The Hawaiian gazette., 1869-02-24

EGes.-Eggs are in such general use that
the celebrated Almandch dss GouIDla,,Ss emu
merates no less than 800 different modes Of
serving them In France; and although either
our deficiency in culinary science, or our
want Of grastronomic taste, precludes the en-
tire catalogue from being adopted by us, yet
sufficient recipes, will, we trust, be found
here to crafty the plate Of most Of our read
ers. There are, of course, several sorts OF
eggs according to the species of poultry
which produce them. The turkey egg is the
largest and most delicate, after which, In
point of flavor, Is the guinahen's. and, in
that of size, those Of the goose and duck
Although all these are employed in cookery,
yet the eggs of the common barn-door fowl
are those most generally used when served
up separately and boiled in the shell, in
which case the main point is their entire
freshness. This can partly be judged of by
putting them between you and the light, and
seeing that the white is clear and the yolk
unclouded; for although nothing can be
more delicately nutritiye when newly laid,
few things can be more nauseous when they
are stale
To KEEP EGGS FOR WINTER UsE.-Pour a
full gallon of boiling water on two quartz of
quicklime and half pound of salt: when
cold, mix into it an ounce Of cream of tartar.
The day following put in the eggs. After the
lime has been stirred well into the boiling
water, large part of it will settle at the bot
tom of the vessel, on which the eggs viii
remain. Keep them covered with the liquor,
and they will keep for two years.
To PoAcH EGGs.-This is to boil them
without their shells, and requires still greater
care. The water must be perfectly pure, or it
will stain the white of the egg, and the yolk
must be only just SO much done Is TO fix itself
firmly in the centre OF the white; the egg,
though required to be quite fresh, yet
should not be poached on the same day on
which 1t has been laid, as, wheni in that milky
state, the white and yolk will not combine
with the necessary degree of firmness; they
should be q couple of days old. Put u
moderate quantity of water into broad fiat
stewpan. French cooks add to it, when
boiling, c spoonful of vinegar and little salt.
Take the pan off the fire whilst putting in
the eggs; break the egg into teacup or
small ladle, and turn 1t gently into the
water, SO as to prevent the yolk from being
mixed with the white; let them stand till be-
ginning to set; then let the eggs boil gently
until you perceive that they are done, by the
white being set, and the yolk appearing
through 1t in a comparatively soft state
then take each from the water with an egg
slice, and pare off any ragged edges which
may appear around 1t before sending them to
table. This latter operation, however, if
not quickly done, cools the egg, which ought
to be served quite hot, to avoid which incon-
venience little machine for poaching has
been invented in France. A tin cup large
enough to contain the egg when poached is
perforated with seveveral holes; and being
placed in the boiling water, the egg is broken
into it, but, when taken up, retains its
roundness without cutting. 1t has, however
the imperfection of not allowing the egg to
slide from the cup to any subtance on which
it is to be placed. This, however, may be
easily rectifed by turning the egg over upon
the toast, which, If carefully done, answers
quite as well. The larger machine is made
to contain as many as four eggs. 1t is fixed
upon trivets, and not deeper than dripping
pan; but each small machine being furnished
with handle, single egg can be removed,
and put on whatever the cook chooses.
Poached eggs are commonly placed upon
buttered toast, broiled ham, or broiled spi-
mach; but in France they are not uncom-
monty served in a consomme of beef Indeed,
we have there seen them brought up singly,
in tablespoons filled with the gravy, and
each swallowed up at mouthful. -Anstrala-
sian.