Cassell's dictionary of cookery

Egg Balls (another way). — To one egg put just as little flour as will make it into a paste that you can pinch into shape with your fingers. Season with pepper, a little grated nutmeg, and less chopped lemon-peel cut very thin. Work these into pellets the size of marbles, making a few of them long like miniature sausages. Put them into boiling broth, and let them boil galloping till their substance is set. Egg Barley Soup (German).— To the well-beaten yolks of two eggs, and the whites of one, add as much flour as will make a stiff hard ball. Grate it on a coarse bread-grater ; let the gratings fall separately over a largo space, and let them dry ; then sprinkle them lightly into boiling broth, and serve. Probable cost, 6d. per quart. EGa ( 195 ) EGG Egg Flip should be made with white ale if it can be procured. Make one pint of ale warm, but not too hot. Beat two or three eggs, with three ounces of sugar, together, thraw the eggs into the jug containing the ale, and then throw both back into an empty jug. This must be done quickly five or six times, until all is well mixed together; then grate ginger and nutmeg over the top, and the flip is quite ready. Serve in glasses while hot. Time, a few minutes. Probable cost, 7d. Egg Mince Pies. — Boil six eggs hard, shred them small; shred double the quantity of suet; then add currants, washed and picked, one pound, or more if the eggs are large, the peel of one lemon shi-ed very fine, and the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, and a very little suet, and orange, lemon, and citron-peel candied. Egg Pie. — Take one pound of good beef suet, shred it fine, one pound of currants well washed and picked, twelve hard-boiled eggs, a little cinnamon or nutmeg, and a little cream. Beat aU together, put the mixture into a piedish and bake with an edging of puff paste for three-quarters of an houi-. Probable cost, about 2s. 6d. Egg-powder Cake. — Egg-powder, as it is called, is a vegetable compound, intended to serve as a substitute for eggs, to fom- of which one penny packet professes to be equivalent in cake-making, and sufficient to add to two pounds of flour. Some cooks, however, think it best to use it in addition to eggs. The powder is firstonixed with the floui", and then water or milk is added for plum, batter, and other puddings, cakes, pancakes, &c. For a cake, mix well together one quartern of flour, half a pound of butter, two ounces of sweet pork lard, three-quarters of a pound of well-washed currants, half a pound of sugar, two packets of eggpowder, and three eggs. You may add mixed spices, grated nutmeg, and candied citron-peel, to your taste. When these are thoroughly stirred up together, with enough milk to briag the whole to a proper consistency, butter the inside of your cake-tin, put the cake in, and bake immediately. The top of the cake may be glazed with beaten egg. Egg Salad. — Boil eight eggs hard, chop the yolks and whites separately ; put a little salad into the dish, cover it with the eggs in layers. When done, make a hole in the middle and pour in the salad mixture.