Put them in water — if the large end turns tip, they are
not fresh. This is an infallible rule to distinguish a good
egg from a bad one.
KEEPING EGGS FRESH.
"All it is necessary to do to keep eggs through summer
is to procure small, clean wooden or tin vessels, holding
from ten to twenty gallons, and a barrel, more or less, of
common, fine-ground land plaster. Begin by putting on
the bottom of the Teasel two or three inches of plaster, and
then, having fresh eggs, with the yolks unbroken, set them
up, smalt end down, close to each other, but not crowding,
and make the first layer. Then add more plaster and
enough so the eggs will stand upright, and set up the sec-
ond layer; then another deposit of plaster, followed by a
layer of eggs, till the vessel is full, and finish by covering
the top layer with plaster. Eggs so packed and subjected
to a temperature of at least 85" degrees, if not 90 degrees,
during August and September, came out fresh, and if one
could be certain of i\ot having a temperature of more than
75 degrees to contend with, I am confident eggs could be
kept by these means all the year round. Observe that the
eggs must be fresh laid, the yolks unbroken, the packing
done in small vessels, and with clean, fine-ground land plas-
ter, and care must be taken that no egg so presses on an-
other as to break the shell."
Eggs may be kept good for a year in the following man-
ner:
To a pail of water, put of uuslacked lime and coarse salt
each a pint; keep it in a cellar, or cool place, and put the
eggs in, as fresh laid as nossible.
It is well to keep a stone pot of this lime water ready to
Mother's Cook Book. 101
receive the eggs as soon as laid; make a fresh supply every
few months. This lime water is of exactly the proper
strength; strong lime water will cook the eggs. Very strong
lime water will eat the shell.
POACHED EGGS.
Two eggs, two tablespoonfula of milk, half a teaspoonfal
of salt, half a teaspoonful of butter✪ Poached Eggs. Beat the eggs, and
add the salt and milk. Put the butter in a small saucepan,
and when it melts, add the eggs. Stir over the fire until
the. mixture thickens, being careful not to let it cook hard.
About two minutes will cook it. The eggs, when done,
should be soft and creamy. Serve immediately.
DROPPED EGGS.
Have one quart of boiling water and one tablespoonful
of salt✪ Dropped Eggs in a frying-pan. Break the eggs, one by one, into a
saucer, and slide carefully into the salted water. Cook until
the white is firm, and lift out with a griddle-cake turner
and place on toasted bread. Serve immediately.
STUFFED EGGS.
Six hard-boiled eggs out in two, take ont the yolks and
mash fine; then add two teaspoonfuls of butter, one of
cream, two or three drops of onion-juice, salt and pepper
to taste✪ Stuffed Eggs. Mix all thoroughly and fill the eggs with -this
mixture; pat them together. Then there will be a little of
the filling left, to which add one well-beaten egg. Cover
the eggs with this mixture, and then roll in cracker-cram bs.
Fry a light brown in boiling fat. Plain baked eggs make a
quite pretty breakfast dish. Take a round white-ware dish
thick enough to stand the heat of the oven, put into it
102 Mother's Cook Boos.
sufficient fresh batter, and break as many eggs in it as are
desirable, patting a few bits of batter on the top, and set
in a rather slow oven until the; are cooked. Have a dish
of nicely made battered toast arranged symmetrically on a
plate, and garnish it and the dish of eggs with small pieces
of curled parsley.
EGGS A LA SUISSE. ✪ Eggs A La Suisse
Page 45 · 4 recipe records on this page
Presented as published in 1902. 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
Put them in water — if the large end turns up, they are not fresh. This is an infallible rule to distinguish a good egg from a bad one.
KEEPING EGGS FRESH.
"All it is necessary to do to keep eggs through summer is to procure small, clean wooden or tin vessels, holding from ten to twenty gallons, and a barrel, more or less, of common, fine-ground land plaster. Begin by putting on the bottom of the vessel two or three inches of plaster, and then, having fresh eggs, with the yolks unbroken, set them up, small end down, close to each other, but not crowding, and make the first layer. Then add more plaster and enough so the eggs will stand upright, and set up the second layer; then another deposit of plaster, followed by a layer of eggs, till the vessel is full, and finish by covering the top layer with plaster. Eggs so packed and subjected to a temperature of at least 85" degrees, if not 90 degrees, during August and September, came out fresh, and if one could be certain of not having a temperature of more than 75 degrees to contend with, I am confident eggs could be kept by these means all the year round. Observe that the eggs must be fresh laid, the yolks unbroken, the packing done in small vessels, and with clean, fine-ground land plaster, and care must be taken that no egg so presses on another as to break the shell."
Eggs may be kept good for a year in the following manner:
To a pail of water, put of unslacked lime and coarse salt each a pint; keep it in a cellar, or cool place, and put the eggs in, as fresh laid as possible.
It is well to keep a stone pot of this lime water ready to
Mother's Cook Book. 101
receive the eggs as soon as laid; make a fresh supply every few months. This lime water is of exactly the proper strength; strong lime water will cook the eggs. Very strong lime water will eat the shell.
POACHED EGGS.
Two eggs, two tablespoonfula of milk, half a teaspoonfal of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. Put the butter in a small saucepan, and when it melts, add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard. About two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately.
DROPPED EGGS.
Have one quart of boiling water and one tablespoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a griddle-cake turner and place on toasted bread. Serve immediately.
STUFFED EGGS.
Six hard-boiled eggs cut in two, take out the yolks and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion-juice, salt and pepper to taste. Mix all thoroughly and fill the eggs with -this mixture; pat them together. Then there will be a little of the filling left, to which add one well-beaten egg. Cover the eggs with this mixture, and then roll in cracker-crumbs. Fry a light brown in boiling fat. [illustration: Plain baked eggs] Take a round white-ware dish thick enough to stand the heat of the oven, put into it
102 Mother's Cook Boos.
sufficient fresh batter, and break as many eggs in it as are desirable, patting a few bits of batter on the top, and set in a rather slow oven until the; are cooked. Have a dish of nicely made battered toast arranged symmetrically on a plate, and garnish it and the dish of eggs with small pieces of curled parsley.
EGGS A LA SUISSE.
Records on this page
Poached EggsDropped EggsStuffed EggsEggs A La Suisse