four to twelve eggs. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three min- utes' rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooKed evenly to the center^ and this result is best reached bv putting the eggs into a dish having a tight cover ( a tin pail will do | and pour- ing boiling water over them in the proportion of two Quarts to a dozen eggs✪ Boiled Eggs ; cover and set away from the stove ; after cookine about seven minutes, remove cover, turn the eggs, replace cover, and in six or seven minutes they will be done, if only two or three eggs ; if more, in from ten to twenty minutes. The heat of the water cooks the eggs slowly to ajelly-like consistency and leaves the yolk harder than the white. The egg thus cooked is very nice and rich. Another method of cooking is to put the eggs on in cold water and let it grad- ually come to a boil, which will bo in about ten minutes, when they are immediately taken out and served. The inside, white and yolk, will then be of the consistency of custard. Serve in egg stand, or in a dish enfolded in a warm napkin, placing an egg glass at each plate ; or if well done, shell and naive quickly and serve on hot plate with a hot French mustard poured round them, dipping a spoonful on each. Drop eggs a moment into cold water and they will shell more easily. If intended for salad leave them in the cold water for some time for the yolks to harden. EGOS. 203 I Breaded Eggs. — Boil hard and cut in round thick slices, season with pepper and salt and dip each in beaten raw egg, then in fine bread-crumbs, or powdered cracker crumbs, and fry in fat like doughnuts. Drain off every drop of grease and serve hot. A nice way of serving is to spread triangles of fried bread with anchovy paste, lay them in a hot platter and arrange the sliced egg on these ; pour over all a cup drawn butter into which a raw egg has been stirred. Broiled Eggs. — ^Toast pieces of bread on both sides, butter, and break six eggs carefully upon them, sprinkle with salt and i)epper, and pass a clean red hot shovel or salamander over them until tnev are well set. Squeeze t. e juice of an orange over them, strew witn a little grated nutmeg and serve as quickly as possible. Dip the toast into warmed cream and it is much more dehcious. Buttered Egas. — Break four eggs into a bowl and beat well ; put two tablespoons Dutter into another bowl, which place in boiline water and stir till butted melts ; pour that and the eggs into a linea saucepan, hold over a gent.e fire and as the mixture logins to warm pour it two or three times into the bowl and back ugain, that the two ingredients may be we incorporated. Keep stirring the eggs and butter one way until they are hot, without hoLing^ and serve on hot buttered toast. If the mixture is trowed to bou it will curdle and so be entirely spoiled. ✪ Buttered Eggs

AI-modernized reading of the original text

four to twelve eggs. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three minutes' rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooked evenly to the center, and this result is best reached bv putting the eggs into a dish having a tight cover ( a tin pail will do | and pouring boiling water over them in the proportion of two Quarts to a dozen eggs ; cover and set away from the stove ; after cookine about seven minutes, remove cover, turn the eggs, replace cover, and in six or seven minutes they will be done, if only two or three eggs; if more, in from ten to twenty minutes. The heat of the water cooks the eggs slowly to a jelly-like consistency and leaves the yolk harder than the white. The egg thus cooked is very nice and rich. Another method of cooking is to put the eggs on in cold water and let it gradually come to a boil, which will bo in about ten minutes, when they are immediately taken out and served. The inside, white and yolk, will then be of the consistency of custard. Serve in egg stand, or in a dish enfolded in a warm napkin, placing an egg glass at each plate ; or if well done, shell and halve quickly and serve on hot plate with a hot French mustard poured round them, dipping a spoonful on each. Drop eggs a moment into cold water and they will shell more easily. If intended for salad leave them in the cold water for some time for the yolks to harden. EGOS. 203 Breaded Eggs. — Boil hard and cut in round thick slices, season with pepper and salt and dip each in beaten raw egg, then in fine bread-crumbs, or powdered cracker crumbs, and fry in fat like doughnuts. Drain off every drop of grease and serve hot. A nice way of serving is to spread triangles of fried bread with anchovy paste, lay them in a hot platter and arrange the sliced egg on these ; pour over all a cup drawn butter into which a raw egg has been stirred. Broiled Eggs.—Toast pieces of bread on both sides, butter, and break six eggs carefully upon them, sprinkle with salt and i)epper, and pass a clean red hot shovel or salamander over them until they are well set. Squeeze t. e juice of an orange over them, strew witn a little grated nutmeg and serve as quickly as possible. Dip the toast into warmed cream and it is much more delicious. Buttered Eggs.—Break four eggs into a bowl and beat well; put two tablespoons butter into another bowl, which place in boiling water and stir till butter melts; pour that and the eggs into a lined saucepan, hold over a gentle fire and as the mixture begins to warm pour it two or three times into the bowl and back again, that the two ingredients may be well incorporated. Keep stirring the eggs and butter one way until they are hot, without boiling, and serve on hot buttered toast.If the mixture is trowed to bou it will curdle and so be entirely spoiled.

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