Harper's cook book encyclopædia

Eggs as Snow.— -Separate the yolks from the whites of six eggs. Beat the whites to a froth, with a little finely powdered sugar. Have ready a full pint of new milk well sweetened and flavored with vanilla, orangeflower water, or rose-water. When it boils, drop in, one by one, tablespoonfuls of the frothed egg, and, when set, remove each with a slice. By varying the quantity dropped in, a handsomer dish will be obtained than by keeping to one uniform size. Arrange the patches of snow on a large dish, and group the large ones in the centre. If the milk has cooled a little, mix the egg-yolks slowly and very gradually with it till all is used, and it has become thick. Pour this among and around, but not over the snow. Serve cold as a supper dish. Eggs, Snow. — Boil one quart of milk with 2 ozs. of sugar and the grated peel of a lemon. Break six eggs; whip the whites, and, when very firm, mix in 4 ozs. of pounded sugar. Take a table-spoonful of the whipped whites about the size of an egg, and drop it in the boiling milk; repeat the process. When the eggs are set on one side, turn them over ; when quite firm, drain them on a sieve ; continue in the same way till all the white of the eggs is used. Prepare a custard with the six yolks of eggs and some milk. When cold, dish up the eggs in a pyramid ; cover them with the cold custard and serve. Eggs, Spun (Oeufs en Filigrane). —This preparation is used principally as a garnish for other sweet dishes. Prepare a syrup of sugar, white wine, and water, and beat up eight eggs with a dessert-spoonful of arrow-root. Boil the syrup in a large stewpan, and when it is quite hot force the mixture of egg and arrowroot through a colander into the boiling syrup. It will harden immediately, and must be taken up, drained for a little time, and then piled on a dish. If to be eaten hot, serve at once. Eggs, Sunshiny.— Melt a little butter in an omelet-pan, sprinkle salt upon it, and break into it one or more eggs according to the number required. Fry these till they are sufficiently poached, and be careful to turn up the edges to keep them from spreading too far. Before sending them to table sprinkle pepper over them, and cover them with tomatosauce. This dish is named, by Italians, " egg in purgatory.” Eggs prepared in the same way, and sprinkled over with grated Parmesan or Gruyère cheese, are named “ eggs in moonshine.” Eggs, Swiss Eggs and White Sauce Eggs, Swiss. — Grease a shallow pudding-dish that will stand the fire. Pour into it a half-pint of milk. Set the pan on the stove, and when the milk is blood-warm break into it six eggs, carefully keeping the yolks unbroken, and placing so that the whites just touch one another. Dust with salt and pepper ; cover and cook until the whites are set and the yolks firm but soft. Those who like the flavor of onion may rub the pan with a halved onion before greasing.