Newly laid eggs may be preserved by cold storage or water glass. Other methods practised to some extent, and more or less successfully, are packing the eggs in sawdust, salt, lime or coating the shell with lard, paraffin or wax. Cold storage and use of water glass are best methods. Always wash eggs before using them. Keep in a cold place. The yolk of an egg may be kept from hardening, by covering the bow] in which it is placed, with a cloth wrung out of cold water, or by covering it with paraffin paper. Soft-Cooked Eggs—Place eggs in saucepan and cover with boiling water. Cover saucepan and let stand in warm place from 6 to 8 minutes. Another method is to cover the eggs with cold water and bring to boiling point. Hard-Cooked Eggs—Prepare as for soft-cooked eggs but allow to remain in water 45 minutes. Another method is to boil for 15 minutes. Plunge at once into cold watet to prevent further cooking and discoloration of yolk. Baked Egg—Butter a ramekin dish, add a layer of buttered bread crumbs, break the egg carefully into this, cover with crumbs and bake in a pan of water in the oven until the white is firm. Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and Pure Gold pepper, cover with buttered crumbs, and bake. Eggs in Casseroles—Chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with 1 tablespoon grated cheese, and slip into each an egg. Cover each egg with } tablespoon cheese. Bake until eggs are set and serve immediately. Eggs a la King—3 hard-cooked eggs, 1 tablespoon butter, 1 tablespoon flour, 1 cup milk, } teaspoon salt, § teaspoon Pure Gold pepper, 5 slices of toast, parsley✪ Eggs a la King. Make a thin white sauce with butter, flour, milk and seasonings. Add sliced eggs and serve on toast. Variations may be had by adding peas, mushrooms, or other vegetables to the white sauce. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. 48 Blue Ribbon Cook Book — Poached Eggs—Rub the bottom of an omelet pan lightly with butter, then fill ? full of boiling water. Slip the egg into the boiling water, lower the flame, and let cook 3 to 5 minutes. Serve on buttered toast. May also be poached in milk, stock, gravy or tomato juice. In poaching eggs, a few drops of lemon juice or vinegar in the water keeps the whites from spreading. Scrambled Eggs—4 eggs, § cup milk, seasonings, 2 tablespoons butter. Beat eggs slightly, add seasonings and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring to prevent sticking to pan. (A large proportion of milk may be used, and the mixture cooked over hot water, giving creamy egg.) Garnish with toast points. Vari- ations may be had by adding either mushrooms, cheese, tomatoes, or meat cut in small pieces. Egg-in-Nest—Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the centre and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. Foamy Omelet—2 eggs, { teaspoon salt, } tablespoon butter, 3 teaspoon Pure Gold white pepper, 2 tablespoons milk, or water.

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Newly laid eggs may be preserved by cold storage or water glass. Other methods practised to some extent, and more or less successfully, are packing the eggs in sawdust, salt, lime or coating the shell with lard, paraffin or wax. Cold storage and use of water glass are best methods. Always wash eggs before using them. Keep in a cold place. The yolk of an egg may be kept from hardening, by covering the bowl in which it is placed, with a cloth wrung out of cold water, or by covering it with paraffin paper. Soft-Cooked Eggs—Place eggs in saucepan and cover with boiling water. Cover saucepan and let stand in warm place from 6 to 8 minutes. Another method is to cover the eggs with cold water and bring to boiling point. Hard-Cooked Eggs—Prepare as for soft-cooked eggs but allow to remain in water 45 minutes. Another method is to boil for 15 minutes. Plunge at once into cold water to prevent further cooking and discoloration of yolk. Baked Egg—Butter a ramekin dish, add a layer of buttered bread crumbs, break the egg carefully into this, cover with crumbs and bake in a pan of water in the oven until the white is firm. Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and Pure Gold pepper, cover with buttered crumbs, and bake. Eggs in Casseroles—Chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with 1 tablespoon grated cheese, and slip into each an egg. Cover each egg with 1 tablespoon cheese. Bake until eggs are set and serve immediately. Eggs a la King—3 hard-cooked eggs, 1 tablespoon butter, 1 tablespoon flour, 1 cup milk, } teaspoon salt, § teaspoon Pure Gold pepper, 5 slices of toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Add sliced eggs and serve on toast. Variations may be had by adding peas, mushrooms, or other vegetables to the white sauce. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. 48 Blue Ribbon Cook Book — Poached Eggs—Rub the bottom of an omelet pan lightly with butter, then fill ? full of boiling water. Slip the egg into the boiling water, lower the flame, and let cook 3 to 5 minutes. Serve on buttered toast. May also be poached in milk, stock, gravy or tomato juice. In poaching eggs, a few drops of lemon juice or vinegar in the water keeps the whites from spreading. Scrambled Eggs—4 eggs, § cup milk, seasonings, 2 tablespoons butter. Beat eggs slightly, add seasonings and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring to prevent sticking to pan. (A large proportion of milk may be used, and the mixture cooked over hot water, giving creamy egg.) Garnish with toast points. Variations may be had by adding either mushrooms, cheese, tomatoes, or meat cut in small pieces. Egg-in-Nest—Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the centre and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. Foamy Omelet—2 eggs, { teaspoon salt, } tablespoon butter, 3 teaspoon Pure Gold white pepper, 2 tablespoons milk, or water.

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Blue Ribbon and Pure Gold cook book