Put the flour and sugar into a basin, add the bak-
mg powder, and stir well with a wooden spoon. Peat
up the eggs with a fork to mix the yolks and whites
together. Add the milk to them, and pour the whole
into a basin. Stir quickly till the mixture forms a
smooth paste, then pour into a buttered shallow tin,
and bake in a quick oven for a quarter of an hour.
W hen a nice brown, turn it out on a sieve, to prevent
it getting heavy. When cold, cut in square pieces,
then cut each into two slices, spread jam between or
stewed fruit. Dish in neat heaps.
XXI.— EGGS.
To Boil an Egg. — Place an egg gently with a
spoon in water almost, but not quite, boiling. Let
it simmer steadily for three and a half minutes. A
small egg is sufficiently cooked in three minutes; a
new laid egg takes four minutes.
To Hard Boil an Egg. — Place the egg gently
with a spoon in water almost, but not quite, boiling.
Let it simmer for ten minutes ; dip it into cold water,
to prevent the white discolouring. When required,
remove the shell.
EGGS.
T25
Poached Eggs. — Required: x egg; boiling water;
i teaspoonful of vinegar to x pint of hot water ; i round
of toast.
Add the vinegar to the water; break the egg into a
cup; slip it gently from the cup into the pan of sim-
mering water. Simmer for about three minutes; lift
out of the pan with a pierced fish slice; place the
egg on a half round of toast ; serve hot.
Baked Eggs. — Required: i egg; oz. butter.
Place the butter in a very small baking tin; melt it;
break the egg into a cup ; slip it from the cup into
the tin ; place the tin in the oven for three minutes,
when the egg will be cooked.
Rummeled Eggs. — Required: i egg; i slice of
buttered toast; i dessert spoonful milk; l/z oz. butter;
x pinch of salt.
Melt the butter in a small frying pan ; break the
egg into it; add the milk and salt; stir constantly
one way till the egg becomes thick like butter, but not
hard; spread it over the buttered toast; serve very hot.
Omelet. — Required: 2 eggs; oz. butter; 1 tea-
spoonful soft sugar; 1 small pinch of salt.
Break the eggs ; separate the yolks from the Avhites,
add the sugar to the yolks ; stir in a basin till they are
thick and creamy (about ten minutes). Place the
whites with the salt on a dry plate; with a dry sharp
knife whisk them in a cool place till they become a
stiff froth; mix this gradually in among the yolks, tak-
ing care not to beat down the froth. In the meantime
let the butter melt, but not discolour, in an omelet
pan ; pour the mixture into the pan ; cook it on the
fire till it sets (about two minutes) ; then place it in
the oven 10 allow it to rise and brown . If there is
no oven, hold it before the fire. Turn it out, double
it over and serve immediately.
126
EGGS.
The omelet will be larger and lighter if a third
white can be allowed to the two yolks. A savoury
omelet may be made by adding half a teaspoonful of
mixed herbs or chopped parsley to the yolks instead
ot sugar. An omelet pari should not be washed • it
should be scraped and dry rubbed.
Pancakes. — Required : 2 oz. flour ; 1 egg✪ Poached Eggs ; 2 oz.
clarified fat ; 1 gill milk ; 2 oz. sugar ; 1 small pinch
of salt. 1
Page 60 · 5 recipe records on this page
Presented as published in 1881. 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
Put the flour and sugar into a basin, add the bakmg powder, and stir well with a wooden spoon. Beat up the eggs with a fork to mix the yolks and whites together. Add the milk to them, and pour the whole into a basin. Stir quickly till the mixture forms a smooth paste, then pour into a buttered shallow tin, and bake in a quick oven for a quarter of an hour. W hen a nice brown, turn it out on a sieve, to prevent it getting heavy. When cold, cut in square pieces, then cut each into two slices, spread jam between or stewed fruit. Dish in neat heaps.
XXI.— EGGS.
To Boil an Egg. — Place an egg gently with a spoon in water almost, but not quite, boiling. Let it simmer steadily for three and a half minutes. A small egg is sufficiently cooked in three minutes; a new laid egg takes four minutes.
To Hard Boil an Egg. — Place the egg gently with a spoon in water almost, but not quite, boiling. Let it simmer for ten minutes ; dip it into cold water, to prevent the white discolouring. When required, remove the shell.
EGGS.
T25
Poached Eggs. — Required: x egg; boiling water; i teaspoonful of vinegar to x pint of hot water ; i round of toast.
Add the vinegar to the water; break the egg into a cup; slip it gently from the cup into the pan of simmering water. Simmer for about three minutes; lift out of the pan with a pierced fish slice; place the egg on a half round of toast ; serve hot.
Baked Eggs. — Required: i egg; oz. butter.
Place the butter in a very small baking tin; melt it; break the egg into a cup ; slip it from the cup into the tin ; place the tin in the oven for three minutes, when the egg will be cooked.
Scrambled Eggs. — Required: i egg; i slice of buttered toast; i dessert spoonful milk; l/z oz. butter; x pinch of salt.
Melt the butter in a small frying pan ; break the egg into it; add the milk and salt; stir constantly one way till the egg becomes thick like butter, but not hard; spread it over the buttered toast; serve very hot.
Omelet. — Required: 2 eggs; oz. butter; 1 teaspoonful soft sugar; 1 small pinch of salt.
Break the eggs ; separate the yolks from the Avhites, add the sugar to the yolks ; stir in a basin till they are thick and creamy (about ten minutes). Place the whites with the salt on a dry plate; with a dry sharp knife whisk them in a cool place till they become a stiff froth; mix this gradually in among the yolks, taking care not to beat down the froth. In the meantime let the butter melt, but not discolour, in an omelet pan ; pour the mixture into the pan ; cook it on the fire till it sets (about two minutes) ; then place it in the oven 10 allow it to rise and brown . If there is no oven, hold it before the fire. Turn it out, double it over and serve immediately.
EGGS.
The omelet will be larger and lighter if a third white can be allowed to the two yolks. A savoury omelet may be made by adding half a teaspoonful of mixed herbs or chopped parsley to the yolks instead ot sugar. An omelet pan should not be washed; it should be scraped and dry rubbed.
Pancakes. — Required : 2 oz. flour ; 1 egg ; 2 oz. clarified fat ; 1 gill milk ; 2 oz. sugar ; 1 small pinch of salt. 1
Records on this page
Poached EggsBaked EggsRummeled EggsOmeletPancakes