10 



BULLETIN 663, V. S. DF.IWKTM KX'I OF AHL'KTI/n'llK. 



glass sherbet up with a large handle, which may be purchased from 

 house-furnishing stores, has proven very satisfactory for this purpose. 



The type of support for the cups 

 in some breaking trays requires a 

 cup with a "tumbler bottom," 

 the walls of which are not curved 

 toward the base as in a sherbet 

 cup. Such cups must be made on 

 a special mold. They have not 

 proven satisfactory because the 

 glass furnished in filling these 

 small private orders is so brittle 

 that it does not withstand the heat 

 of sterilization. For this reason it is best to choose a breaking tray 

 on which the glass cups already available on the market may be used. 



Fig. 8. — Glass grading cup. 



When breaking eggs, spoons are needed to remove pieces of shell 

 and portions of yolk from white when separating. Cheap spoons of 

 aluminum or tin may be used. Nickel-plated bouillon spoons have 

 also been found very convenient for this purpose. 



BREAKING TRAY. 



(Fig. 9.) 



The breaking tray should measure 9 by 10 by 1£ inches (inside 

 measurements), and be made of tinned copper 0.0188 inch thick, 1 or 

 monel metal* 0.0201 



inch thick. As monel 

 metal does not rust or 

 tarnish, it is much to 

 be preferred for this 

 piece of equipment. 

 For firmness , the 

 edges are turned over 

 wire 0.1144 inch in 

 diameter which will 

 not rust. The cor- 

 ners are full soldered 

 and smoothed. 



The standards for 

 holding the knife are 

 I by T2 by 4£ inches, 



above the tray, and 



both soldered and riveted to the short sides. 



Fig. 9.— Egg-breaking tray and knife. 



The slots in the standard 



1 Equivalent to 14 ounces per square foot. 



