Household science and arts

By packing them in salt, bran, sawdust, oats, etc. By covering them with limewater. Digitized by Google By covering them with soluble glass. Eggs are also preserved by the cold-storage method, as most germs are inactive at low temperatures. Method of Breaking an Egg. — To break an egg hold it in the right hand and crack it on the side of a bowl, or hold it in the left hand and crack the shell by striking it with a knife blade; put the thumbs together at the crack and carefully piill the shell apart. When using several eggs, break them singly into a cup. To separate Yolk and White. — After cracking the shell hold the egg upright and break shell apart; let the white slide off into a bowl and keep the yolk in one half of the shell ; slip the yolk from one half of the shell to the other until the white has drained off ; then put the yolk into a separate dish. Method of Beating Eggs. — The object of beating eggs is to get particles of air between particles of egg. Utensils. — Wire beater, or Dover egg beater, or knife, or fork. The white should be beaten until it is stiff and dry. The yolk should be beaten until it is thick and creamy. Experiments. — Find out : (1) What effect cold water has on albumen (white of egg). (2) What effect water at 160° has on albumen. (3) What effect water at 180° has on albumen. (4) What effect water at 212° has on albumen. RECIPE 82. EGG LEMONADE 1 egg Beat the egg, add the sugar and lemon 2 tbs. sugar juice and beat it again; add the water IJ tbs. lemon juice slowly and beat it until it is well mixed. } 0. water Strain it and serve it cold. RECIPE 83. EGG NOG 1 egg Beat the yolk and the white of the egg 1 tbs. sugar^ or more separately ; add the sugar and flavoring to if desired the beaten yolk, and add the milk gradu- Digitized by Google EGGS f c. milk J ts. vanilla, or a shake of nutmeg and salt (a few grains) ally, beating it in. Strain it into a glass. Put the beaten white of the egg on top and fold it in. STEAMED EGG Break an egg into a oup, butter a small sauce plate and pour the egg into it. Sprinkle it with salt. Place the sauce plate in a steamer over boiling water, and cook the egg until the white is firm. SOFT-COOKED EGGS. I Put eggs unbroken into a saucepan; cover them with cold water, about one pint of water to 2 eggs. Set the saucepan over the fire, and as soon as the water boils remove the eggs and serve them in hot cups. SOFT-COOKED EGGS. H Put enough boiling water into a saucepan, allowing one pint of water for two eggs and an extra cupful for each additional egg. Place the eggs in the water with a spoon. Cover the saucepan ; leave it on the back of the range for about eight minutes. If the eggs are large, ten minutes is necessary for cooking them. SOFT-COOKED EGGS. HI Put boiling water into both parts of a double boiler. Place eggs in upper part of boiler with a spoon. Put on the cover and let the eggs cook about six minutes. HARD-COOKED EGGS Cook eggs for forty minutes by the method of No. 86, placing the saucepan on the back of the range where the water will keep hot, but where it will not boil. Digitized by Google RECIPE 89. DROPPED OR POACHED EGGS Prepare a slice of buttered toast for each egg. Have a shallow pan two thirds full of boiling, salted water (1 ts. salt to two cups water). Place a buttered muffin ring or a buttered skimmer in the water. Break the egg into a cup. Set the saucepan back where the water will not boil. Drop the egg into the ring or on the skimmer, allowing the water to cover the egg. When the yolk is covered with a film and the white is firm, remove the egg from the water with a skimmer; drain it and place it on hot toast. Serve it at o^ce. SCRAMBLED EGGS. I