I02 The Queen Cook Book
as the chicken salad on page loi, substituting the cab-
bage for celery, shave it very fine and chop it a little.
Egg Salad.
Boil six eggs hard; chop the whites fine, and rub
the yolks smooth with a silver spoon. Sprinkle in a
little salt, pepper and chopped celery. Mix in mayon-
naise dressing, put this on lettuce leaves with a cup of
chopped chicken or of ham✪ Egg Salad mixed in it, or use it for a
lettuce salad.
Cream Dressing.
Five eggs beaten separately; two teaspoons of mixed
mustard, butter the size of an egg, two teaspoons of
salt, one-half teaspoon of red pepper, three tablespoons
of the finest table oil, one pint of thick cream. Scald the
cream, stir in the yolks and continue to stir until it be-
gins to thicken, then add the seasoning and two or
three teaspoons of vinegar, then cool and add the
beaten whites. Stir in oil when cold.
EGGS.
Eggs are almost invaluable, particularly in the spring
of the year, when we can obtain them so fresh and
plentiful. Baron Liebig says: " There is more nutri-
ment in an egg than in anything of equal bulk that
exists in nature, or that chemistry can produce." To
prove whether eggs are good or bad, place a few at a
time in a deep dish of cold water. The fresher the
egg the sooner it will fall to the bottom on its side; if
it falls on the end reject it; if it swims, it is bad thor-
oughly. To preserve eggs for winter use, after testing
them, put in the bottom of a one or two gallon wooden
The Queen Cook Book 103
tub or keg with a flat cover, so they can stand on
either end when you turn the vessel once a week, so
as to keep the yolks from settling. The time to pack
is the latest fall eggs you can obtain, packing them as
fast as you can obtain them. You make more sure of
keeping them if you stop the pores of the shell by
dipping the eggs in a thin solution of gum Arabic and
let dry. I knew of one lady that kept them from the
iirst of November to the second week in April, simply
packing in salt. It was a very cold winter and kept
them in the cellar. Keep cool and be sure they are
all fresh eggs. An egg six weeks old will not hatch. If
you would like your hens to lay in winter, save all the
meat bones, dry them, and have them pulverized in
some way and mix a little in their food; as much as
you think they would eat of gravel and sand in sum-
mer. Give them bones dried to peck at.
Hard boiled eggs should be put directly on taking
out into a dish of cold water for a minute or so, to pro-
tect the outside of yolks from turning dark.
Boiled Eggs.
Dip the eggs first in cold water to prevent their
cracking. Then put them in water simmering hot and
let boil slowly three and a half minutes. This just
cooks the whites and heats the yolks hot. Another.
Place the eggs in boiling hot water, move the dish to
the back of the range, cover closely and let stand ten
minutes. This causes the white to be of creamy con-
sistency, and the yolk not hard and dry. For hard
boiled eggs boil eight minutes — some like them fiftean
minutes.
104 ^^^ Queen Cook Book
Poached Eggs. ✪ Poached Eggs
Page 40 · 2 recipe records on this page
Presented as published in 1895. 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
I02 The Queen Cook Book
as the chicken salad on page 101, substituting the cabbage for celery, shave it very fine and chop it a little.
Egg Salad.
Boil six eggs hard; chop the whites fine, and rub the yolks smooth with a silver spoon. Sprinkle in a little salt, pepper and chopped celery. Mix in mayonnaise dressing, put this on lettuce leaves with a cup of chopped chicken or of ham mixed in it, or use it for a lettuce salad.
Cream Dressing.
Five eggs beaten separately; two teaspoons of mixed mustard, butter the size of an egg, two teaspoons of salt, one-half teaspoon of red pepper, three tablespoons of the finest table oil, one pint of thick cream. Scald the cream, stir in the yolks and continue to stir until it begins to thicken, then add the seasoning and two or three teaspoons of vinegar, then cool and add the beaten whites. Stir in oil when cold.
EGGS.
Eggs are almost invaluable, particularly in the spring of the year, when we can obtain them so fresh and plentiful. Baron Liebig says: " There is more nutriment in an egg than in anything of equal bulk that exists in nature, or that chemistry can produce." To prove whether eggs are good or bad, place a few at a time in a deep dish of cold water. The fresher the egg the sooner it will fall to the bottom on its side; if it falls on the end reject it; if it swims, it is bad thoroughly. To preserve eggs for winter use, after testing them, put in the bottom of a one or two gallon wooden
The Queen Cook Book 103
tub or keg with a flat cover, so they can stand on either end when you turn the vessel once a week, so as to keep the yolks from settling. The time to pack is the latest fall eggs you can obtain, packing them as fast as you can obtain them. You make more sure of keeping them if you stop the pores of the shell by dipping the eggs in a thin solution of gum Arabic and let dry. I knew of one lady that kept them from the iirst of November to the second week in April, simply packing in salt. It was a very cold winter and kept them in the cellar. Keep cool and be sure they are all fresh eggs. An egg six weeks old will not hatch. If you would like your hens to lay in winter, save all the meat bones, dry them, and have them pulverized in some way and mix a little in their food; as much as you think they would eat of gravel and sand in summer. Give them bones dried to peck at.
Hard boiled eggs should be put directly on taking out into a dish of cold water for a minute or so, to protect the outside of yolks from turning dark.
Boiled Eggs.
Dip the eggs first in cold water to prevent their cracking. Then put them in water simmering hot and let boil slowly three and a half minutes. This just cooks the whites and heats the yolks hot. Another. Place the eggs in boiling hot water, move the dish to the back of the range, cover closely and let stand ten minutes. This causes the white to be of creamy consistency, and the yolk not hard and dry. For hard boiled eggs boil eight minutes — some like them fifteen minutes.
104 ^^^ Queen Cook Book
Poached Eggs.
Records on this page
Egg SaladPoached Eggs