The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

they will be lighter. Stand yolks of eggs in half the shell on a wrinkled towel while waiting to prepare the whites for egg creams and other dishes. When eggs are used freely in breads, cakes or puddings, other proteid foods will not be required, so they need not add to the expense of the meal. =Eggs In the Shell, or Curdled Eggs= The objection to the “soft boiled” egg is that the white is hard while the yolk is soft. To obviate this difficulty, put from 1 to 4 eggs into boiling water, 1 pint for each egg (cover if the dish is broad and shallow; if deep, leave uncovered), and let stand off from the fire for from 5 to 10 minutes according to the age of the eggs. Fresh laid eggs will cook in a shorter time than those several days old. When a larger number of eggs is required, use a smaller proportion of water and let them stand on the back of the range where the water will be below the boiling point, for 5 minutes. The most accurate way to obtain the desired result is to keep the water at the temperature (by the thermometer) of 168 to 170 degs. for 10 minutes; never allowing it to go above 170 nor below 168. The flavor of eggs cooked in this way is as much more delicate and delightful as is the consistency. =Roasted Eggs= Prick the shells of the eggs several times at the pointed end to prevent their bursting during cooking, set them on the large end in the hot sand or ashes under the camp fire, cover with leaves, hot sand and embers and cook for 10 minutes. When opened they will be smooth and of a velvety consistency. The same result may be obtained by putting eggs in the hot ashes under the grate of the kitchen range. =Poached Eggs= In an oiled, shallow pan have unsalted boiling water deep enough to be at least ½ in. above the eggs. Slide the broken eggs (only fresh laid eggs will poach nicely)