The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

by invalids. An egg divided, and the yolk and white beaten separately, then mixed with a glass of wine, will afford two very wholesome draughts, and prove lighter than when taken together. An egg broken into a cup of tea, or beaten and mixed with a bason of milk, makes a breakfast more supporting than tea only. EGGS FOR TURTLE. Beat in a mortar three yolks of eggs that have been boiled hard. Make it into a paste with the yolk of a raw one, roll it into small balls, and throw them into boiling water for two minutes to harden. EGG BALLS. Boil the eggs hard, and put them in cold water. Take out the yolks, and pound them fine in a mortar, wetting them with raw yolks, about one to three. Season them with salt and white pepper, dry them with flour, and roll them into small balls, as they swell very much in boiling. When dressed, boil them in gravy for a minute. EGG PIE. Boil twelve eggs hard, and chop them with one pound of marrow, or beef suet. Season with a little cinnamon and nutmeg finely beaten, adding one pound of currants clean washed and picked, two or three spoonfuls of cream, a little sweet wine, and rose water. Mix all together, and fill the pie: when it is baked, stir in half a pound of fresh butter, and the juice of a lemon. EGG MINCE PIES. Boil six eggs hard, shred them small, and double the quantity of shred suet. Then add a pound of currants washed and picked, or more if the eggs were large; the peel of one lemon shred very fine, and the juice; six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt; orange, lemon, and citron, candied. Cover the pies with a light paste. EGG SAUCE. Boil the eggs hard, chop them fine, and put them into melted butter. If thrown into cold water after being boiled, the yolks will become firmer, will be easier to cut, and the surface be prevented from turning black. Egg sauce