Eggs should be kept in a cool, dry place.
Eggs should always be washed before being used.
When using several eggs, break them singly into a cup to
be sure they are fresh.
Cover an unbroken egg yolk with water and put it in the
ice box and it will keep for several days.
Rinse all egg dishes with cold water before washing them.
Hot water hardens the albumin.
The clean shells from uncooked eggs may be used to settle
coffee.
EGGS 127
LABORATORY EXERCISES.
Soft Cooked Eggs.
1. Put water on to boil.
2. Wash eggs.
3. When water is boiling, place eggs in water, cover the
saucepan and remove to the back of the stove for eight to ten
minutes, where the water will keep hot but not boil.
Note. — Have the water completely cover the eggs while cooking.
Hard Cooked Eggs.
Follow the recipe for soft cooked eggs. Let the eggs stand
in the hot water from forty-five minutes to one hour.
Goldenrod Eggs.
4 T. butter 2 C. milk
3 T. flour 4 hard cooked eggs
I t. salt 6 slices toast✪ Goldenrod Eggs
1. Make a white sauce of the flour, butter, salt and milk.
2. Cut the whites of the eggs into small pieces, add to the
white sauce and pour over the toast.
b. Rub the yolks through a strainer over the top of the
toast.
4. Garnish with parsley; serve hot.
Creamed Eggs.
6 hard cooked eggs 2 C. medium white sauce✪ Creamed Eggs
1. Cut eggs in halves lengthwise or in ^-inch slices cross
wise.
2. Add to white sauce, reheat and serve with plain boiled
potatoes.
128 FOOD AND COOKERY
Scrambled Eggs.
6 eggs f t. salt
f C. milk 2 T. butter✪ Scrambled Eggs
1. Beat eggs slightly. Add milk and salt.
2. Melt butter in upper part of the double boiler, add the
egg mixture, place over hot water and stir constantly until it
becomes creamy.
3. Remove from fire, turn into hot dish or pour over slices
of toast, garnish with parsley and serve immediately.
Note. — // cooked too long, the eggs will separate and you will
have a mixttire of hard lumps of egg and water.
French Omelet.
2 eggs i t. salt
2 T. milk or water 2 T. butter✪ French Omelet
1. Beat eggs slightly, add salt and milk.
2. Melt the butter in a frying pan and pour in the egg
mixture. As the egg thickens, lift it slightly with a fork or
knife, letting the uncooked part run underneath.
3. When creamy all through roll it up, rolling toward the
left side of the pan and turn onto a hot platter. Serve at once.
Poached Egg on Toast.
6 eggs 6 slices toast
butter, salt, pepper✪ Poached Egg on Toast.
1. Make toast.
2. Have ready a shallow pan of water that is boiling gently.
3. Break eggs carefully into a saucer and slip them into
EGGS 129
the water. Do not break the yolks. Have the water cover the
eggs.
4. Remove the pan from the fire and let stand until the
white is firm and a thin film covers the yolks.
5. Lift the eggs out carefully with a perforated skimmer
and place on toast that has been slightly buttered.
6. Dust eggs lightly with salt and pepper and serve imme-
diately.
J 30 FOOD AND COOIOSKY
NOTES ON LABOEATOEY WOEK.
EGGS 13]
QUESTIONS AND SUGGESTIONS.
1. Why does a stale egg float in water?
2. How many eggs will the average hen lay in a year?
3. At what season of the year are eggs most plentiful?
4. If you were going to raise chickens to sell what would
be a good breed to raise?
5. If you wanted them for the eggs would you choose the
same kind? See Farmers' Bulletins.
132 FOOD AND COOKEKY
READING NOTES.
References:
Our Domestic Animals.
Food and Sanitation, Forster and Weigly, p. 169.
Poultry as Food, Farmers' Bulletin, Xo. 182.
EGGS
HOME WORK.
133
Date.
Name of Dish.
Result.
Remarks.
134 FOOD AND COOKERY
EXERCISE IX.
■^1
MILK.
Page 26 · 5 recipe records on this page
Presented as published in 1915. 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
Eggs should be kept in a cool, dry place.
Eggs should always be washed before being used.
When using several eggs, break them singly into a cup to be sure they are fresh.
Cover an unbroken egg yolk with water and put it in the ice box and it will keep for several days.
Rinse all egg dishes with cold water before washing them. Hot water hardens the albumin.
The clean shells from uncooked eggs may be used to settle coffee.
Soft Cooked Eggs.
1. Put water on to boil.
2. Wash eggs.
3. When water is boiling, place eggs in water, cover the saucepan and remove to the back of the stove for eight to ten minutes, where the water will keep hot but not boil.
Note. — Have the water completely cover the eggs while cooking.
Hard Cooked Eggs.
Follow the recipe for soft cooked eggs. Let the eggs stand in the hot water from forty-five minutes to one hour.
Goldenrod Eggs.
4 T. butter 2 C. milk
3 T. flour 4 hard cooked eggs
I t. salt 6 slices toast
1. Make a white sauce of the flour, butter, salt and milk.
2. Cut the whites of the eggs into small pieces, add to the white sauce and pour over the toast.
3. Rub the yolks through a strainer over the top of the toast.
4. Garnish with parsley; serve hot.
Creamed Eggs.
6 hard cooked eggs 2 C. medium white sauce
1. Cut eggs in halves lengthwise or in ^-inch slices cross wise.
2. Add to white sauce, reheat and serve with plain boiled potatoes.
Scrambled Eggs.
6 eggs f t. salt
f C. milk 2 T. butter
1. Beat eggs slightly. Add milk and salt.
2. Melt butter in upper part of the double boiler, add the egg mixture, place over hot water and stir constantly until it becomes creamy.
3. Remove from fire, turn into hot dish or pour over slices of toast, garnish with parsley and serve immediately.
Note. — If cooked too long, the eggs will separate and you will have a mixture of hard lumps of egg and water.
French Omelet.
2 eggs i t. salt
2 T. milk or water 2 T. butter
1. Beat eggs slightly, add salt and milk.
2. Melt the butter in a frying pan and pour in the egg mixture. As the egg thickens, lift it slightly with a fork or knife, letting the uncooked part run underneath.
3. When creamy all through roll it up, rolling toward the left side of the pan and turn onto a hot platter. Serve at once.
Poached Egg on Toast.
6 eggs 6 slices toast
butter, salt, pepper.
1. Make toast.
2. Have ready a shallow pan of water that is boiling gently.
3. Break eggs carefully into a saucer and slip them into
the water. Do not break the yolks. Have the water cover the eggs.
4. Remove the pan from the fire and let stand until the white is firm and a thin film covers the yolks.
5. Lift the eggs out carefully with a perforated skimmer and place on toast that has been slightly buttered.
6. Dust eggs lightly with salt and pepper and serve immediately.
p. 30 FOOD AND COOKERY
1. Why does a stale egg float in water?
2. How many eggs will the average hen lay in a year?
3. At what season of the year are eggs most plentiful?
4. If you were going to raise chickens to sell what would be a good breed to raise?
5. If you wanted them for the eggs would you choose the same kind? See Farmers' Bulletins.
References:
Our Domestic Animals.
Food and Sanitation, Forster and Weigly, p. 169.
Poultry as Food, Farmers' Bulletin, Xo. 182.
Date.
Name of Dish.
Result.
Remarks.
EXERCISE IX.
■^1
Records on this page
Goldenrod EggsCreamed EggsScrambled EggsFrench OmeletPoached Egg on Toast