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TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the
shells. This may be done by dipping them in melted paraffine, or
packing them in salt, small ends down; or pack them in a keg and
cover
them with brine; or pack them in a keg, small ends down and cover
them
with lime water; this not only protects them from the air, but acts
as
a germicide.
Eggs should not be packed for winter use later than the middle of
May
or earlier than the first of April. Where large quantities of the
yolks are used, the whites may be evaporated and kept in glass
bottles
or jars. Spread them out on a stoneware or granite plate and allow
them to evaporate at the mouth of a cool oven. When the mixture is
perfectly dry, put it away. This powder is capable of taking up the
same amount of water that has been evaporated from it, and may then
be
used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do it successfully and
have
the articles handsome, beat the egg until well mixed, add a
teaspoonful of olive oil, a tablespoonful of water and a dash of
pepper. Dip the articles into this mixture, and then drop them on
quite a thick bed of either sifted dry bread crumbs or soft white
bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white
crumbs
for lobster cutlets and deviled crabs.
SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a
few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should
be
in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the
eggs
are ready to serve, put two tablespoonfuls of this sauce at each
side
of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with
salt
and pepper. Break in as many fresh eggs as required. Stand the dish
in
a basin of water and cook in the oven five minutes, or until the
whites are "set." While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the
eggs
are done, baste them with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves' brains; cut them into slices;put two or three slices
between
the eggs, and then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs' kidneys. Broil the
kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.
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