The 1918 Fanny Farmer Cookbook

III. Place large end to the cheek, and a warmth should be felt.

Ways of Keeping Eggs. I. Pack in sawdust, small end down.

II. Keep in lime water.

III. Form July to September a large number of eggs are packed, small ends down in cases

having compartments, one for each egg, and kept in cold storage. Eggs are often kept in cold

storage six months, and then sold as cooking eggs.

Boiled Eggs

Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of

eggs desired, covering them with water. Remove saucepan to back of range, where water will

not boil. Cook from six to eight minutes if liked “soft−boiled,” forty to forty−five if liked

“

hard−boiled.” Eggs may be cooked by placing in cold water and allowing water to heat

gradually until the boiling−point is reached, when they will be “soft boiled.” In using

hard−boiled

eggs for making other dishes, when taken from the hot water they should be plunged into cold

water to prevent, if possible, discoloration of yolks.

Eggs perfectly cooked should be placed and kept in water at a uniform temperature of 175°

Dropped Eggs (Poached)

Have ready a frying−pan two−thirds full of boiling salted water, allowing one−half

tablespoon salt

to one quart of water. Put two or three buttered muffin rings in the water. Break each egg

separately into a saucer, and carefully slip into a muffin ring. The water should cover the

eggs.

When there is a film over the top, and the white is firm, carefully remove with a buttered

skimmer to circular pieces of buttered toast, and let each person season his own egg with

butter,

salt, and pepper. If cooked for an invalid, garnish with four toast−points and a bit of parsley.

egg−poacher may be used instead of muffin rings.

Eggs à la Finnoise

Dropped Eggs, served with Tomato Sauce I.

Chapter VII − EGGS

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