Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

in about half a minute, leave them in another half minute, take them off with a skimmer also, place them on a sieve to allow the milk that may be around the lumps to drop. Put in a tin saucepan four yolks of eggs, two ounces of sugar, and mix well; add the milk that has been used to cook the whites, after having strained it, and mix again. Set on the fire, stir, give one boil, take off, add a few drops of essence to flavor; turn into a dish; place the lumps of whites gently on the liquor and they will float, and serve cold. If the liquor is desired thicker, use only half of the milk. _To poach Eggs._--Set cold water on the fire in a frying-pan, with salt and vinegar in it, a tablespoonful of vinegar to a quart of water. As soon as it boils, break a fresh egg in the water or in a small plate, and slide it gently into the water. Then with a skimmer turn the white gently and by degrees over the yolk, so as to envelop the latter in the former, giving the eggs an elongated shape. They may be poached hard or soft--hard when the yolk is cooked hard; soft when the yolk is still in a soft state. _Fondue of Eggs._--Beat well six eggs, and put them in a stewpan with two ounces of _Gruyère_, well grated, and about one ounce of butter; set on a brisk fire, and leave till it becomes rather thick, stirring all the time with a wooden spoon; take from the fire, add pepper, and stir a little; turn over on a warm dish, and serve. This is a very favorite dish in Italy, and also in Switzerland, where it originated. _To beat Whites of Eggs._--Have a convenient basin; break the eggs gently; allow the whites to fall in the basin and retain the yolks in the shell. This is very easily done by breaking the shell about the middle, opening slowly so as to let the white fall, and at the