EGGS
BEATING EGGS
A teaspoonful of cold water added to the white of an egg, makes it whip more quickly, as well as increase in quantity.
A pinch of salt will make white of an egg whip more quickly.
Add a pinch of cream of tartar while whipping white of egg, to keep from falling afterward.
TO PRESERVE EGGS
Add one quart fresh slaked lime to two gallons of water, pour into a cask and put in the eggs till ready for use. They will keep for months.
Eggs may be kept for months in table salt.
Or to three gallons of water add one pint fresh slaked lime and one-half pint table salt. Keep the eggs always covered in the brine.
EGG SUBSTITUTE
One tablespoonful of corn starch is equal to one egg. Try it in doughnuts.
Unused yolks should be put in a cold place in an uncovered glass of water, where they will keep several days.
If a small piece of shell gets in a broken egg, take a piece of shell and the smaller piece will adhere to it, so it may be easily removed.
When a bit of yolk gets in with the white in separating the parts, touch the yolk with a piece of dry cloth and it will adhere to it.
BAKED EGGS
Soak the bread crumbs in milk with pepper and salt for an hour or more in a mixing bowl. Add the butter, stir well, and pour in a small deep bread pan. With a spoon, make six depressions the size of an egg, break the eggs into these hollows, and bake thirty minutes.
BOILED EGGS
Cover eggs in cold water, and remove after water has boiled two minutes if soft boiled eggs are desired, boiling longer for hard boiled.
Whenever soft boiled eggs are left over, boil them hard at once, so they may be utilized cold.
DEVILED EGGS No. 1
Boil the eggs fifteen minutes, and plunge into cold water as soon as taken from the fire, to set the whites. Cut eggs in two and mash the yolks, add cheese, vinegar, mustard, pepper, salt, and enough butter to make the mixture right to shape in the size of yolks. Place these in the whites to look like whole eggs. Wrap each one in a small piece of paraffin paper, and pack in a small box.
DEVILED EGGS No. 2
Proceed as in Deviled Eggs No. 1, substituting chowchow sauce from a pickle bottle for mustard, and chopped olives for cheese.
After making Deviled Eggs, try dipping some in egg and bread crumbs, frying in cooking oil.
EGG GRAVY
Add to the beaten eggs all the other ingredients, pour into a cold stew pan and stir constantly over the fire till of the right consistency. Serve from a gravy bowl on hot potatoes.
EGG OMELET No. 1
Smooth flour and water together, stir in the beaten yolks and salt, then stir in very lightly the stiffly beaten whites, and pour into a hot buttered pan. Shake the pan gently to keep the mixture from burning. As soon as brown on the bottom, fold it over and serve at once on a hot dish.
Chopped mushrooms are nice in omelet.
Add a little chopped green pepper to an omelet.
EGG OMELET No. 2
Beat the whites stiffly and set in a very cold place. Beat in with the yolks all of the other ingredients, add carefully to the whites and cook in hot buttered pan. As soon as the bottom of the mixture is a trifle set, lift the pan frequently to prevent burning. When the mixture is browned on the bottom, set in the oven to brown top.
FRUIT OMELET
Mix only enough of the fruit to just half fill a cup; run it through the chopper, add cinnamon and put all in a double boiler with the orange juice and let cook thirty minutes.
Make the omelet of
Beat eggs, add sugar and butter. Melt a second teaspoonful butter in a pan, turn in the mixture, letting it brown, continually lifting up the set part to let the uncooked run on the hot pan. When it is all set, pour in the hot fruit, fold over instantly and turn on a plate.
FRIED EGGS
Eggs fried in a hot pan in which a piece of butter is first melted, salt and pepper added, are relished by many.
A spoonful of flour sprinkled over butter in the pan ready to fry eggs, will prevent their sticking.
POACHED EGGS No. 1
Break each egg carefully in a dish of boiling water, into which a teaspoonful of vinegar has been stirred, remove in a draining spoon and season. Serve on buttered toast. Dried sliced bread dipped in milk and quickly removed and fried in butter, with a poached egg served on each slice, is nice.
Chopped olives mixed with one beaten egg, a little water, pepper and salt, fried brown, is a nice accompaniment to poached eggs.
POACHED EGGS No. 2
Use boiling milk instead of water and proceed as in Poached Eggs No. 1.
RAW EGGS
For one who enjoys it, an egg broken carefully into a glass, seasoned with salt, a few drops of lemon juice, vinegar or a little wine, and swallowed whole, is delicious.
Or, to a well beaten egg, fill the glass with cream or milk, a tablespoonful of sugar, and a sprinkle of nutmeg.
SCRAMBLED EGGS
Beat, add one tablespoonful milk, a little salt and pepper. Pour into a hot buttered frying pan and stir constantly, adding a bit of butter. Serve as desired.
For a change, add a few drops of lemon juice when scrambling eggs.