460 BR. CHASE'S RECIPES. 



he said : " I have given three eggs wliich had been boiled an hour, at one time, 

 to a patient just recovering from tj'phoid fever, without the least distress or suffer- 

 ing, digesting well and improving the patient's strengtli, while those only boiled 

 15 minutes did give distress," etc. This to me was remarkable indeed ; but, 

 nevertheless, I have not a doubt of its correctness. He claimed that, like 

 cooking meats, 15 minutes only, "sets," or toughened the albumen (the white 

 of an egg is pure albumen, much like that part of veal which will form jelly, 

 by long boiling), and, hence, that no stomach could digest it ; while an hour's 

 boiling cooked it done, as we say of boiling veal, or other, naturally young 

 and tender meat, chickens, etc. The reasoning is good, and may be tried wilh 

 safety, 1 egg, only at a time, at first, with weak typhoid, or other patients. 



Egg Gruel, Mulled Jelly, etc., for the Sick.— Beat the yolk of 1 

 egg with a table-spoon of sugar till very light ; on this pour % of a cup of 

 boiling water ; on the top put the wliite of the egg beaten to a stiff froth, with 

 a tea spoon of powdered sugar ; flavor with something as unlike other flavors 

 the invalid has had as you can give liim. Mulled (to mull is to soften by heat, 

 adding hot water, spices, etc. As Gay says : " Drink new cider, mulled with 

 ginger warm" (it is not hard to take, even if not sick); jelly is another drink 

 which may be taken with pleasure, i. e.,beat a table-spoon of red or black cur- 

 rant jelly with the white of an egg and a little sugar ; pour over this a small 

 cup of boiling water ; break a cracker in it, or a thin slice of toasted bread. 



Reniarks. — This would properly belong with drinks for the sick, wliicb 

 see; but it had been placed with the other egg receipts, so I give it a place 

 here. 



Eggs, Some of the More Common Ways of Cooking.— 

 Poached.— It is now well understood that to poach an egg is to break it into 

 boiling water and to dip some of the water, with a spoon, upon it, or them, as 

 the case may be, until cooked to suit; then lift with a skimmer, upon a plate, 

 or upon slices of buttered toast, or into egg cups, in which a bit of butter has 

 just been put, and let each, otherwise, season to suit themselves. 



Eggs, Scrambled. — Put a tin basin upon the stove, in which you have 

 put a table-spoon of butter, for }{ doz. eggs; when the butter is melted, the 

 eggs having been broken into a dish (to see each is good) put them in, and 

 as soon as cooked upon the bottom a little, begin to stir, or lift them with a 

 spoon from the bottom, till all has had its turn upon the bottom, and conse- 

 quently done, or thickened to suit. Serve hot, generally, for Sunday's tea, 

 with bread and butter. 



Egg Omelet. — A French writer says the ".secret of an omelet is the 

 know how !" — I wonder if that is not the secret of doing anji-hing well? He 

 then gives us the Bordeau.x, or French fiisliion, which is good. He says: "Tilt 

 the pan, to allow the eggs to run to the lower side, and scrape down from the 

 upper half perfectly clean, pushing all the egg to the lower half. Pepper and 

 salt. When set, turn over back on to the clean half of the pan, brown and 

 serve. But if you do not put a table-spoonful of cold water to each egg in mak- 

 ms an omelet, it will be leatherv (tough). If you put milk or flour it is not an 



