Although one of the simplest articles of food, there is nevertheless art in preparing a soft-boiled egg — so great an art that every householder is advised to provide her- self with an egg✪ Poached Eggs-boiler. This is a little apparatus made of block-tin, furnished with a receptacle for hot water and a two-storied waiter for holding at least one dozen eggs. On top of the handle, around which the lid fits closely, rests a three-minute glass, enabling one to judge precisely of the time that his egg has been boiling, provided always that the water is assuredly boiling when poured over the eggs. The taste of the persons for whom the eggs are cooked must be ascertained and particularly attended to, if satisfaction is to be expected from the process. For most persons one minute and a half is allowed for having them just right ; but others, again, like only one minute, and yet others two. When soft-boiled eggs are served there should be placed conveniently a pat of fresh butter, the pepper-cruet, salt-cellar, and a plate of cold loaf -bread. Habd-boiled Eggs. Drop the eggs into boiling water, and in five minutes they will be hard, over a quick fire ; but, since nothing is VIRQINIA COOKERY-BOOK. 46 more disagreeable than to find the yolk only half hard, it does no harm to leave them longer. Indeed, of late there has been broached a theory that eggs are most digestible when boiled for two hours. We mention it that those may test it who choose, not having made the trial our- selves. If you desire to peel your hard-boiled eggs easily, drop them into cold water and leave them there until you are ready to slice or otherwise use theuL Poached Eggs. Eggs are poached by dropping them raw from the broken shells into a pot of boiling water ; lift them from the water in a perforated ladle, and do not let them remain long enough in the water for the whites to be made opaque. The beauty of a poached egg is the visi- bility of the yellow yolk as seen through the semi-trans- parent white envelope. Served on a slice of hot buttered toast, and lightly sprinkled with pepper, a poached egg is most appetizing. In the spring of the year, as a top- dressing to boiled greens of any kind, eggs prepared this way are almost universally liked. Omelet Plain. Break six eggs, separate the whites from the yolks, and beat each as light as possible, for on this depends the delicacy of the dish ; mix them, and add a salt-spoonful of salt ; put them into a heated and greased saucepan with a handle ; dot a little butter here and there as the omelet cooks ; when brown, if you can depend upon your sleight- of-hand, toss and return it upside down to the skillet ; but as this is rather a difficult task to the inexperienced, you may do it very nicely by setting the skillet inside your ordinary oven and letting it brown there. Fold up with a fork, and serve hot. 46 VIRQINIA CQQKERr-BOQ^. A y^J^Y 3^PSBIOB OhBL^T. Six eggs, beaten separately, one cup of milk, one tea- spoonful of flour mixed in a lit;tle of the milk, one table- spoonful of melted butter, pepper and salt✪ A y^J^Y 3^PSBIOB OhBL^T. After stirring well together, add the whites of the eggs, and bake in a pan in a quick oven. Baked Eggs. With a clean rag dipped in melted butter wipe over the surface of a pie-plate, and then plape on it a good layer of bread-crumbs thick enough to cover the bottom ; t^hen carefully break as many eggs as will cover the bread- crumbs without touching one another, and, after covering them with another layer of bread-crumbs and butter, pow- dered with pepper and salt✪ Baked Eggs, put into an oven, and in five minutes they will be set and nicely done. Shirred Eggs. Proceed as with baked eggs, only the bread-crumbs are omitted ; and hence the dish is yet more delicate, and pe- culiarly suited to please the taste of invalids, whose appe- tites need coaxing. Devilbd Eggs. ✪ Deviled Eggs

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Although one of the simplest articles of food, there is nevertheless art in preparing a soft-boiled egg — so great an art that every householder is advised to provide her- self with an egg-boiler. This is a little apparatus made of block-tin, furnished with a receptacle for hot water and a two-storied waiter for holding at least one dozen eggs. On top of the handle, around which the lid fits closely, rests a three-minute glass, enabling one to judge precisely of the time that his egg has been boiling, provided always that the water is assuredly boiling when poured over the eggs. The taste of the persons for whom the eggs are cooked must be ascertained and particularly attended to, if satisfaction is to be expected from the process. For most persons one minute and a half is allowed for having them just right ; but others, again, like only one minute, and yet others two. When soft-boiled eggs are served there should be placed conveniently a pat of fresh butter, the pepper-cruet, salt-cellar, and a plate of cold loaf -bread. Habd-boiled Eggs. Drop the eggs into boiling water, and in five minutes they will be hard, over a quick fire ; but, since nothing is VIRQINIA COOKERY-BOOK. 46 more disagreeable than to find the yolk only half hard, it does no harm to leave them longer. Indeed, of late there has been broached a theory that eggs are most digestible when boiled for two hours. We mention it that those may test it who choose, not having made the trial our- selves. If you desire to peel your hard-boiled eggs easily, drop them into cold water and leave them there until you are ready to slice or otherwise use theuL Poached Eggs. Eggs are poached by dropping them raw from the broken shells into a pot of boiling water ; lift them from the water in a perforated ladle, and do not let them remain long enough in the water for the whites to be made opaque. The beauty of a poached egg is the visi- bility of the yellow yolk as seen through the semi-trans- parent white envelope. Served on a slice of hot buttered toast, and lightly sprinkled with pepper, a poached egg is most appetizing. In the spring of the year, as a top- dressing to boiled greens of any kind, eggs prepared this way are almost universally liked. Omelet Plain. Break six eggs, separate the whites from the yolks, and beat each as light as possible, for on this depends the delicacy of the dish ; mix them, and add a salt-spoonful of salt ; put them into a heated and greased saucepan with a handle ; dot a little butter here and there as the omelet cooks ; when brown, if you can depend upon your sleight- of-hand, toss and return it upside down to the skillet ; but as this is rather a difficult task to the inexperienced, you may do it very nicely by setting the skillet inside your ordinary oven and letting it brown there. Fold up with a fork, and serve hot. 46 VIRQINIA CQQKERr-BOQ^. A y^J^Y 3^PSBIOB OhBL^T. Six eggs, beaten separately, one cup of milk, one tea- spoonful of flour mixed in a lit;tle of the milk, one table- spoonful of melted butter, pepper and salt. After stirring well together, add the whites of the eggs, and bake in a pan in a quick oven. Baked Eggs. With a clean rag dipped in melted butter wipe over the surface of a pie-plate, and then plape on it a good layer of bread-crumbs thick enough to cover the bottom ; t^hen carefully break as many eggs as will cover the bread- crumbs without touching one another, and, after covering them with another layer of bread-crumbs and butter, pow- dered with pepper and salt, put into an oven, and in five minutes they will be set and nicely done. Shirred Eggs. Proceed as with baked eggs, only the bread-crumbs are omitted ; and hence the dish is yet more delicate, and pe- culiarly suited to please the taste of invalids, whose appe- tites need coaxing. Devilbd Eggs.

Virginia Cookery-book