142 SOME EGG RECIPES. 
will break up the particles of the egg that it 
may readily mix with the milk. 
The best cooks prefer to use yolks only in 
making custards ; in that case double the num- 
ber of eggs and use the whites for other things. 
It is an easy matter to mix custards, but they 
are often spoiled by over cooking. 
Custards will cook where water would not 
boil. If the applied heat be greater than that of 
boiling water, or be too long continued, the solid 
and liquid constituents of the eggs and milk will 
separate — the custard wheys or curdles, and 
becomes unpalatable and indigestible. 
SHAKER FISH AND EGG. 
Heat in a common saucepan one pint of new 
milk, or thin cream if you have it. Season with 
salt, and let it simmer for a few minutes. Re- 
move a portion of this gravy into another vessel 
and dissolve therein a small piece of butter. 
Into the saucepan slice a layer of boiled potatoes, 
making the slices say three eighths of an inch 
thick; to this add a little salt codfish, boiled 
and picked very fine, then a layer of boiled eggs, 
