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Cookery for Invalids: Persons of Delicate Digestion, and for Children
by Mary Hooper
Binding: Paperback, 196 pages
Publisher: BiblioLife
Weight: 0.48 pound
Dimension: H: 0.75 x L: 7.99 x W: 0.47 inches
ISBN 10: 0554436329
ISBN 13: 9780554436326
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Book Description:
Purchase of this book includes free trial access to www.million where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: EGGS. To boil an Egg. BOILING an egg is one of the most simple of culinary operations, yet is very often ill done; sometimes the egg is put into just enough water to half cover it, and left to boil very fast for the allotted time. The consequence of this is, that one side of the egg is boiled nearly hard, whilst the other is not set. Again, eggs have their shells cracked by being boiled at a furious rate, and the contents escaping into the saucepan, the vacuum thus caused in the shell fills with water. Before putting in the egg, it is essential that the water boil, and be sufficient to entirely cover it; in all cases, whether the egg is liked well or lightly cooked, the boiling should proceed slowly. Three minutes is sufficient to boil a new laid egg. Eggs may be cooked by puttingthem into fast boiling water; then taking the saucepan off the fire and letting it stand covered for five minutes. The eggs will then be lightly cooked. To Poach an Egg. Break an egg into a jam pot, put it in a saucepan with boiling water to reach half way up the jar, boil gently until the egg is cooked. Have ready a slice of toast, lightly buttered, hold the jar on one side and slide the egg on to it, being careful not to break the yolk. Or, put a pinch of salt into half a pint of water, and when it boils drop in the egg broken into a cup. Let it boil very gently until set, then take it up with the fish slice and put it on the toast. A few drops of vinegar may be added to the water in which the egg is poached. Eggs sur le plat. Break an egg on to a plate lightly rubbed with butter, and put it in a moderate oven or on the range, until set. Scrambled Eggs. Put a piece of butter the size of a marble into a small stewpan, add a tablespoonful of milk and one of broth or gravy, pep...

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