One hundred ways of cooking eggs

394 Pages·1892·48.906 MB·English

by  Filippini, Alexander

BERKELEY
LIBRARY
( Of |
UNIVERSITY
CALIFORNIA
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
AGRICULTURE
BEQUEST
OF
ANITA D. S. BLAKE

Volume ulinarg Qtvits.
No.
1.
ONE HUNDRED WAYS OF COOKING EGGS/

ONE HUNDRED WAYS OF
COOKING EGGS
BY
FILIPPINI
(TWENTY-FIVE YEARS WITH DELMONICO)
NEW YORK AND BOSTON
H. M. CALDWELL COMPANY
PUBLISHERS
Copyright, 1892,
BY CHARLES L. WEBSTER & Co.
(Allrights 'reserved.')
AGRICULTURE
GIFT
(0lontai ^rcss:
ElectrotypedandPrintedbyC. H.Simonds&Co.
Boston, U.S. A.
AGRIC.
LIBRARY
A WORD OF ADVICE,
Eggs are not fit for any purpose unless they are PERFECTLY fresh.
An easy method of ascertaining the freshness of an egg is to hold it
toward the sun or toward a good light. If fresh, itwill be perfectly
clear; if it is clear on one side and cloudy on the other, it is stale.
Another good test is to place the eggs in a pan filled with water;
those that sink to the bottom are perfectly fresh; if they float at the
top or stand on end in the water, they are unfit for use.
148
NOTES.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a tea-
spoonful.
The recipes referred to in the "One Hundred Ways of Cooking
Eggs" will be found in the appendix.