(Which keeps them from June to June.)
Half a gallon of fresh lime to five gallons of water added by degrees, two and one half gallons the first day, the rest next, then add one half gallon coarse salt, stir two or three times a day for three days, after this drop in four eggs gently. To test the strength of the lime-water drop in an egg that you know to be fresh, and if it floats the lime is too strong, add another gallon or more of water until you find the egg dropping to the bottom.
CURÉE EGGS.
MISS MITCHELL.
Boil six eggs quite hard, then shell and cut them in half; have drawn butter not too thick, flavor with curée powder. Place your eggs on a side dish, pour your curée round and finish with parsley: makes a pretty lunch dish.
POACHED EGGS.
Have nicely cut hot buttered toast, with a little anchovy paste. After poaching your eggs, put them on the toast and sprinkle finely chopped parsley over them. Garnish the dish with parsley.
ANCHOVY EGGS.
MADAME J. T.
Boil three eggs hard, turn in the water for the first two minutes. Let boil for one hour; cut in two, remove the yolks and leave the whites in cold water not to discolor. Pound three anchovies in a mortar with one tablespoon butter, small pinch of pepper, one shake cayenne, one half teaspoon lemon juice and the yolks of the eggs. When pounded smooth put back into the eggs. Sardines can be used instead of the anchovies.