The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

by active 1823-1849 Mary Eaton

EGGS AND ONIONS. Boil some eggs hard, take out the yolks whole, and cut the whites in slices. Fry some onions and mushrooms, put in the whites, and keep them turning. Pour off the fat, flour the onions, and add a little gravy. Boil them up, then put in the yolks, with a little pepper and salt. Simmer the whole about a minute, and serve it up.

EGGS FOR SALLAD. Boil a couple of eggs for twelve minutes, and put them into a bason of cold water, to render the yolks firm and hard. Rub them through a sieve with a wooden spoon, and mix them with a spoonful of water, or fine double cream, and add two table-spoonfuls of oil or melted butter. When these are well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. Add very gradually three table-spoonfuls of vinegar, rub it with the other ingredients till thoroughly incorporated, and cut up the white of the egg to garnish the top of the sallad. Let the sauce remain at the bottom of the bowl, and do not stir up the sallad till it is to be eaten. This sauce is equally good with cold meat, cold fish, or for cucumbers, celery, and radishes.

EGGS FOR THE SICK. Eggs very little boiled or poached, when taken in small quantities, convey much nourishment. The yolk only, when dressed, should be eaten by invalids. An egg divided, and the yolk and white beaten separately, then mixed with a glass of wine, will afford two very wholesome draughts, and prove lighter than when taken together. An egg broken into a cup of tea, or beaten and mixed with a bason of milk, makes a breakfast more supporting than tea only.

EGGS FOR TURTLE. Beat in a mortar three yolks of eggs that have been boiled hard. Make it into a paste with the yolk of a raw one, roll it into small balls, and throw them into boiling water for two minutes to harden.

EGG BALLS. Boil the eggs hard, and put them in cold water. Take out the yolks, and pound them fine in a mortar, wetting them with raw yolks, about one to three. Season them with salt and white pepper, dry them with flour, and roll them into small balls, as they swell very much in boiling. When dressed, boil them in gravy for a minute.

EGG PIE. Boil twelve eggs hard, and chop them with one pound of marrow, or beef suet. Season with a little cinnamon and nutmeg finely beaten, adding one pound of currants clean washed and picked, two or three spoonfuls of cream, a little sweet wine, and rose water. Mix all together, and fill the pie: when it is baked, stir in half a pound of fresh butter, and the juice of a lemon.

EGG MINCE PIES. Boil six eggs hard, shred them small, and double the quantity of shred suet. Then add a pound of currants washed and picked, or more if the eggs were large; the peel of one lemon shred very fine, and the juice; six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt; orange, lemon, and citron, candied. Cover the pies with a light paste.

EGG SAUCE. Boil the eggs hard, chop them fine, and put them into melted butter. If thrown into cold water after being boiled, the yolks will become firmer, will be easier to cut, and the surface be prevented from turning black. Egg sauce will be found an agreeable accompaniment to roast fowl, or salt fish.

EGG WINE. Beat up an egg, and mix it with a spoonful of cold water. Set on the fire a glass of white wine, half a glass of water, with sugar and nutmeg. When it boils, pour a little of it to the egg by degrees, till the whole is mixed, and stir it well. Then return the whole into the saucepan, put it on a gentle fire, stir it one way for about a minute. If it boil, or the egg be stale, it will curdle. The wine may be made without warming the egg; it is then lighter on the stomach, though not so pleasant to the taste. Serve it with toast.

ELDER. The fœtid smell of the common elder is such, especially of the dwarf elder, that if the leaves and branches be strewed among cabbage and cauliflower plants, or turnips, it will secure them from the ravages of flies and caterpillars; and if hung on the branches of trees, it will protect them from the effects of blight. Or if put into the subterraneous paths of the moles, it will drive them from the garden. An infusion of the leaves in water, and sprinkled over rose-buds and other flowers, will preserve them from the depredations of the caterpillar.