Eggs are nutritious and contain valuable food stuffs,
being rich in protein and mineral matters, but are deficient
in carbohydrates. These may be supplied by using bread,
rice, milk or butter with them.
The shells of newly-laid eggs are almost full," but as the
shells are porous, on exposure to the air the water inside
evaporates, and the eggs grow lighter, while air entering in
fills the place of the water, and causes the elements in the
egg to change, and the eggs soon spoil. This explains why a
good fresh egg is heavy and will sink in water, and why a
stale egg is lighter, has a rattling or gurgling sound, and
floats in the water.
Eggs should be kept in a cool dark place and carefully,
as any jarring motion may rupture the membrane which
separates the white from the yolk, and if they become
mixed, the egg spoils quickly. Anything which will entirely
exclude the air from the eggs will help to keep them.
268
SQGS
PRESERVING EGGS
Dissolve one and one half quarts of water-glass in eighteen
of boiled water. Stir until thoroughly dissolved. Water-
glass is a chemical solution which may be procured at any
drug-store and costs about twenty cents a quart. Provide
two eight-gallon stone jars. These will hold thirty dozen
eggs. Secure eggs that are perfectly clean and fresh ; and
laid in the spring. Do not wash them. Put the eggs in the
liquid mixture and pack as closely as possible. Add them
in small or large numbers until within two inches of the top
of the liquid. Cover the jars to prevent evaporation and
keep them in a cool place.
Do not take the eggs from the liquid until just before
using. They will keep a long time, and if fresh when put
in, will be fresh when used. They may be used in any
way for cooking but should not be eaten as boiled, poached
or " raw " eggs.
Recipe, No. 185. Omelet
2 eggs. ^ tsp. salt.
2 tbsp. milk. ^ tsp. pepper✪ Omelet.
Beat the yolks of the eggs till light-colored and creamy ;
add the milk, salt, and pepper. Beat the whites until they
are stiff and dry. Cut and fold them lightly into the yolks
until just covered. Have a clean smooth omelet pan or small
spider. When hot, rub it round the edge with one teaspoon
of butter on a broad knife; let the butter run all over the
pan, and when bubbling turn in the omelet quickly and
spread it evenly on the pan. Lift the pan from the hottest
part of the fire and cook carefully, until slightly browned
underneath. Put it on the oven grate to dry but not to
brown on the top. When dry in the center run a knife
round the edge, then under the half nearest the handle and
fold over toward the right. Hold the edge of a hot platter
against the lower edge of the pan, and invert the omelet
upon the platter.
270 SCHOOL KITCHEN TEXTBOOK
Recipe, No. 186. Egg Vermicelli
Separate the yolk from the white of hard-boiled eggs.
Chop the white fine, and mix it with a little hot milk or thin
white sauce. Season with salt and pepper, pour it on toast,
and rub the yolk through a strainer over the top.
Recipe, No. 187. Mocha Custard ✪ Mocha Custard
Page 138 · 2 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 are nutritious and contain valuable food stuffs, being rich in protein and mineral matters, but are deficient in carbohydrates. These may be supplied by using bread, rice, milk or butter with them.
The shells of newly-laid eggs are almost full, but as the shells are porous, on exposure to the air the water inside evaporates, and the eggs grow lighter, while air entering in fills the place of the water, and causes the elements in the egg to change, and the eggs soon spoil. This explains why a good fresh egg is heavy and will sink in water, and why a stale egg is lighter, has a rattling or gurgling sound, and floats in the water.
Eggs should be kept in a cool dark place and carefully, as any jarring motion may rupture the membrane which separates the white from the yolk, and if they become mixed, the egg spoils quickly. Anything which will entirely exclude the air from the eggs will help to keep them.
SQGS
PRESERVING EGGS
Dissolve one and one half quarts of water-glass in eighteen of boiled water. Stir until thoroughly dissolved. Waterglass is a chemical solution which may be procured at any drug-store and costs about twenty cents a quart. Provide two eight-gallon stone jars. These will hold thirty dozen eggs. Secure eggs that are perfectly clean and fresh ; and laid in the spring. Do not wash them. Put the eggs in the liquid mixture and pack as closely as possible. Add them in small or large numbers until within two inches of the top of the liquid. Cover the jars to prevent evaporation and keep them in a cool place.
Do not take the eggs from the liquid until just before using. They will keep a long time, and if fresh when put in, will be fresh when used. They may be used in any way for cooking but should not be eaten as boiled, poached or " raw " eggs.
Recipe, No. 185. Omelet
2 eggs. ^ tsp. salt.
2 tbsp. milk. ^ tsp. pepper.
Beat the yolks of the eggs till light-colored and creamy ; add the milk, salt, and pepper. Beat the whites until they are stiff and dry. Cut and fold them lightly into the yolks until just covered. Have a clean smooth omelet pan or small spider. When hot, rub it round the edge with one teaspoon of butter on a broad knife; let the butter run all over the pan, and when bubbling turn in the omelet quickly and spread it evenly on the pan. Lift the pan from the hottest part of the fire and cook carefully, until slightly browned underneath. Put it on the oven grate to dry but not to brown on the top. When dry in the center run a knife round the edge, then under the half nearest the handle and fold over toward the right. Hold the edge of a hot platter against the lower edge of the pan, and invert the omelet upon the platter.
Recipe, No. 186. Egg Vermicelli
Separate the yolk from the white of hard-boiled eggs. Chop the white fine, and mix it with a little hot milk or thin white sauce. Season with salt and pepper, pour it on toast, and rub the yolk through a strainer over the top.
Recipe, No. 187. Mocha Custard
Records on this page
OmeletMocha Custard