CHAPTER XXII.

EGGS AND MILK.

	Page
To preserve Eggs fresh for many weeks	[444]
To cook Eggs in the shell without boiling them (an admirable receipt)	[445]
To boil Eggs in the shell	[445]
To dress the Eggs of the Guinea Fowl and Bantam	[446]
To dress Turkeys’ Eggs	[447]
Forced Turkeys’ Eggs (or Swans’), an excellent entremets	[447]
To boil a Swan’s Egg hard	[448]
Swan’s Egg en Salade	[448]
To poach Eggs of different kinds	[449]
Poached Eggs with Gravy (Œufs Pochés au Jus. Entremets.)	[449]
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]