Grate three ounces of dry cheese and mix it with the yolks of two eggs,
put four ounces of grated bread and three of butter ; beat the whole
together in a mortar with a dessertspoonful of made mustard, a little salt
and some pepper✪ Welsh Rarebit ; toast some slices of bread, cut off the outside crust, cut
it in shapes and spread the paste thick upon them, and put them in the
oven, let them become hot and slightly browned, serve hot as possible.
EGGS AND OMELETS.
★ ★ ★
There are so many ways of cooking and dressing eggs, that it seems
unnecessary for the ordinary family to use only those that are
the most practical.
To ascertain the freshness of an egg, hold it between your
thumb and forefinger in a horizontal position, with a strong light in front
of you. The fresh egg will have a clear appearance, both upper and lower
sides being the same. The stale egg will have a clear appearance at the
lower side, while the upper side will exhibit a dark or cloudy appearance.
Another test is to put them in a pan of cold water; those that are the
first to sink are the freshest; the stale will rise and fioat on top; or, if the
large end turns up in the water, they are not fresh. The best time for
preserving eggs is from July to September.
TO PRESERVE EGGS.
There are several recipes for preserving eggs and we give first one
which we know to be effectual, keeping them fresh from August until
Spring. Take a piece of quick-lime as large as a good-sized lemon and
two teacupfuls of salt; put it into a large vessel and slack it with a gallon
of boiling water. It will boil and bubble until thick as cream; when it is
cold, pour off the top, which will be perfectly clear. Drain off this liquor,
and pour it over your eggs; see that the liquor more than covers them.
A stone jar is the most convenient — one that holds about six quarts.
Another manner of preserving eggs is to pack them in a jar with layers
of salt between, the large end of the egg downward, with a thick layer of
salt at the top; cover tightly and set in a cool place.
Some put them in a wire basket or a piece of mosquito net and dip
them in boiling water half a minute; then pack in sawdust. Still another
manner is to dissolve a cheap article of gum arabic, about as thin as
muscilage, and brush over each egg with it; then pack in powdered char-
coal; set in a cool, dark place.
(213)
214
EGGS AND OMELETS.
Eggs can be kept for some time by smearing the shells with butter or
lard; then packed in plenty of bran or sawdust, the eggs not allowed to
touch one another; or coat the eggs with melted paraffine.
BOILED EGGS.
Page 142 · 1 recipe record on this page
Presented as published in 1887. 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
Grate three ounces of dry cheese and mix it with the yolks of two eggs, put four ounces of grated bread and three of butter ; beat the whole together in a mortar with a dessertspoonful of made mustard, a little salt and some pepper ; toast some slices of bread, cut off the outside crust, cut it in shapes and spread the paste thick upon them, and put them in the oven, let them become hot and slightly browned, serve hot as possible.
★ ★ ★
There are so many ways of cooking and dressing eggs, that it seems unnecessary for the ordinary family to use only those that are the most practical.
To ascertain the freshness of an egg, hold it between your thumb and forefinger in a horizontal position, with a strong light in front of you. The fresh egg will have a clear appearance, both upper and lower sides being the same. The stale egg will have a clear appearance at the lower side, while the upper side will exhibit a dark or cloudy appearance.
Another test is to put them in a pan of cold water; those that are the first to sink are the freshest; the stale will rise and fioat on top; or, if the large end turns up in the water, they are not fresh. The best time for preserving eggs is from July to September.
TO PRESERVE EGGS.
There are several recipes for preserving eggs and we give first one which we know to be effectual, keeping them fresh from August until Spring. Take a piece of quick-lime as large as a good-sized lemon and two teacupfuls of salt; put it into a large vessel and slack it with a gallon of boiling water. It will boil and bubble until thick as cream; when it is cold, pour off the top, which will be perfectly clear. Drain off this liquor, and pour it over your eggs; see that the liquor more than covers them. A stone jar is the most convenient — one that holds about six quarts.
Another manner of preserving eggs is to pack them in a jar with layers of salt between, the large end of the egg downward, with a thick layer of salt at the top; cover tightly and set in a cool place.
Some put them in a wire basket or a piece of mosquito net and dip them in boiling water half a minute; then pack in sawdust. Still another manner is to dissolve a cheap article of gum arabic, about as thin as muscilage, and brush over each egg with it; then pack in powdered charcoal; set in a cool, dark place.
(213)
Eggs can be kept for some time by smearing the shells with butter or lard; then packed in plenty of bran or sawdust, the eggs not allowed to touch one another; or coat the eggs with melted paraffine.
BOILED EGGS.
Records on this page
Welsh Rarebit