Dainty bits of roast game, fowl, etc., minced, warmed over, and served on toast are excellent, and show a way of using good material that would otherwise be wasted.
EGGS AND OMELETS.
To Test Eggs.—Dissolve an ounce of salt in ten ounces of water; add the eggs. Good ones will sink, indifferent eggs will swim, and bad eggs will float, even in pure water.
Fresh eggs are more transparent in the centre.
Old eggs are transparent at the top.
Eggs may be kept a long time by covering them with beeswax dissolved in warm olive or cotton-seed oil. Use one third wax to two thirds oil.
Baked Eggs.—Mince half a pound of lean boiled ham, add an equal quantity of cracker crumbs. Moisten and spread the mixture over a platter; scoop out four round holes as large as an egg, and drop an egg from the shell into each hole; season with salt, cayenne, and butter; put the dish in the oven, and serve when the eggs are cooked.
The crumbs should be moist enough to take almost a crust when baked.
Omelets.—As a rule, an omelet is a wholesome and inexpensive dish, yet one in the preparation of which cooks frequently fail, owing to carelessness of detail. With a little attention the housewife can easily become the perfect cook in this branch, as well as others.