Grandmother's Strips

Make a syrup of sugar, marsala, and water in a rather deep stewpan. Beat together eight fresh eggs with a dessert spoonful, of flour, or arrowroot. Get a colander, the holes of which would be the size of a strip of vermicelli, put it over the boiling syrup, pour the beaten eggs in and press them through the holes. They will drop in a thin stream into the liquid, and will be immediately set, or poached, in these tiny forms. On taking them up they are drained and placed on a dish in a pile. Garnish with red sweetmeats.

Morning Eggs

Boil one dozen eggs hard, press the yolks through a sieve and add to them two ounces of butter, half a spoonful of flour, a little pepper and salt, parsley chopped fine, a little nutmeg, and half a pint of very rich cream. Stir well together until thick, cut the white in strips, put them into the sauce.

Eggs Au Gratin

Boil four eggs hard, cut them in halves, take out the yolks, put them into a basin, mix them well together, with a little cream, salt, pepper, and grated cheese; put this mixture into the half whites and brown the tops with a salamander.

Rumbled Eggs

Take three eggs and beat them; add to them a large cupful of cream, some nutmeg, white pepper and salt; mix together in a bowl, have ready a frying-pan with fresh butter in it, pour in the ingredients and stir it over a slow fire. They are done when they become thick. Serve on buttered toast.

Pickled Eggs

Boil the eggs for twenty minutes; take them up and plunge them in cold water, shell them, lay them whole in wide-mouthed jars. Pour over them scalding vinegar in which has been boiled pepper, allspice, whole ginger, and a few cloves. Let the pickle get cold; fasten them tightly down, and keep for use. They will not be ready for a month.

Ducks' eggs may be used to advantage in making very rich puddings. Swans' eggs are never eaten in England, but in other lands they, as well as the eggs of many other birds not known to us, are used, and eat well as an omelette, or even simply roasted.

The water in which eggs have been boiled has a strange power of producing warts on the skin if it happens to touch it; cooks should therefore carefully avoid touching egg-water.

Omelette A La Neige

Break and separate the yolks from the whites of six fresh eggs, add a pinch of salt, the peel of half a lemon minced fine, and five or six pounded macaroons; mix all well together. Then whip the whites to a stiff froth, beat them well into the yolks, and then pour the mixture into a pan of hot butter; stir them round, and raise the edges to separate it from the pan; turn them over, and then turn the omelet on a dish, sprinkle sugar over it and lightly brown with a salamander. Have ready the whites of six eggs beaten to a very great firmness - as thick as cream. Drop heaps of it on the omelet as soon as it is in the dish, and serve quickly. (See plate).

How To Keep Eggs - American Receipt

Take fresh laid eggs, dip each one in melted lard or beef-fat, or rub a bit of butter thoroughly over the shell between the hands; then pack !hem, the small end downwards, in bran or chaff. In this way they will keep good for months.

Eggs may be kept good for a year in the following manner: - To a pail of water put of unslacked lime and coarse salt each a pint; keep it in a cellar or cool place, and put the eggs in, as fresh laid as possible. It is well to keep a stone pot of this lime-water ready to receive the eggs as soon as laid. Make a fresh supply every few months. This lime-water is of exactly the proper strength; strong lime-water will cook the eggs; very strong lime-water will rot the shells.