Hilda's "where is it?" of recipes

Eggs for poaching should be fresh, but not new-laid, or the whites will not set. A stale egg will not poach. The best are about thirty-six hours old. Strain boiling water into a deep, clean frying-pan. Break the tgg into a cup, without damaging the yolk. When the water boils, gently slip the egg into it. Keep the water gently simmering till the white looks nicely set ; take up gently with a slice. Serve on toasted bread or slices of ham on spinach. (In slipping the egg into the water keep the cup over it for half a minute, so as to gather the whites together.) In doing eggs in a frying-pan never do more than four or five at a time. If liked, mix one tablespoonful of vinegar in the water in which you poach, one pint for an ordinary-sized frying-pan. Time, two and a half or three and a half minutes. EGGS (SCRATCHED). (A favourite Colonial breakfast dish.) Take five or six eggs, whisk them well together ,- take a dessertspoonful of butter in a frying-pan, let it get quite hot. Stir in the eggs ; keep stirring briskly over the fire till done. Serve on hot buttered toast with pepper and salt. 6a EGGS (SNOW)— ENTREES. [E EGGS {SNOWy. Ingredients. 4 Eggs. Sugar to taste. I pint Milk. Vanilla Bean, or Essence. Make a rich custard of the yolks; then whisk the whites. Flavour with vanilla and sweeten. Take a tablespoonful at a time of the white froth and drop into boiling milk, turning carefully ; then take it out and put it on a glass dish — go on till you have done all. Now pour the rich custard into the dish, not over the snow. This makes a pretty, cool-looking supper dish. EGG AND SHERRY.— See Invalid Cookery, EGG SILKY.— See Invalid Cookery. ENTREES. See Anchovies on Toast, Beef Olives, Croquettes, Eggs (Curried), Fritters (Beef, etc.), " Gesmoorde Hoender," Patties (Lobster, etc.). Palates, Sasaties, Salsafy, Pudding (Roman), Ragout (TongueJ, " Swartzuir." 6.3 FISH. See Kegeree, Oysters, Fish Pie, " Paarl Lemoen," and Greet See also Sauces for Fish. FISH {FOR BREAKFAST). Cut any cold fish into slices, steep in a mixture of lemon juice, oil, pepper, and salt, for an hour or two. Dip in batter, and fry a rich brown in plenty of boiling lard. Serve hot. FISH {BAKED). (Haddock is best.) Ingredients. I oz. Suet. J teaspoonful Worcestershire Sauo*. I oz. Bread-crumbs. A few leaves of Thyme. I teaspoonful Chopped Parsley. A little bit of Bay Leaii I doz. drops Anchovy Essence. A Haddock. Mix all well together with one egg, well beaten ; stuff the fish with it; sew it up. Butter the tin, then sprinkle in a little lemon juice. Score the fish to prevent it from shrinking. Put a spoonful of butter and some lemon juice over the fish. Bake for twenty minutes and serve, Very good. FISH BALLS. (Mrs. Fleming's Recipe.) Take one small silver fish, crumb of one penny roll, a small piece of onion, a little milk, one egg, parsley, F] FISH (« ENGELEGTE "—FRIED)— FISH MOULD. pepper, and salt, put all through a mincing machine. Mix with the egg, the crumb to be soaked in milk and squeezed quite dry; roll into balls, dip in the breadcrumbs and egg. Fry in boiling lard or dripping. FISH (PICKLED, OR ''ENGELEGTE"). (Cape way of preserving fish.) Ingredients, > good-sized Soles, ai any nice Cape i oz. Mango Relish. Fish (Rlleted). 6 Large Chillies, or I3 SmalL 6 Large Onions. i quart Vinegar,