EGGS AND MILK.
Page
To preserve Eggs fresh for 444
many weeks
To cook Eggs in the shell 445
without boiling them (_an
admirable receipt_)
To boil Eggs in the shell 445
To dress the Eggs of the 446
Guinea Fowl and Bantam
To dress Turkeys’ Eggs 447
Forced Turkeys’ Eggs (or 447
Swans’), an excellent
_entremets_
To boil a Swan’s Egg hard 448
Swan’s Egg _en Salade_ 448
To poach Eggs of different 449
kinds
Poached Eggs with Gravy (_Œufs 449
Pochés au Jus. Entremets._)
_Œufs au Plat_ 450
Milk and Cream 450
Devonshire, or Clotted Cream 451
_Du Lait a Madame_ 451
Curds and Whey 451
Devonshire Junket 452