How to Boil Eggs Hard for Garnishing.
Cover the eggs with boiling water. Set them on the back of the range, where the water will keep hot without boiling, about forty minutes. Cool in cold water, and with a thin, sharp knife cut as desired.
To Poach Whites of Eggs.
Turn the whites of the eggs into a well-buttered mould or cup, set upon a trivet in a dish of hot water, and cook until firm, either upon the back of the range or in the oven, and without letting the water boil. Turn from the mould, cut into slices, and then into fanciful shapes; or chop fine.
Royal Custard for Moulds of Aspic.
Beat together one whole egg and three yolks; add one-fourth a teaspoonful, each, of mace, salt and paprica, and, when well mixed, add half a cup of cream. Bake in a buttered mould, set in a pan of water, until firm. When cold cut in thin slices, then stamp out in fanciful shapes with French cutters. Use in decorating a mould for aspic jelly.
How to Use Garlic or Onion in Salads.
The salad-bowl may be rubbed with the cut surface of a clove of garlic, or a chapon may be used. A chapon, according to gastronomic usage, is a thin piece of bread rubbed on all sides with the cut surface of a clove of garlic and put into the salad-bowl before the seasonings. It is tossed with the salad and dressings, to which it imparts its flavor. It may be divided and served with the salad. Oftentimes, instead of one piece, several small cubes of bread are thus used.
After a slice of onion has been removed, the cut surface of the onion may be pressed with a rotary motion against a grater and the juice extracted; or a lemon-squeezer kept for this special purpose may be used.