Bring the water to a boil over moderate heat, unless a rack in the pan prevents contact of the glassware with the bottom of the pan, in which case a hot fire may be used. Let them boil for five minutes or more, and remove them, one by one, as they are to be filled. A clean stick or long wooden spoon-handle thrust into them may be used to take them out. Rubbers for cans should not be sterilized, as the heat will injure them. Corks may be dipped into boiling water or allowed to remain in it for a minute; but unless very stiff and shrunken, they will swell too much to fit the bottles if left long in the water.
Boiled Dressing
- 1 teaspoon salt
- 1⁄2 teaspoon mustard
- Cayenne
- 21⁄2 teaspoons butter
- 1 teaspoon sugar
- 1 egg
- 1⁄2 cup milk
- 1⁄8 cup vinegar
Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until 160 degrees Fahrenheit, stirring it constantly. Put it into a cooker for twenty minutes. Add the vinegar when it is cold, unless it is to be used for cole-slaw, in which case the hot vinegar is added at once and the dressing poured over the cut cabbage.
Soft-Cooked Eggs, No. 1
Into a cooker-pail put as many eggs as are to be cooked. Pour over them one pint of boiling water for one egg and one cup extra for each additional egg. Without heating it further, put the pail into the cooker for ten minutes. Remove them promptly at the end of that time and place them in a folded napkin to keep warm.
Soft-Cooked Eggs, No. 2
Put the eggs and cold water to more than cover them into a cooker-pail. Heat them over the fire until 165 degrees Fahrenheit, then put them into a cooker for ten minutes. Remove them immediately and serve them in a folded napkin.
Hard-Cooked Eggs
Put the eggs and enough cold water to more than cover them into a cooker-pail. Heat them till simmering, then put them into a cooker for twenty or thirty minutes, depending upon their size.