E.
Earthenware. An ounce of dry lean cheese grated fine, and an equal quantity of quicklime mixed well together in three ounces of skim milk, will form a good cement for any articles of broken earthenware, when the rendering of the joint visible is reckoned of no consequence. A cement of the same nature may be made of quicklime tempered with the curd of milk, but the curd should either be made of whey or buttermilk. This cement, like the former, requires to be applied immediately after it is made, and it will effectually join any kind of earthenware or china.
EARWIGS. These insects are often destructive in gardens, especially where carnations, nuts, or filberts, pears and apples are reared. Their depredations on the flowers may be prevented by putting the bowl of a tobacco-pipe on the sticks which support them, into which they will creep in the day time, and may be destroyed. Green leaves of elder laid near fruit trees, or flower roots, will prevent their approach. Large quantities may be taken by placing short cuts of reed, bean or wheat straw, among the branches of fruit trees, and laying some on the ground near the root. Having committed their depredations in the night, they take refuge in these in the day time; the reed or straw may be taken away and burnt, and more put in its stead.—If unfortunately one of these disagreeable insects have crept into the ear, from their running so frequently about our garments, let the afflicted person lay his head upon a table, while some friend carefully drop into the ear a little sweet oil, or oil of almonds. A drop or two will be sufficient to destroy the insect, and remove the pain. An earwig may be extracted by applying a piece of apple to the ear, which will entice the insect to come out.
EDGEBONE OF BEEF. Skewer it up tight, and tie a broad fillet round it, to keep the skewers in their places. Put it in with plenty of cold water, and carefully catch the scum as it rises. When all the scum is removed, place the boiler on one side of the fire, to keep simmering slowly till it is done. A piece weighing ten pounds will take two hours, and larger in proportion. The slower it boils the better it will look, and the tenderer it will be: if allowed to boil quick at first, no art can make it tender afterwards. Dress plenty of carrots, as cold carrots are a general favourite with cold beef.
EEL BROTH. Clean half a pound of small eels, and set them on the fire with three pints of water, some parsley, a slice of onion, and a few peppercorns. Let them simmer till the eels are broken, and the broth good. Add salt, and strain it off. The above should make three half pints of broth, nourishing and good for weakly persons.
EEL PIE. Cut the eels in lengths of two or three inches, season with pepper and salt, and place them in a dish with some bits of butter, and a little water. Cover the dish with a paste, and bake it.
EEL SOUP. Put three pounds of small eels to two quarts of water, a crust of bread, three blades of mace, some whole pepper, an onion, and a bunch of sweet herbs. Cover them close, stew till the fish is quite broken, and then strain it off. Toast some bread, cut it into dice, and pour the soup on it boiling hot. Part of a carrot may be put in at first. This soup will be as rich as if made of meat. A quarter of a pint of rich cream, with a tea-spoonful of flour rubbed smooth in it, is a great improvement.
EGGS. In new-laid eggs there is a small division of the skin at the end of the shell, which is filled with air, and is perceptible to the eye. On looking through them against the sun or a candle, they will be tolerably clear; but if they shake in the shell, they are not fresh. Another way to distinguish fresh eggs, is to put the large end to the tongue; if it feels warm, it is new and good. Eggs may be bought cheapest in the spring, when the hens first begin to lay, before they set: in Lent and at Easter they become dear. They may be preserved fresh for some time by dipping them in boiling water, and instantly taking them out, or by oiling the shell, either of which will prevent the air from passing through. They may also be kept on shelves with small holes to receive one in each, and be turned every other day; or close packed in a keg, and covered with strong lime water. A still better way of preserving eggs in a fresh state is to dip them in a solution of gum-arabic in water, and then imbed them in powdered charcoal. The gum-arabic answers the purpose of a varnish for the eggs, much better than any resinous gum, as it can easily be removed by washing them in water, and is a much cheaper preparation than any other. If eggs are greased the oily matter becomes rancid, and infallibly hastens the putrefaction of the eggs. But being varnished with gum water, and imbedded in charcoal, they will keep for many years, and may be removed from one climate to another.
EGGS AND BACON. Lay some slices of fine streaked bacon in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned; or if it be wished to have them mellow and soft, rather than curled and crisp, parboil the slices before they are toasted and do them lightly. Clear dripping or lard is to be preferred to butter for frying the eggs, and be sure that the fryingpan is quite clean before it is put in. When the fat is hot, break two or three eggs into it. Do not turn them; but while they are frying, keep pouring some of the fat over them with a spoon. When the yolk just begins to look white, which it will in about two minutes, they are enough, and the white must not be suffered to lose its transparency. Take up the eggs with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them.