[Modern cookery, in all its branches

With three heaped tablespoonsful or about six ounces of flour mix a small saltspoonful of salt, and add very gradually to it three fresh eggs which have been cleared in the usual way or strained, and whisked to a light froth. Beat up the batter well, then stir to it by degrees a pint of new milk, pour it into a buttered dish, set it immediately into a rather brisk oven, and bake it three-quarters of an hour. If properly managed, it will be extremely light and delicate, and the surface will be crisp. When good milk cannot be had for it, another egg, or the yolk of one at least, should be added. Send preserved or stewed fruit to table with it. The same mixture may be baked in buttered cups from twenty to thirty minutes, turned out, and served with sugar sifted thickly over. In some counties an ounce or two of very finely minced suet is usually mixed with baked batter puddings, which are enriched, but not improved, we think, by the addition; but that is entirely a matter of taste [chap. xxii. CHAPTER XXII. EGGS AND PIE. TO PRESERVE EGGS FRESH FOR MANY WEEKS. As soon as possible after the eggs are taken from the nests, brush each one separately with a thin solution of gum Arabic, being careful to leave no portion of the shell uncovered by it. The half of ,*ach egg must first be done and left to become dry, before the remainder is touched, that the gum may not be rubbed off any part by its coming in contact, while wet, with the hand as it is held to be varnished, or with the table when it is laid down to harden. Obs. — Eggs will remain fit for use a very long time if carefully kept ; but attention should always be given to the cleanliness of the shells before they are stored, as when these are soiled, and then excluded from the air, they will sometimes become very offensive. Those which are collected immediately after the harvest are the test eggs and milk. both for eating and for putting up in store : they should be collected in dry weather when they are required to be kept.* TO COOK EGGS IN THE SHELL WITHOUT BOILING THEM. {An admirable receipt .) This mode of dressing eggs is not new ; it seems, indeed, to have been known in years long past, but not to have received the attention which its excellence deserved. We saw it mentioned with much commendation in a most useful little periodical, called the Cottage Gardener, and had it tested immediately with various modifications and with entire success. After many trials, we give the following as the best and most uniform in its results of our numerous experiments. First, put some boiling water into a large basin — a slop-basin for example — and let it remain for a few seconds, then turn it out, lay in the egg (or eggs), and roll it over, to take the chill off the shell, that it may not crack from the sudden application of heat; and pour in — and upon the egg— quite boiling water from a kettle, until it is completely immersed ; put a plate over it instantly, and let it remain, upon the table, for twelve minutes, when it will be found perfectly and beautifully cooked, entirely free from all flavour and appearance of rawness, and yet so lightly and delicately dressed as to suit even persons who cannot take eggs at all when boiled in the usual way.