RECIPE FOR CODDLED EGG
Place an egg in a pint cup; cover with boiling water and allow to stand, covered, five or six minutes.
RECIPE FOR UNCOOKED EGGS
Break the number desired into a narrow bowl; add a teaspoonful of sugar to each egg, and a pinch of salt; whip very briskly with a rotary egg beater from five to eight minutes.
To each egg a teaspoonful of lemon juice and half a glass of milk may then be slowly whipped into the mixture, if desired.
RECIPE FOR BAKED OMELET
Whip two eggs very thoroughly for about five minutes; add a dash of salt, a dessert-spoonful each of corn-starch and of heavy cream. Bake very lightly in a small pan.
FISH AND FOWL
SELECTION AND PREPARATION
If we must eat the flesh of animals the young should be selected. It contains more digestible protein, especially albumin, than the old or matured animal, and has had less time in which to become contaminated by unhygienic habits. Both fish and fowl should be baked, boiled, or broiled; never fried.