CHAPTER XXII.

EGGS AND MILK.

Page

To preserve Eggs fresh for 444 many weeks

To cook Eggs in the shell 445 without boiling them (_an admirable receipt_)

To boil Eggs in the shell 445

To dress the Eggs of the 446 Guinea Fowl and Bantam

To dress Turkeys’ Eggs 447

Forced Turkeys’ Eggs (or 447 Swans’), an excellent _entremets_

To boil a Swan’s Egg hard 448

Swan’s Egg _en Salade_ 448

To poach Eggs of different 449 kinds

Poached Eggs with Gravy (_Œufs 449 Pochés au Jus. Entremets._)

_Œufs au Plat_ 450

Milk and Cream 450

Devonshire, or Clotted Cream 451

_Du Lait a Madame_ 451

Curds and Whey 451

Devonshire Junket 452