10 
BULLETIN 663, IT. S. DEPARTMENT OF AGRICULTURE. 
glass sherbet cup 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 1J 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 
1 by 3^ by 4f inches, 
extending 3f inches 
above the tray, and 
both soldered and riveted to the short sides. The slots in the standar 
Fig. 9. — Egg-breaking tray and knife. 
Equivalent to 14 ounces per square foot. 
