottom of the
saucepan before it is withdrawn — that is to prevent the
egg from falling or cracking. Eor a lightly boiled egg
allow three minutes, or three and a half to four minutes
will set the white nicely. For salads allow them to boil
for ten minutes, then put them into cold water ; roll them
on the table with your hand and they will shell nicely.
782— FEIED EGGS.
6 eggs Teaspoonful bacon fat.
Mode. — Be very sure that the pan is perfectly clean,
warm it and rub it with a very clean towel ; put the bacon
fat in and allow it to get hot ; break the eggs in a cup
and then slip them into a pan ; just loosen the edges with
a knife ; when the whites are nicely set take them up
with a slice ; serve on hot toast or with grilled bacon or
Eggs.
ham. If they are served with bacon or ham it should be
cooked first. Some people like the eggs fried in a lot of
dripping, but I do not agree with them, as that makes the
eggs greasy.
783— POACHED EGGS.
6 eggs Water
Tablespoonful of vinegar✪ Poached Eggs.
Mode. — Eggs for poaching should be about twenty-
four hours old, as, if they are too fresh, it is difficult to get
the whites to get. Pour the boiling water and vinegar
into a clean pan ; when it is quite boiling break an egg
into a cup, then slip it into the water ; with a spoon pour
a little of the boiling water over them ; do this with all the
eggs. Great care should be taken to keep the whites
together -for inexperienced persons it is as well to have a
poacher. About three minutes poaches an egg nicely.
Lift with a slice on to a round of buttered toast.
784— SCEAMBLED EGGS.
6 eggs Tablespoonful of butter
Pepper and salt.
Mode. — Beat up the eggs well in a basin, add pepper
and salt to taste ; put the butter into a small saucepan ;
when it bubbles pour in the eggs, stir it all the time until
it sets (about four minutes) ; turn out on buttered toast
and serve at once.
785— SAYOTJEY EGGS AND CHEESE.
6 eggs 3 ozs. cheese
Cayenne Chopped parsley
Page 130 · 3 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mode. — Put the lime into the water and stir it until it is dissolved. Peel the pawpaw and cut into slices about two inches thick and the length of the fruit ; put these pieces into the lime water and allow it to remain for eight to ten hours ; then take the fruit out. Make the syrup No. 778 recipe, and when boiling put in the pawpaw and allow it to boil quickly for half an hour. Take out the fruit and arrange in glass jars lengthways, and when the syrup is cool fill the jars and cork down securely. If you want to keep this preserve for a length of time it is better to boil it a little longer.
EGGS.
CHOOSE EGGS. In choosing eggs apply the tongue to the larger end of the egg ; if it is warm, you may depend on the egg being fresh. No egg should be used for culinary purposes unless you are quite sure it is fresh, as it will spoil anything you are doing if the slightest taint is in it. Eggs that are bought should always be broken separately in a cup and then put in a basin ; by this means stale eggs are easily rejected without spoiling the lot.
781— BOILED EGGS.
Be sure your eggs are fresh, as they cannot be too fresh for boiling, although the fresher they are the longer they take to boil ; those that are two or three days old being boiled quicker.
Mode. — Put the eggs into the boiling water with a spoon, being sure that the spoon touches the bottom of the saucepan before it is withdrawn — that is to prevent the egg from falling or cracking. For a lightly boiled egg allow three minutes, or three and a half to four minutes will set the white nicely. For salads allow them to boil for ten minutes, then put them into cold water ; roll them on the table with your hand and they will shell nicely.
782— FEIED EGGS. 6 eggs Teaspoonful bacon fat.
Mode. — Be very sure that the pan is perfectly clean, warm it and rub it with a very clean towel ; put the bacon fat in and allow it to get hot ; break the eggs in a cup and then slip them into a pan ; just loosen the edges with a knife ; when the whites are nicely set take them up with a slice ; serve on hot toast or with grilled bacon or
Eggs.
ham. If they are served with bacon or ham it should be cooked first. Some people like the eggs fried in a lot of dripping, but I do not agree with them, as that makes the eggs greasy.
783— POACHED EGGS.
6 eggs Water
Tablespoonful of vinegar.
Mode. — Eggs for poaching should be about twentyfour hours old, as, if they are too fresh, it is difficult to get the whites to get. Pour the boiling water and vinegar into a clean pan ; when it is quite boiling break an egg into a cup, then slip it into the water ; with a spoon pour a little of the boiling water over them ; do this with all the eggs. Great care should be taken to keep the whites together -for inexperienced persons it is as well to have a poacher. About three minutes poaches an egg nicely. Lift with a slice on to a round of buttered toast.
784— SCEAMBLED EGGS.
6 eggs Tablespoonful of butter
Pepper and salt.
Mode. — Beat up the eggs well in a basin, add pepper and salt to taste ; put the butter into a small saucepan ; when it bubbles pour in the eggs, stir it all the time until it sets (about four minutes) ; turn out on buttered toast and serve at once.
785— SAYOTJEY EGGS AND CHEESE. 6 eggs 3 ozs. cheese
Cayenne Chopped parsley
Records on this page
Poached EggsSavory Eggs and CheeseScrambled Eggs