Pound the tops of fresh young sage leaves with the same quantity of
spinach leaves, and squeeze out the juice. Add this to some extract of
rennet and stir into the milk a sufficient quantity to suit the taste. When
the curd comes, break, salt it, put into the vat, press for a few hours, take
out of press and then rub and turn the cheese every day for two weeks.
E, A. M.
OVER FIFTY WAYS TO COOK THEM.
THERE is probably no one article of food that enters so frequently
into the composition of dishes for the table as do eggs. Their
value as food is well known, the nutriment in them as well as their ease
of digestion entitling them to be considered as one of the most useful
articles for daily use. In some households they are the principal break-
fast dish, and the variety of ways in which they can be used greatly
enhances their value.
HOW TO TEST GOOD AND BAD EGGS.
A sure test of the freshness of an egg is to immerse it in water.
Should it sink to the bottom and lie on its side it is good but if the egg is
stale, it will float or stand upon one end.
The "candling" process consists in looking through the egg at a light,
or holding it between you and the sun. If it shows up clear and spotless
so that the yolk can be perceived, it is good, otherwise, it is not; also, in
shaking an egg, if it makes a sound it is not a good egg and should be
rejected.
HOW TO PRESERVE EGGS FOR WINTER USE.
In many households eggs are regarded as expensive, and so they are.
perhaps, but not when the amount of real nutriment they contain is con-
sidered. No other food can take their place at the same price. We give
below three methods of preserving them.
TO PRESERVE EGGS (METHOD No. i).
Procure a new and clean wood box the size that will hold the quantity
desired to pack away — and lay all over the bottom a layer of common
salt about one inch thick. Now, have ready the eggs — fresh as fresh can
be✪ Method 1 to Preserve Eggs and pack them in rows placing the small ends down. When layer is
complete put in salt until eggs are covered and then put on another layer
of eggs. Continue until box is full, cover and put away In dry, cool, dark
closet. If fresh eggs are put in, fresh eggs will come out. G P
175
176 EGGS.
TO PRESERVE EGGS (METHOD No. 2).
For every three gallons of water, put in one pint of fresh slacked lime
and one-half pint of common salt✪ Method 2 to Preserve Eggs; mix well, and let the crock be about
one-half full of this fluid, then with a dish let down your eggs into it, tip-
ping the dish after it fills with water, so they roll out without cracking the
shell, for if the shell is cracked the &gg will spoil. Lay a piece of board
across the tops of the eggs, and keep a little lime and salt upon it. They
must always be kept covered with the brine. Be sure that eggs are fresh.
If fresh, they will keep two and three years. This is the method sailors
often use. C. S. F.
TO PRESERVE EGGS (METHOD No. 3).
Dissolve sufficient gum arable in water to make rather a thick liquid.
Soon as possible after the eggs have been laid, coat them thoroughly with
it, then place them in a box filled with powdered charcoal✪ Method 3 to Preserve Eggs ; when required
for use wash off the coating. Mrs. Mary Goodrich.
EGGS COOKED WITHOUT BOILING. ✪ Eggs Cooked Without Boiling
Page 129 · 5 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pound the tops of fresh young sage leaves with the same quantity of spinach leaves, and squeeze out the juice. Add this to some extract of rennet and stir into the milk a sufficient quantity to suit the taste. When the curd comes, break, salt it, put into the vat, press for a few hours, take out of press and then rub and turn the cheese every day for two weeks.
E, A. M.
OVER FIFTY WAYS TO COOK THEM.
THERE is probably no one article of food that enters so frequently into the composition of dishes for the table as do eggs. Their value as food is well known, the nutriment in them as well as their ease of digestion entitling them to be considered as one of the most useful articles for daily use. In some households they are the principal breakfast dish, and the variety of ways in which they can be used greatly enhances their value.
HOW TO TEST GOOD AND BAD EGGS.
A sure test of the freshness of an egg is to immerse it in water. Should it sink to the bottom and lie on its side it is good but if the egg is stale, it will float or stand upon one end.
The "candling" process consists in looking through the egg at a light, or holding it between you and the sun. If it shows up clear and spotless so that the yolk can be perceived, it is good, otherwise, it is not; also, in shaking an egg, if it makes a sound it is not a good egg and should be rejected.
HOW TO PRESERVE EGGS FOR WINTER USE.
In many households eggs are regarded as expensive, and so they are. perhaps, but not when the amount of real nutriment they contain is considered. No other food can take their place at the same price. We give below three methods of preserving them.
TO PRESERVE EGGS (METHOD No. i).
Procure a new and clean wood box the size that will hold the quantity desired to pack away — and lay all over the bottom a layer of common salt about one inch thick. Now, have ready the eggs — fresh as fresh can be and pack them in rows placing the small ends down. When layer is complete put in salt until eggs are covered and then put on another layer of eggs. Continue until box is full, cover and put away In dry, cool, dark closet. If fresh eggs are put in, fresh eggs will come out. G P
TO PRESERVE EGGS (METHOD No. 2).
For every three gallons of water, put in one pint of fresh slacked lime and one-half pint of common salt; mix well, and let the crock be about one-half full of this fluid, then with a dish let down your eggs into it, tipping the dish after it fills with water, so they roll out without cracking the shell, for if the shell is cracked the egg will spoil. Lay a piece of board across the tops of the eggs, and keep a little lime and salt upon it. They must always be kept covered with the brine. Be sure that eggs are fresh. If fresh, they will keep two and three years. This is the method sailors
often use. C. S. F.
TO PRESERVE EGGS (METHOD No. 3).
Dissolve sufficient gum arable in water to make rather a thick liquid. Soon as possible after the eggs have been laid, coat them thoroughly with it, then place them in a box filled with powdered charcoal ; when required for use wash off the coating. Mrs. Mary Goodrich.
EGGS COOKED WITHOUT BOILING.
Records on this page
Method 1 to Preserve EggsEggs a la Maître d'HôtelMethod 2 to Preserve EggsMethod 3 to Preserve EggsEggs Cooked Without Boiling