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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Eggs. |
CODDLED EGGS.--Break the eggs and slip
them separately (so as not to
break the yolks) into a stew-pan
of boiling water; let the whites
just set, then take them up in a
skimmer, drain off the water, and
serve with slices of buttered toast.
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OMELET WITH JELLY.--Take a teaspoonful
of salt, a tablespoonful each of
powdered sugar and butter, three
of water, six eggs, half a glass
of jelly; beat the whites of the
eggs until very light, then add
the unbeaten yolks, sugar and
salt, mix well and add the water.
Heat a frying pan, in which melt
the butter, then pour in the egg
mixture; bake in a hot oven for
six minutes, and spread with the
jelly; roll it up and turn out
upon a warm dish.
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EGGS AND BREAD.--Put half a handful of
bread crumbs into a saucepan,
with a small quantity of cream,
salt, pepper, and nutmeg, and let
it stand till the bread has
imbibed all the cream; then break
ten eggs into it, and, having
beaten them up together, fry it
like an omelet.
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| EGG NOG.--Separate the yolks and
whites of 12 eggs; beat the yolks
thoroughly, add two heaping
cupfuls of sugar and half a
grated nutmeg; beat the whole
together thoroughly; add half a
pint of brandy, half that
quantity of Jamaica or Santa Cruz
rum, and two quarts of rich milk.
Beat up the whites of six of the
eggs to a stiff froth, float it
on top of mixture, and dust with
a little confectioners' sugar.
Place a piece of ice in each
tumbler when serving.
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