The household gas cookery book : with numerous recipes ... / by Helen Edden and Mrs. N. Moser.

  • Edden, Helen.
Date:
[between 1900 and 1999?]
Catalogue details

Licence: In copyright

Credit: The household gas cookery book : with numerous recipes ... / by Helen Edden and Mrs. N. Moser. Source: Wellcome Collection.

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    M3 cerning its freshness, for, as the contents begin to shrink, so will the egg lose in weight; and, placed in water, it will, if fresh, sink to the bottom, and if other¬ wise, gain in buoyancy until, in the case of a ve'ry had egg, it floats upon the surface of the water. This test, however, has one drawback, it must be essayed at home; unless the purchaser has the temerity to in¬ sist upon carrying it out before the eyes of the vendor at the time of purchase. Another way of testing an egg is to weigh it. Choose two eggs of equal size, and weigh them together. The heavier of the two will be the fresher of the two. This is a simple and effec¬ tive test, which, however, must be made by the aid of scales, unless the purchaser has a very fine judg- ment of differing weights. 1 ® As to preserved eggs, they are never as nutritious as fresh eggs however clear they may appear when orbasfn ‘S ad the contents Poured into a cup . therefore, essential, when preparing eggs for invalids and persons requiring nutriment in a con¬ densed form, to be absolutely sure that they are fresh and we trust that these few hints given on the choosing ot eggs may be of use to our readers. Plain Boiled Eggs .—This seems a simple thino- and yet how many will attend to the cooking of an _f§ pypy’y. It IS not surprising when travelling find fmc ? °f e?gsu-‘ hote,s and restaurants to nnd this most simple thing badly done—either over p-ubihdariCOOkefd' Tr0ubIn wiI1 not be taken to distin- L “hiarge from a small one, some eggs weighing but half an ounce, others to 2 ounces; but as d?ffnlS a whlt!-of Nature- servants will not see the difference in this, and nearly all the cookery books say that they should be boiled for three minutes, and so .hree minutes is given, with varying results. The time, therefore, required to boil an egg with the white just set and yolk soft varies from 2J to four minutes.