Dora's cook book

Take half a pint of the liquor the meat was boiled in, mix two teaspoonfuls of browned flour with a little water, and stir it in when the gravy boils—season it with cloves and salt; add a tablespoonful of warm currant jelly, and, just before taking from the fire, a gill of wine. CRANBERRY SAUCE. Wash and pick a quart of cranberries, and put into a saucepan with a teacupful of water. Stew slowly, stirring often until they are as thick as marmalade. Cook one hour and a half; take from the fire and sweeten abundantly with white sugar ; strain the pulp through a sieve, into a mould wet with cold water. When firm, turn into. a glass dish. EGGS. ~ GOOKING EGGS. Science shows that the best way to boil an egg is not to boil it; the old three minute rule is entirely out of date. Put the eggs in a saucepan when the water is boiling, the cold eggs will lower the temperature from 212 degrees to less than 200 degrees; place the dish on the back of the stove where it will keep hot, and in ten minutes the eggs will be ready to serve. The white will be jelly-like, and the yolk partially cooked—very different is the result from that of the old process, where the raw yolk is surrounded by the tough, leathery white. Never pour boiling water over cold eggs—they will crack like so much glass—but slip each one gently into the water from the bowl of a spoon. Hard-boiled eggs for any use should be cooked from twenty to thirty minutes in water which may simmer but not boil hard. That length of time renders the yolk dry and mealy, and easier rubbed smooth or cut than when cooked less. To drop or poach eggs, have the water boiling and well salted, break each egg into a cup, then slip into a muflin-ring, set in the water, until the white is firm; serve on a round of toast. As salted water boils at a temperature several degrees higher than fresh, the albumen is hardened sooner, and has less chance to spread. A little vinegar gives the same result, as may be proved by pouring vinegar over the raw white of an egg. Lemon juice has the same effect as the vinegar. BAKED EGGS. & Take a dozen eggs, ®ne cup chicken or other good gravy, one tablespoonful of parsley and onions mixed and chopped fine, one half cup very fine bread crumbs, pepper and salt to taste. Pour enough gravy into a baking-dish to cover the bottom well, and mix with the remainder the parsley and onions. Set the dish in the oven till the gravy begins to bubble, then break the eggs into it so that they do not crowd one another. Strew bread crumbs quickly over them, pepper and salt, and return to the oven for three minutes, Then pour the rest of the gravy (which should be hot) over the whole. More very fine bread crumbs, and bake till the eggs are “set.” Send to the table in baking-dish. POACHED EGGS. Fill a frying pan with boiling water, add a little salt and vinegar. Break eggs, one at a time, into a wet saucer, slip upon the surface of the water, cook slowly three minutes. Take up with a skimmer. CURRIED EGGS. Boil some eggs hard, remove the shells and cut them in halves. A good curry sauce should have been prepared previously, and then heated up again; the eggs, while EGGS. 63 still hot from boiling, being placed with the halves upright in a hot dish, and the curry poured around, but not over them, the dish garnished with fried rice balls nicely browned, STUFFED EGGS. Boil the eggs hard, remove the shells and then cut in two either way, as preferred. Remove the yolks, and mix with them pepper, salt, a little dry mustard, some cold chicken, ham or tongue chopped very fine, and then stuff the cavities, smooth them, and put the halves together again. For picnics they can be simply wrapped in tissue paper to keep them together. If for home they can be egged, and bread-crumbed, and browned in boiling lard. Drain and garnish with parsley.