The white ribbon cook book

in any cake or other recipe calling for eggs, counting two yolks or two whites as one egg. When eggs are cheap and plentiful in summer, wash all those used in cooking before breaking, save the shells, and when a quantity are dry, crush them fine; beat half a dozen eggs well and stir them into the shells. Spread them where they will dry quickly, and when thoroughly dry, put in a thin cotton bag and hang in a dry place. In the winter, when eggs are dear, a tablespoonful of this mixture put in a cup, a little cold water poured over it and left to stand over night, or for half an hour or so in the morning before breakfast, will answer every purpose of a whole egg in settling coffee. It is a good plan in testing eggs to apply the tongne to the large end of the egg, and if perfectly fresh the egg will feel warm, or they can be held to the light and if perfectly clear will be good; or try them in water — the freshest will sink first. Always keep them in a cool place. Poached Eggs (on Toast)— If the eggs are not new-laid they will not poach well. Fill a shallow saucepan with water and salt, add a little vinegar, a few peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break 2 or more eggs into it (according to the size of the pan) ; when done, take them out carefully, lay them on slices of hot buttered toast, and serve. Poached Eggs (on Ham Toast)— Make some buttered toast, cut in pieces of uniform shape, 132 White Ribbon Cook Book. spread over them a small quantity of grated ham, put a poached egg on each piece of toast, and serve hot. Poached Eggs and Minced Chicken— Free some remnants of fowl from skin, etc., mince them with an eqnal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced; toss the whole in a saucepan with a good-sized piece of butter mixed with a pinch of flour, add white pepper, salt and powdered spices to taste, and moisten with a little white stock; lastly, stir in, off the fire, the yolk of 1 egg beaten up with the jaice of }/2 lenion, and strained; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top. Stuffed Eggs — Cut some hard-boiled eggs in half, mince the yolks with a few olives and capers, some anchovies thoroughly washed, a few truffle trimmings, and a little tarragon, add some pepper, and fill each half egg with this mixture. Pour some liquefied butter over, and warm them in the oven. Then place each half-egg on a round sippet of bread fried in butter to a light yellow color, and serve. Buttered Eggs — Break 4 eggs into a basin, and beat them well; put 2 oz. butter and 2 tablespoonfuls cream into a saucepan; add a little grated tongue, pepper and salt to taste; when quite hot, add the eggs, stir till nearly set, then spread the mixture on pieces of buttered toast and serve. Fried Eggs — Melt a piece of butter in a email frying-pan, break 2 eggs in it carefully so as not to break the yolks; when nearly set, slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve. Eggs. 133