Cassell's dictionary of cookery

is good here. Cover tlie bottom of a box or barrel with salt, and lay in as many eggs us it -win take without touching each other. Throw in salt, finely powdered, enough to fill up the spaces between the eggs, and to make another layer or cover. Continue to place eggs and salt alternately, and let the top be at least an inch deep of salt ; press the salt down firmly, that no air shall enter to the eggs, and cover with a cloth and a tight-fitting lid. Store in a dry, cool place. Eggs, Puree of.— Boil seven eggs hard ; take off the whites, chop them very small and put them aside. Pound the yolks in a mortar ; add to them rather less than two ounces of good fresh butter, a little chopped parsley, and a seasoning of salt and pepper. Bind with the beaten yolks of three uncooked eggs, and pass the mixture through a colander into the middle of a dish. Put the minced whites into a stewpan with half a pint of gravy, and stir till thickish, then pour it round the yolks, and garnish with sippets of bread, which should be brushed over with egg. Brown slightly, either in a Dutch oven or before the fire, and serve hot. Time, ten minutes to boil the eggs. Sufficient for three persons. Eggs, Ragoût of. — Boil twelve eggs hard, and with a small knife carefully divide the whites lengthways into halves, taking care to keep the yolks whole and the whites unbroken. Place the yolks and whites in nice order in a dish, the hollow parts of the whites uppermost, and fill them as high as possible with fried bread-crumbs. Now make a sauce as follows : Boil half an ounce of truffles and morels in three or four table-spoonfuls of water, and chop them very fine with a quarter of a pint of pickled mushrooms. Mince some parsley, boil it in the water saved from the truffles, add three more table-spoonfuls of water, a gill of red wine, a spoonful of ketchup, a Httle grated nutmeg and mace, Math a bit of butter rolled in flour; boil all together, and throw the mixture over the eggs. Eggs, Savoilry . — Put two ounces of butter into a stewpan, first rubbing the bottom of it ■with a clove of garlic. When the butter has become very hot, stir in flve eggs previously well beaten, and seasoned with salt, pepper, and a grain of cayenne ; continue to stir quickly till done, and send to table on a hot dish. Time, about four minutes. Probable cost, 8d. Sufficient for two persons. Eggs, Scrambled (American). — This dish differs very little in its mode of preparation from our "mumbled" or "jumbled" eggs. When the pan has been well oiled with good butter, put into it as many eggs as it will hold separately, that each yolk may be entire. "When the whites have become slightly hard, stir from the bottom of the pan till done, adding a piece of butter, pepper, and salt. When done, the yolks should be separate from the whites although stirred together. Serve on hot buttered toast with anchovy sauce, potted meat, cheese, or fish spread over it first. The eggs should be of the consistency of butter. Time, five minutes.